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Spinach topped with pear, pomegranate, feta, walnuts and a honey mustard dressing
Fill a bowl with two large handfuls of baby spinach.
Shake together the mustard, honey and olive oil then drizzle over your salad. Sprinkle with pomegranate seeds.
Slice the pear into thin strips and place on top of the salad.
Sprinkle on some walnuts.
Crumble on some feta cheese and then season with salt, pepper and edible flower petals.
Cook along with #CookingSuperstar Jenna from Butternut Bakery