This post is sponsored by Pompeian. The wonderful people at Pompeian compensated me for the time spent developing and photographing this recipe as well provided me with the product used. However, like always, the opinions are entirely my own. Promise 🙂 My sponsors help make this blog possible.
This salad is healthy enough to be guilt-free and pretty enough for your holiday dinner!
Not only is this salad super pretty, but it's healthy and easy to make. I'm sold right there. Especially during the busy holidays. I am always looking for easy and healthy meals. My to-do list seems never-ending these days. Each one of my kids plays sports, then there's CCD class, let's not forget homework. Hey, no wonder why I am always so tired...
This takes minutes to make for a quick, weeknight dinner and I love having the leftovers for lunch. Feel free to add some grilled chicken or some other protein to it if you'd like. For me, this is down right PERFECT!
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I love this so much! And it would make a cute holiday gift too. You buy your friend a 24 oz bottle of Extra Virgin Olive Oil and make them a personalized label with their favorite recipe on it! Visit Pompeian's Facebook page or website to create your very own personalized bottle of Pompeian Extra Virgin Olive Oil with one of your most cherished family recipes and a family photo. It took me less than 5 minutes to create mine!
Ok, back to this salad... You see how simple the dressing was to make. The salad is just as easy. I promise. And with all of the holidays treats lingering around your home and office, why not make something healthy to balance it out?
- 1 6-ounce bag organic baby spinach
- 2 cups shaved brussels sprouts
- 2 tablespoons dried unsweetened cranberries
- 1 fuji apple cored and chopped
- ¼ cup sliced almonds
- 2 plum tomatoes chopped
- 1 ⁄2 cup white beans thoroughly rinsed and drained
- 1 tablespoon chia seeds
- 1 ⁄2 cup Pompeian extra-virgin olive oil
- 1 ⁄2 cup balsamic vinegar
- 1 clove garlic crushed
- 1 teaspoon ground mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 3 tablespoons chia seeds
- Wisk all the dressing ingredients together in a small bowl. You can also pour into a small, airtight container and shake vigorously.
- In a large bowl, mix the salad ingredients. Add the dressing and toss before serving.
Now I am not actually saying you can go eat all of the Christmas cookies you want and then go eat a nice, healthy salad. But if you were to overindulge, I would recommend eating this to balance out the sweets. Kinda genius, right?
I hope you love this as much as I do! I think I'll make this for Christmas Eve! Have a great day 🙂
This is a sponsored post written by me on behalf of Pompeian.