Pecan & Peach Salad

Serves: 4

Prep: 15 mins

Cook: 0 mins

Ingredients

For the salad: 

6 cups (180g) baby spinach 

3 fresh peaches, sliced 

¹⁄₂ cup (65g) pecans, halved 

¹⁄₃ cup (60g) pomegranate  

¹⁄₃ cup (40g) dried cranberries 

¹⁄₃ cup (50g) crumbled vegan feta  (optional)  

For the dressing: 

4 tbsp. olive oil 

4 tbsp. of lime or apple cider vinegar 

1 lemon, juiced and zested 

1 tbsp. maple syrup 

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
354	27g	28g	4g	5g

*nutrition per serving

Directions

1. Make the dressing by whisking together all the dressing ingredients and setting them aside.

2. To make the salad, place the spinach in a large bowl and add the peach, pecans, pomegranate, cranberries, and vegan feta. Drizzle over the dressing and gently toss to combine.

3. Now take a wooden spoon and begin to whack firmly on the top outer layer of the pomegranate. Don't be afraid to give it a good, hard whack. The seeds will fall out easily and drop into the bowl.

Tip: To prepare the pomegranate, start by slicing the pomegranate in half horizontally. Place the pomegranate, cut side down, into your non-dominant hand with your fingers spread apart. Place a deep, medium-sized bowl under the hand holding the pomegranate.