This post is sponsored by BabbleBoxx.com on behalf of Alexia. Thank you for supporting the brands I know and love! As always, all opinions are my own.
I’m so excited about this salad recipe. I know I’m kind of a weirdo because I get so excited about salads but this one is so good. It’s crunchy and tangy and sweet and tart and I hope you love it as much as I do!
(Wo)man cannot live on salad alone. Am I right? Served next to this lovely salad are two new complete side dish options, coming straight to you from the frozen food aisle.
Alexia, the company that makes my most favorite sweet potato fries, just came out with a new line of premium side dishes and they’re going to knock your socks off. Not only are they gluten-free and non-GMO project verified (woohoo!) but the ingredients they use are the cream of the crop. Think of these dishes as… starch alternatives. Basically, you get your carb fix in a lower carb kind of way. I know, it’s magic.
I tried the mashed cauliflower which was nearly a dead ringer for mashed potatoes. Like, no joke. I actually checked the box to see if it was a blend of cauliflower and potatoes because it was so creamy! I also tried the riced vegetable pilaf, which is a blend of cauliflower and butternut squash… and it did not disappoint. I actually couldn’t believe something so delicious could come ready to cook out of the bag, in less than 10 minutes. Ya feel me? Mmk. So let’s get back to that salad recipe.
Spinach Pomegranate Salad with Poppyseed Dressing
For the Dressing
- 1/4 cup plain Greek Yogurt
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 1/4 cup avocado oil
- 1 tablespoon poppy seeds
For the Salad
- 6 cups spinach
- 1/2 cup pomegranate seeds
- 1 granny smith apple
- 2 tbsp slivered almonds
- 1 oz shaved pecorino romano cheese (optional)
- In a blender or food processor, combine the yogurt, apple cider vinegar, honey, dijon mustard, avocado oil and salt.
- Transfer to a small jar and stir in poppy seeds.
- Slice the granny smith apple into 1 inch pieces.
- Toss the spinach with the apple, pomegranate seeds, almond slices, and cheese, if using.
- Top with dressing just before serving.
The cheese is totally optional. If you leave it off, you may want to add a tiny pinch of sea salt to your salad at the end.
Also, you might not need all the dressing but you can store the leftovers in the fridge!
Don’t mind me. I’ll just be over here eating this delicious plate of awesomeness.
I loved that these sides gave me that comfort-food-feeling without a bunch of extra starchy carbs. It was the perfect way to turn this salad into a full meal. They actually have a few other sides in the lineup, which I need to get my hands on. The butternut squash risotto sounds like it would definitely be a winner…