Serves 4

For the salad:Spinach, Apple and Pomegranate Salad

  • 250g (1 generous cup) baby spinach
  • 2 spring onions
  • 1 Pink Lady apple
  • 1 beetroot
  • 80g (1/2 cup) pomegranate seeds
  • Handful fresh parsley

For the dressing:

  • 2 tbsp cider vinegar
  • 2 tbsp chilli oil
  • 1 tbsp wholegrain mustard
  • Juice half a lemon
  • Juice half a lime
  • Salt and pepper to taste


  1. Empty the spinach into a large bowl. Peel and finely chop the beetroot into small cubes. Slice the apple and spring onions and add to the bowl.
  2. Sprinkle pomegranate seeds and parsley leaves into the salad and mix everything together.
  3. Set aside and make the dressing. Combine the cider vinegar and chilli oil with the mustard. Squeeze the lemon and lime juices in and add your seasoning to finish.
  4. Pour the dressing over the salad and enjoy!

Per 100g Calories: 64, Carbohydrates: 4.6g, Sugars: 4.3g, Fat: 3.9g, Saturates: 0.5g, Protein: 1.8g, Salt: 0.45g
Recipe and images from: Sophie Ebeling, Vegan Food Stylist (

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