fbpx

Spinach Salad with Pomegranate Dressing (Side Dish)

Fall in love with spinach ---- when it's coated in a tangy dressing and tossed with crunchy walnuts and tart pomegranates.

Spinach Salad with Pomegranate Dressing (Side Dish)

Print Grocery List Print Recipe
Serves: 4 Total Time: 10 minutes

Ingredients

  • 1/4-cup pomegranate molasses (you can find this at Trader Joe’s)
  • Juice of 1/2 lemon
  • 2 tablespoons honey (I love the Turkish honey from Trader Joe’s)
  • 2 tablespoons red wine vinegar
  • 3/4-cup olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups lightly packed spinach (you can substitute your favorite lettuce --- butter lettuce or arugula would be delicious)
  • 1 pomegranate, seeds only
  • 1/4 cup Parmigiano-Reggiano, thin shavings
  • 1/4 cup toasted walnuts

Instructions

1

To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.

2

Toss salad ingredients together and dress with the vinaigrette.

3

If you have extra vinaigrette, it will keep fresh in your refrigerator for up to 4 days.

4

TIP: For Parmesan cheese shavings, use a vegetable peeler. You will get the perfect shavings every time!

5

TIP #2: You can buy pomegranate seeds OR use a whole pomegranate. I like to use a whole pomegranate because I know it’s fresh, and it also is usually much cheaper than buying just the seeds.

6

           If you’re using a whole pomegranate, fill a large bowl half way with water. Cut the pomegranate in half, and submerge the 2 halves under the water. Using your fingers, separate the seeds and discard the pulp. Pour the seeds/water through a strainer to separate the seeds.

Related links

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

s2Member®