This chickpea chicken curry is a tasty, quick, and simple dish that provides excellent lunch leftovers! Combine with rice.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup canola oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 medium Granny Smith apples, cored and chopped
- 1 (5 ounce) package baby spinach
- ⅔ cup pomegranate seeds
- ⅓ cup candied pecans
- ¼ cup crumbled feta cheese
Instructions
- Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
- Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 187 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Our Daughter in-law loves salads. For her 40th birthday, my wife came up with the idea and committed to making 2 salads a week for a total of 40 salads. We did a fairly extensive search and accumulation of a wide variety of salads. when my wife made up the salads, she would make 4 so we all could try them. 4 weeks in the reviews were moderate to good. Then we came to this recipe: Hands down 5 stars from all especially from me.
This salad had mixed reviews in my house. My husband thought that there was a flavor that did not go well but could not say which one. I thought it was okay but it still needed something. I think it may be the dressing. It was rather “watery” and a little bit went a long way.