Description
For the Salad
8 oz fusilli pasta
1/2 cup pomegranate seeds
4 oz goat cheese, crumbled
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
2 cups baby spinach or arugula
For the Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper.
In a large bowl, combine cooked pasta, pomegranate seeds, crumbled goat cheese, toasted walnuts, red onion, and spinach.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
