Quinoa Mango Pomegranate Salad with White Balsamic Vinaigrette

A favorite salad recipe this Quinoa Mango Pomegranate Salad with White Balsamic Vinaigrette is great for an easy lunch or dinner.

Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette is reminiscent of a favorite salad I had enjoyed eons ago while Colt and I had gone on an overnight stay.

Eating this salad is like a mental vacay perfect for beating the winter blues with it's light and bright flavors.

It's loaded with Quinoa, Spinach, Mixed Baby Greens, Mango, Pomegranate Seeds, Walnuts and Feta making it high in protein and a perfect lunch or light dinner.

The White Balsamic Vinaigrette is slightly sweet but tangy and pairs perfectly with the sweet mangoes and shrimp.

Plus with the holidays finally over we are trying to concentrate on eating healthier because we always seem to gain a few extra pounds.

What more could you want in A Lighter New Year recipe for Sunday Supper?

We are loving this new salad and I'm sure it's going to make a regular appearance on our dinner table for the weeks to come while we try to shed those post holiday pounds. 

Other Salad Recipes we love are:

• Healthier Caesar Salad
• Spinach Apple Bacon Salad with Honey Mustard Dressing
• Greek Quinoa Salad 
• Tuna Berry Mango Salad

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Salad, Shrimp, Mango Spinach, Pomegranate, Recipe, Balsamic Vinaigrette

American

Yield: 5

Author: Serena Bakes Simply From Scratch

Quinoa Mango Pomegranate Salad with White Balsamic Vinaigrette

Quinoa Mango Pomegranate Spinach Salad has Shrimp, Walnuts, Feta Cheese, and a Creamy White Balsamic Vinaigrette.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

White Balsamic Vinaigrette

• 1/3 cup White Balsamic Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper, Fresh Ground
• 1/2 teaspoon Honey

Quinoa Mango Pomegranate Salad

• 3/4 pound Shrimp, Peeled (Optional)
• 6 ounces Baby Spinach
• 4 ounces Mixed Baby Salad Greens
• 2 whole Large Mangoes, Peeled and Diced
• 1 1/4 cup Pomegranate Seeds
• 1 cup Quinoa, Cooked (I used Red Quinoa)
• 1 cup Walnuts Or Nuts Of Choice, Roughly Chopped
• 1/3 cup Feta Cheese

Instructions

White Balsamic Vinaigrette

1. In blender combined white balsamic vinegar, olive oil, water, sea salt, black pepper, and honey.
2. Blend until smooth and creamy about 45 seconds. Set aside.

Quinoa Mango Pomegranate Salad

1. In a large pan add 2 tablespoons of the creamy white balsamic vinaigrette heat until hot over medium-high heat.
2. Add shrimp, cook until pink on both sides and cooked through. Set aside.
3. In a large bowl combined baby spinach, mixed baby greens, mangoes, pomegranate seeds, quinoa, walnuts, feta cheese and cooked shrimp. Drizzle with 1/4 cup Creamy White Balsamic Vinaigrette and toss until well combined.

Nutrition Facts

Calories

597.86

Fat

40.04 g

Sat. Fat

6.28 g

Carbs

45.45 g

Fiber

7.56 g

Net carbs

37.89 g

Sugar

28.43 g

Protein

19.94 g

Sodium

779.28 mg

Cholesterol

104.52 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2015/01/quinoa-shrimp-mango-pomegranate-spinach.html

©2015 Serena Bakes Simply From Scratch

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