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Spinach and Clementine Salad with Basil Pesto Dressing

-Serves 3
​What do you do with leftover homemade pesto and tons of leafy greens sitting in your refrigerator? Mix it up with some fresh seasonal fruit and voila, you have a beautiful dinner ready within minutes! I quickly picked up some juicy, seasonal clementines, a pomegranate and an avocado from the grocer nearby, and topped it with toasted whole-grain sourdough - delicious, wholesome dinner ready in minutes!

Ingredients ​for Spinach, and Clementine Salad with Basil Pesto Dressing

For salad:
200g baby spinach leaves or any leafy greens of your choice
3/4 cup pomegranate pearls 
2 juicy medium clementines or 3-4 Chinese mandarins, segmented and peeled to reveal flesh
1 avocado, peeled and sliced into wedges 
1/2 red onion, peeled and sliced into rings
1/3 cup toasted pecans, halved
​3 slices sourdough loaf, toasted 
For dressing:
1/4 cup basil pesto (recipe here) 
2-3 tablespoons Papa’s Grove extra-virgin olive oil (add less if your pesto is oily enough)
1 tablespoon honey
​Salt and pepper, to taste 

​Recipe 
  1. To make dressing, simply whisk together all ingredients until dressing comes together; set aside.
  2. Place spinach leaves, pomegranate, peeled mandarin segments, avocado and onion in a large salad bowl. 
  3. Toast sourdough, cool and tear into smaller pieces; set aside.
  4. Before serving, add toasted sourdough to salad, drizzle generously with dressing and toss. Garnish with toasted pecans, and serve!
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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