Watermelon Raspberry Spinach Salad with Pomegranate Vinaigrette
- 1 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1½ tablespoons orange zest
- 1 tablespoon agave syrup (use honey for paleo)
- 1 small shallot, minced
- ⅛ teaspoon stone-ground mustard
- ½ cup extra virgin olive oil
- Dash of salt and pepper, to taste
- 2 cups diced watermelon
- 8 cups baby spinach (one 6-ounce bag)
- ¾ cup diced red onion
- 6 ounces fresh raspberries
- ½ cup pomegranate seeds
- Simmer juice in small saucepan over medium-high heat until reduced to about 3 tablespoons and liquid is a thick syrup. Let cool.
- When cool, add the remaining dressing ingredients, and whisk to emulsify. Let sit for flavors to meld.
- Place watermelon on paper towel to absorb excess fluid.
- Place spinach in a large serving bowl. Top with onion, watermelon, raspberries and pomegranate seeds.
- Divide onto four salad plates and drizzle with dressing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/watermelon-raspberry-spinach-salad
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