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

To make dressing, simply whisk together all ingredients until dressing comes together; set aside.
Place spinach leaves, pomegranate, peeled mandarin segments, avocado and onion in a large salad bowl.
Toast sourdough, cool and tear into smaller pieces; set aside.
Before serving, add toasted sourdough to salad, drizzle generously with dressing and toss. Garnish with toasted pecans, and serve!