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Spinach and Quinoa Salad with Seared Shrimp
Sweet diced mangoes and tart pomegranate seeds meet savory seared shrimp in this colorful, produce-packed bowl. You'll toss tender baby spinach and mixed greens with fluffy quinoa, crunchy walnuts, and crumbled feta cheese for a meal that hits all the right texture notes. A quick homemade white balsamic dressing ties everything together with a smooth, tangy finish. It's hearty enough for a main course dinner but light enough to pack for tomorrow's lunch.
Ingredients
- 1/2 cup of oil, olive
- 1/3 cup of vinegar, white balsamic
- 2 tbsp. of water, filtered
- 1/2 tsp. of salt, sea
- 1/4 tsp. of pepper, ground
- 1/2 tsp. of honey, pure
- 3/4 lb. of peeled shrimp
- 6 oz. of spinach, baby
- 4 oz. of salad greens, mixed
- 2 peeled, diced whole mangoes, large
- 1 & 1/4 cup of pomegranate seeds
- 1 cup of cooked quinoa
- 1 cup of chopped walnuts
- 1/3 cup of cheese, feta
Instructions
- 1Combine the olive oil, white balsamic vinegar, water, sea salt, ground pepper, and honey in a food processor. Blend the mixture until smooth and creamy.
- 2Warm two tablespoons of the prepared dressing in a large pan over medium-high heat. Add the peeled shrimp and cook for 2 to 3 minutes per side, until they turn pink and opaque. Cooking the shrimp in the dressing infuses them with tangy flavor right from the start. Remove the pan from the heat.
- 3Place the mixed greens, baby spinach, pomegranate seeds, diced mangoes, chopped walnuts, cooked quinoa, cooked shrimp, and feta cheese into a large bowl. Drizzle the remaining dressing over the top and toss gently until all the ingredients are well coated.
Notes
- Make ahead: You can blend the white balsamic dressing up to 3 days in advance and store it in the fridge.
- Prep: If you don't have pre-cooked quinoa on hand, boil 1/3 cup of dry quinoa to yield the 1 cup needed for this recipe.
- Storage: Keep the dressing and salad components separate until you're ready to eat so the greens stay crisp.