Pecan and Pomegranate Salad Recipe

This is honestly the first salad I’ve eaten in over three weeks. I figured my current diet consisting of 50/50 cheese and chocolate head to end. I’m a bit sad holidays are over but there comes a point, and usually it’s the scale, that leads me to think enough is enough. My body is in slight shock but the transition has been easier with a salad this pretty. It also helps I’m back at my office and not tempted by the fridge. I’m back to cubicle life after more than two weeks of staying at home. This is the first day I’ve worn real pants in quite some time. They’re a little tight but I’m working on it!

To make the routine in the mornings a bit easier I’ve went the mason jar salad route. Mason jar salads certainly aren’t a new trend but I have never tried cut up fruit in mine. I wanted to see if the apple I chopped up would brown overnight. I was pleasantly surprised with the results. This Pecan and Pomegranate Salad was made at 8pm and photographed at 1 pm the next day. The apples were just as fresh 17 hours later! You’ll want to layer the dressing first then create a barrier so the spinach doesn’t wilt in the liquid. I did this by placing the apples down first then juicy pomegranate seeds. Any greens will work but I have an abundance of spinach in the fridge. Green smoothies like this Glowing Green Smoothie will be making a comeback as well this month!

Raspberry dressing went perfectly well with the apples and pomegranate. The lime brightens up the whole salad! The only change I would make is adding some cheese. This salad is screaming for feta! With a grab and go salad like this, it’s easy to get back on track and avoid those drive thru line ups.