Strawberry, Spinach and Chèvre Salad

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  • Each serving
  • 220 cal
  • 18g fat (5g sat)
  • 10mg chol
  • 290mg sodium
  • 9g carb
  • 3g fiber
  • 4g sugars
  • 5g protein


  • 2 teaspoons pomegranate molasses
  • 2 tablespoons coconut vinegar
  • 1/4 cup olive oil
  • 3/4 teaspoon anise seeds
  • Salt and pepper, to taste
  • 5 cups baby spinach, washed and dried
  • 1 1/2 cups sliced strawberries
  • 3 ounces chèvre cheese
  • Sliced almonds, for sprinkling (optional)


In a small bowl, whisk together pomegranate molasses and vinegar. Slowly pour in olive oil, whisking the entire time, until you have a smooth vinaigrette. Sprinkle in anise seeds and add salt and pepper.

Gently toss spinach and strawberries together in a salad bowl. Break chèvre into small pieces with your fingers and scatter across the top. Drizzle generously with vinaigrette. Sprinkle with almonds before serving, if desired.

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