It’s fall but there’s always room for a big, bold colorful salad! This gorgeous, delicious recipe has lots of color and lots of flavor. Pomegranate seeds and mint somehow create the perfect combination for a fun fall lunch or dinner. Add bacon and you’ve got a salacious victory for the tastebuds. This salad will leave you wanting more, the oranges are meaty and the pomegranate is tart, filling, flavorful and most important healhty!
What you need:
- Seeds of 1 Pomegranate
- 1-bushel Mint
- 16 ounces Spinach
- 1 small red Onion or Chives
- 2 medium Oranges
meal prep: 5 airtight containers
What to do:
Peel pomegranate and separate seeds. Peel oranges separate wedges and cut each into 3 pieces. Pick mint leaves from stems.
Chop the onions or chives thinly. Separate spinach into 5 equal portions to create the bottom salad layer and place in containers. Separate all other ingredients into 5 equal parts and layer on top of the spinach.
Finish with olive oil, a sprinkle of coarse salt, and lemon juice when serving.