Spinach, pomegranate and brown rice salad

Now it's almost beach weather  (I'm being positive and assuming that there will be a break in the rain to enjoy the summer this year...) and it's starting to get warm it's definitely summer time. Pomegranates seeds are something I've only just discovered but they provide a delicious summery sweetness to this salad as a contrast to the nutty brown rice. And don't even get me started on the delight that is fresh goats cheese - so much better than feta but still that delicious hint of saltiness.  The original inspiration for this salad came from Pinch of Yum but I mixed it up to create this healthy (and easy!) main.

Bonus - this is just as good the next day for left overs :)

Spinach, pomegranate and brown rice salad

Ingredients: 

For the salad:

• 1 pack of pomegranate seeds (about half a cup)
• 1 bag  spinach chopped (about three cups)
• 2 cups cooked brown rice (you can use leftover rice or buy the handy precooked)
• Handful of  walnuts
• 50 gm goats cheese cheese (fresh is best)

For the dressing:

• 1 onion or 4 garlic cloves
• 1 tablespoons olive oil
• 1 tablespoons water
• 1 tablespoons honey
• ½ tablespoon apple cider vinegar
• ½ teaspoon salt
• 1 splash of lemon juice

Method: 

1. Finely chop onion or garlic and microwave for about a minute with the honey to remove the bite
2. In a jar add onion/ garlic and honey mix and all dressing ingredients. Shake well and set to one side. 
3. Prep salad ingredients, chop spinach and goats cheese and mix together with brown rice, pomegranate seeds and walnuts. 
4. Shake dressing again and drizzle over salad. 

Serve immediate. If desired you can add some roasted chicken for some extra protein.