Watermelon Pomegranate Toss Salad

Serves 

4

Source
National Watermelon Promotion Board

Ingredients

Dressing

• 1 cup pomegranate juice
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons orange zest
• 1 tablespoon agave syrup
• 1 small shallot, minced
• 1/8 teaspoon stone-ground mustard
• 1/2 cup extra virgin olive oil
• Dash of salt and pepper, to taste

Salad

• 8 cups baby spinach (one 6-ounce bag)
• 3/4 cup diced red onion
• 2 cups diced watermelon
• 6 ounces fresh raspberries
• 1/2 cup pomegranate seeds

Preparation 

1. Simmer juice in small saucepan over medium-high heat until reduced to about 3 tablespoons and liquid is a thick syrup. Set aside. When cool, add remaining dressing ingredients. Whip; set aside for flavors to blend.
2. Place watermelon on paper towel to absorb excess fluid. Place spinach in large serving bowl. Top with onion, watermelon, raspberries and pomegranate seeds. Divide onto four salad plates and drizzle with dressing.