Spinach Pomegranate Salad
- 5 cups fresh spinach
- 2 cups sweet potatoes, cubed
- 1 cup pomegranate seeds (arils)
- 1 cup cooked quinoa
- ¼ cup tahini
- ½ cup apple-cider vinegar
- Salt and black pepper to taste
- 1 tbsp. olive oil (for sweet potatoes)
- 1 tbsp. honey
Preheat oven to 175 °C (375 °F) and place cubed sweet potatoes in a baking pan. Mix with olive oil, black pepper, and salt. Bake for 35 minutes or until tender.
In a bowl, mix together spinach, pomegranate arils, quinoa, and sweet potatoes.
In a separate bowl, mix together tahini, honey, apple-cider vinegar, and salt/black pepper to make the dressing.
Dress salad just before serving, and enjoy!
A registered dietician with the College of Dietitians
of Ontario, personal trainer and family food expert
who specializes in women and child nutrition and
fitness, she loves helping families get healthy