Spinach Salad with Berries and Pomegranate Vinaigrette

  • 5 TB pomegranate juice
  • 3 TB red wine vinegar
  • 1 small shallot, minced
  • 1 TB agave nectar or honey
  • 1/4 tsp dry mustard
  • 1/2cup olive oil
  • Salt and pepper
  • 1/2 cup slivered almonds
  • 1/2 lb baby spinach
  • 1/2 lb butterhead lettuce
  • 4 scallions, chopped
  • 1/2 cup (or more) sliced strawberries
  • 1/2 cup (or more) blueberries
  • 2/3 cup (or more) raspberries
  • 2 TB fresh dill, minced

For the dressing, combine the pomegranate juice, vinegar, shallot, and sweetener of choice. Mix well and let sit for 10 minutes and then whisk in the olive oil, salt and pepper. Cover and chill. Toast the almonds by spreading them on a baking sheet and placing in a 350 degree oven for about 5 minutes, stirring every minute or two, being careful not to scorch. Transfer to a plate to cool. In a large salad bowl, combine the spinach, lettuce, scallions, berries and dill weed. Just before serving, toss with vinaigrette and top with toasted almonds. Serves 4 as a main course salad.