Baby Spinach Harvest Salad With A Lemon Shallot Vinaigrette

1. 1

   To make the vinaigrette add the shallot, lemon juice, avocado oil, dijon mustard, oregano, salt and pepper to a mason jar and give it a good shake to combine {it will separate as it settles, just re-shake before using}.

2. 2

   Lay a bed of baby spinach down, top with sliced pear, dried cranberries, pomegranate seeds and the honey roasted pecans.

3. 3

   Dress with just enough vinaigrette to lightly coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.