This bright and festive Spinach Salad with Flax Seed Brittle is full of flavor, nutrition and anti-oxidants from the pomegranate, spinach and flax.
Ingredients
FOR THE BRITTLE
1cupflax seeds
1/4cupflax seed (ground)
2cupsold fashioned rolled oats
2cups sliced almonds
3ouncesbutter
5ounceshoney
2 ounceslight corn syrup
1/2teaspoonkosher salt
FOR THE SALAD
6cupsBloomsdale spinch(cleaned and stemmed)
1smallpomegranate
4ouncesbleu cheese(or Gorgonzola)
2wholeAsian Pears(cut into 1 inch cubes)
Sea Salt and Ground Pepper
Instructions
FLAX SEED BRITTLE
Preheat the oven to 325 degrees.
In a large mixing bowl add all the dry ingredients together and set aside.
Melt the butter, corn syrup and honey together until well incorporated then using a plastic spatula incorporate it into the dry ingredients by pouring the butter mixture around the sides of the bowl and folding it together. Mix well.
Spread evenly onto a silicon baking liner or a parchment lined baking sheet and bake in the oven till it begins to set. (About 15 minutes.) Let the mixture cool and harden, then break into large crunchy pieces.
SALAD
Cut open the pomegranate and remove the seeds discarding the white pith as you go.
Toss the spinach, diced pears and cheese with your favorite vinaigrette and season with salt and black pepper.
Garnish generously with pomegranate seeds and flax seed brittle.
Spa Index Kitchen Notes
The stats are the salad, only. For the Flax Seed Brittle, you may use small pieces, large pieces or none, so we have not included it in the primary count. If you use small pieces, add 150 calories per portion -- 44% fat, 16% carb and 10% protein.
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