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Ingredients

• 1/4 cup apple cider vinegar
• 9 oz baby spinach
• 2 Bartlett pears (firm but ripe), cored and sliced
• 1 tsp dijon mustard
• 1/2 cup dried cranberries
• 3 oz feta cheese, crumbled
• 1 1/2 Tbsp honey
• 3 Tbsp extra-virgin olive oil
• 3/4 cup pomegranate arils
• Salt and pepper, to taste
• 2/3 cup chopped walnuts or pecans, toasted

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Ready In 20 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Whisk all dressing ingredients in a bowl to blend well.
• EQUIPMENT:
  

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Step 2

• Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat.
• EQUIPMENT:
  

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Step 3

• Serve immediately.Recipe source: adapted with some changes from Williams Sonoma

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