Spinach Salad with Pomegranate-Glazed Walnuts

Spinach Salad with Pomegranate-Glazed Walnuts hover background

Spinach Salad

Ingredients
  • 1/4 cup plus 2 tablespoons pomegranate juice
  • 1 teaspoon raw sugar
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup thinly sliced red onion
  • 5 ounces baby spinach
  • 4 ounces white button mushrooms, trimmed & thinly sliced, about 1 cup
  • 3/4 cup grape tomatoes, halved
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
Directions

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.

Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.

Servings: 4-1 cup servings

Leave a reply translated

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>