Creamy Chia Vinaigrette:
1 Teaspoon Dijon mustard
3 Tablespoons freshly squeezed lemon juice
1 Teaspoon sea salt
1 Tablespoon maple syrup
1/4 cup avocado oil
1 Tablespoon + 1 Teaspoon chia seeds
2 Tablespoons coconut cream, scooped from the top of a can of coconut milk
8 ounces pre-washed baby spinach
1 Honeycrisp apple, weighing 10 ounces, cored and cut into bite sized pieces
1 cup pomegranate arils
1 avocado, peeled, pitted, and cubed
4 ounces crumbled feta cheese, I used sheep’s milk feta
1/2 cup sliced almonds
Whisk together all the ingredients for the chia vinaigrette until smooth. Let the dressing sit and thicken while you assemble the salad.
In a large serving bowl, toss together all the ingredients for the salad. I like to save a small amount of the pomegranate arils and feta cheese to sprinkle on top for a garnish later.
When you’re ready to serve, toss the dressing with the salad and garnish with the reserved pomegranates and feta cheese.
I’ve made the Chia Vinaigrette with and without the coconut cream. Both ways are good, I just always lean toward creamier dressings.
For dairy free, be sure to leave out the feta cheese!
- Prep Time: 20 mins
- Category: Salad
- Method: Chopping
- Cuisine: American
Keywords: Spinach Salad with Apples, Spinach Salad Pomegranates, Creamy Chia Salad Dressing