Spinach Salad with Pomegranate Vinaigrette
October 17, 2016
Because of it's color scheme, this salad makes a beautiful & healthy addition to your Christmas dinner table. But why stop there... add this to your salad rotation any time of the year, just as I have!
The original recipe for this fabulous salad & dressing is from my friend at The Persian Fusion http://www.thepersianfusion.com/ and she's given me permission to share my version with you. I really didn't change much from her original recipe, because it was just perfect the way she created it. I hope you'll visit her website & try some of her other delicious recipes.
Serves: 4 to 6 depending on the size of the salads
2 Tblsp pomegranate molasses syrup (see Tip# 2)
1 Preheat a cast iron skillet on medium heat for a couple of minutes. Add pine nuts & gently stir-fry about 2 minutes till they just start to brown slightly (lower heat if they brown too fast). Remove to a small plate & refrigerate to cool.
2 Add EVOO, syrup, vinegar, salt & pepper to a jar/container with a tight fitting lid. Shake well till ingredients are fully combined. Set aside.
3 Arrange some spinach on each plate, sprinkle with pomegranate & pine nuts. Add cheese, if using. Shake dressing, pour over salads & serve.
Tips & Suggestions
1 Shelled pine nuts can be found in most major supermarkets. I like to buy a large amount & roast them all at the same time. Then I store them either in the frig or freezer, so I always have some on hand for salads, pesto or to use in other recipes.
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