Spinach and buffalo mozzarella salad with grilled pink grapefruit, pomegranate and flax seed dressing

    This month, Champneys Senior Nutritionist Becki Douglas is guiding you through the healthy dos and don’ts next time you’re doing your food shop. Here is her recipe for a refreshing spinach and buffalo mozzarella salad, perfect for a quick lunch.

    Serves: 4 portions

    Nutritional Information: (Per Serving)

    Energy:  246 kcal
    Carbohydrate: 12.1g
    Fat: 18.7g
    Protein: 7.8g


    100g Raw baby spinach, washed
    75g Buffalo mozzarella
    1 Pink grapefruit
    1 Pomegranate
    40ml Flax seed oil
    40g Toasted pumpkin seeds


    1. Peel and segment the pink grapefruit
    2. Remove the seeds from the pomegranate, keeping the juice which you mix with the flax seed oil
    3. Grill or blowtorch the pink grapefruit segments until caramelised
    4. Tear the mozzarella and toss with the spinach and pomegranate seeds in the dressing
    5. Place in a salad bowl with the grapefruit segments and finish with toasted pumpkin seeds

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