Pomegranate salad

Updated at: Fri, 26 Apr 2024 17:50:16 GMT

Step 1

To make the dressing place the pomegranate juice and shallot into a small pot and bring to a simmer over medium-low heat. Simmer gently for 10-15 minutes until the juice has reduced. Add the mixture to a small bowl and whisk in the red wine vinegar, olive oil, maple syrup, orange zest, salt and pepper.

Step 2

The dressing can be stored in a sealed jar in the refrigerator for up to 7 days. When ready to use give the dressing a shake to combine the ingredients again.

Step 3

In a large bowl, add the spinach, cooked lentils, beets, basil and pomegranate seeds. Toss with half of the dressing then add more as needed to coat all the ingredients generously and evenly.

Step 4

Taste the salad and if necessary adjust the salt and vinegar. Now toss in the goat cheese and walnuts, stir to combine and serve immediately.

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