Crunchy Baby Spinach Salad with Pears and Celery
with leftover pureed squash and carrot soup
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.
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
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
Prep
- Shallots / Pomegranate / Celery / Parsley - Prep as directed. (Can be done up to 4 days ahead)
- Asian Pear - Prep as directed.
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Make
- Whisk together shallots, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and cooking oil. Season to taste with salt and pepper.
- Cube avocado.
- Toss vinaigrette with pomegranate, celery, pears, parsley, baby spinach, and walnuts. Top with avocado.
- Reheat leftover butternut squash soup.
- Enjoy your fall spinach salad with butternut squash soup on the side.
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