So now we know that B6 is a mood-boosting vitamin, and the best way to get it is from natural food sources. Here’s a recipe packed with B6 (as well as antioxidants, Vitamins A, C, E, K!) to help you perk up. It’s a twist on a fruit-and-nut salad, and it’s perfect for a simple summer meal—but the pomegranate really makes it festive for a healthy holiday dish, as well!
Spinach, Pomegranate and Sunflower Seed Salad
4 heaping cups (lightly packed) organic baby spinach, raw and washed
¼ cup red onion, thinly sliced
heaping ¼ cup pomegranate seeds, plus a few extra for sprinkling on top
3 tablespoons sunflower seeds for crunch, plus extra for sprinkling on top
½ avocado, sliced
1 small butternut squash, cubed and roasted in 1 tablespoon olive oil
8 ounces roasted chicken, shredded
Salt and Pepper to Taste
2 tablespoons olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon + 1 teaspoon pomegranate juice
1 tablespoon Dijon mustard
Heat the oven to 425 degrees. Toss the squash cubes lightly in olive oil (about a tablespoon) and lay on a cookie sheet. Bake for 15 minutes, or until the top is browning, then flip and roast another 10-15 minutes until the other side is also browned.
Meanwhile, wash the spinach, slice the red onion, avocado and shred the chicken (pre-cooked, but still warm). Whisk the olive oil, balsamic, pomegranate juice and mustard for the dressing.
Toss the spinach, red onion, pomegranate seeds and sunflower seeds and salt and pepper with the dressing (to taste). Top with pieces of roasted butternut squash, sliced avocado and the chicken. Sprinkle extra pomegranate and sunflower seeds on top for a final pop of color.
Any leftover squash, chicken or dressing can be refrigerated and used the next day!
Posted on September 14, 2015