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plate of Spinach Salad with fresh apricots
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Apricot Spinach Salad

This salad takes advantage of seasonal produce. Add some grilled protein for a complete summer meal!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Continental
Servings: 4 people
Calories: 205kcal
Author: Chef Mireille

Ingredients

Apricot Salad Dressing Ingredients

  • 1 tablespoon orange zest
  • 1/3 cup apricot preserves
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 2 teaspoons harissa
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil

Spinach Salad Ingredients

  • 4 apricots sliced
  • 4 cups baby spinach leave firmly packed
  • 3 large radishes thinly sliced
  • 1/4 cup Manouri cheese or feta, crumbled
  • 1/4 cup pomegranate seeds plus extra for garnish

Instructions

  • To make the salad dressing, whisk together the preserves, mustard, cumin, salt, lemon juice and harissa.
  • While whisking continuously, slowly drizzle in the olive oil.
  • In a large bowl, combine apricots, spinach, radish, zest, cheese and pomegranate seeds.
  • Add a little dressing and toss well.
  • Serve, garnished with more pomegranate seeds.

Nutrition

Calories: 205kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 472mg | Potassium: 336mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3595IU | Vitamin C: 21mg | Calcium: 93mg | Iron: 1mg
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