Eat Fresh: Pomegranate Salad Recipe

With spring sunshine comes the desire to eat fresh, healthy salads and lunches. Resist the urge to spend all your money on shop-brought salads and start preparing quick and easy salads for lunch, like this pomegranate salad recipe from my book.


As you know, my Eat Beautiful approach to diet is all about eating fresh, organic, seasonal produce. And this pomegranate salad recipe from my book is such a quick and easy healthy lunch option, I turn to it again and again at this time of year. Aside from providing a host of nutritional benefits, pomegranate seeds are a brilliant addition to salads because of the cheerful splash of colour and added crunch they provide. Follow my pomegranate salad recipe below, and pack into boxes for a few days’ lunches so you can skip the sandwiches this spring…


Image Credit @ David Loftus for Eat Beautiful

Pomegranate spring salad

I love to sprinkle pomegranate seeds into salads and grain dishes. They add a touch of sweetness and, being bright in colour, they always make the dish look more vibrant.

SERVES 2
400 CALORIES PER SERVING

180g quinoa
1 garlic clove, finely chopped
Handful of pomegranate seeds
Handful of spinach, roughly chopped
Handful of fresh mint, chopped
Handful of fresh coriander, chopped
Handful of fresh parsley, chopped
1 tbsp flaxseed oil
1 tbsp ground flaxseed
Sea salt

  1. Place the quinoa in a saucepan with 360ml of water, the garlic and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until tender and all the water has been absorbed.
  2. Allow the quinoa to cool and then place in a bowl. Add the pomegranate, spinach and herbs and mix together.
  3. Drizzle over the flaxseed oil and sprinkle with ground flaxseed to serve.

READ MORE: What to Eat this Spring