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Crunchy Baby Spinach Salad with Pears and Celery
with leftover pureed squash and carrot soup

Active: 30 min Total: 30 min
Pears, celery, and pomegranates - add crunch, brightness, and color to this fall salad. Paired with your leftover soup, dinner will come together in a flash.
Smarts: If you've never cracked a pomegranate open, wear an apron to prevent any splashing! You can also substitute with craisins too.
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Ingredients

Metric
Servings:
4
Crunchy Baby Spinach Salad with Pears and Celery:
  • Shallots (small) - 1/2 bulb , diced
  • Pomegranate seeds - 1/3 cup ((sub craisins / dried cranberries))
  • Celery - 3 ribs , julienned
  • Parsley - 6 sprigs , chopped
  • Asian pears - 2 , julienned
  • Lemon juice - 2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Dijon mustard - 1 Tbsp
  • Cooking oil - 1/4 cup
  • Salt and pepper - to taste
  • Avocado - 1 , cubed
  • Baby spinach - 4 oz
  • Walnuts - 1/4 cup , crushed
Leftover Butternut Squash and Carrot Soup:
  • Leftover butternut squash and carrot soup (from Tue) - 4 to 6 cups

Nutrition Facts

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Prep

  1. Shallots / Pomegranate / Celery / Parsley - Prep as directed. (Can be done up to 4 days ahead)
  2. Asian Pear - Prep as directed.

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Make

  1. Whisk together shallots, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and cooking oil. Season to taste with salt and pepper.
  2. Cube avocado.
  3. Toss vinaigrette with pomegranate, celery, pears, parsley, baby spinach, and walnuts. Top with avocado.
  4. Reheat leftover butternut squash soup.
  5. Enjoy your fall spinach salad with butternut squash soup on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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