Beet Spinach and Apple Salad with Pomegranate Vinaigrette | Butterball

Ingredients

• POMEGRANATE VINAIGRETTE
• ⅓ cup pomegranate juice
• 2 tsp. white balsamic vinegar
• 2 tsp. fresh lemon juice
• 1-½ teaspoons Dijon-style prepared mustard
• 1-½ teaspoons sugar
• ⅛ tsp. salt
• ⅛ tsp. ground black pepper
• ⅔ cup olive oil
• SALAD
• 4 cups baby spinach leaves
• 2 cups blanched fresh green beans, cut into 2-inch pieces
• 1 cup chopped red-skinned apple, Gala, Jonagold, Jonathan
• 1 cup julienne cut beets, well drained
• ⅓ cup thinly sliced red onion
• ½ cup sliced candied almonds