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)
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Total Time: 10 minutes minutes
Servings: 4
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
- 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.
- Toss salad ingredients together and dress with the vinaigrette.
- If you have extra vinaigrette, it will keep fresh in your refrigerator for up to 4 days.
- TIP: For Parmesan cheese shavings, use a vegetable peeler. You will get the perfect shavings every time!
- 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.
- 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.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!
