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Norwegian Spinach and Quinoa Salad
A bright and hearty salad brings together fresh baby greens, tender spinach, and protein-packed quinoa. Sweet diced mangoes and tart pomegranate seeds add a refreshing burst of fruit flavor to every bite. Pan-seared shrimp provides a satisfying main element, while chopped walnuts and crumbled feta cheese deliver a crunchy, salty finish. A simple homemade white balsamic dressing ties the bowl together with a smooth, tangy bite. Serve it as a light lunch or a refreshing dinner during the colder months.
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, then set it aside.
- 2Warm two tablespoons of the prepared dressing in a large pan over medium-high heat. Add the peeled shrimp and cook until they turn pink and are cooked completely through on both sides. Remove the pan from the heat and set the shrimp aside.
- 3Place the mixed greens, baby spinach, pomegranate seeds, diced mangoes, chopped walnuts, cooked quinoa, shrimp, and feta cheese into a large bowl. Drizzle the remaining dressing over the ingredients and toss everything together until well coated.