Watermelon Raspberry Spinach Salad with Pomegranate Vinaigrette
Prep time
Cook time
Total time
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
Watermelon Raspberry Spinach Salad
  • 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
  1. Simmer juice in small saucepan over medium-high heat until reduced to about 3 tablespoons and liquid is a thick syrup. Let cool.
  2. When cool, add the remaining dressing ingredients, and whisk to emulsify. Let sit for flavors to meld.
  3. Place watermelon on paper towel to absorb excess fluid.
  4. Place spinach in a large serving bowl. Top with onion, watermelon, raspberries and pomegranate seeds.
  5. Divide onto four salad plates and drizzle with dressing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/watermelon-raspberry-spinach-salad