Friday, February 4

Spinach & Pomegranate Salad



I'm planning to feast on a ton of game day food this weekend at my Super Bowl party, so it's probably a good idea to stick with some healthier options in the meantime. I'd been wanting to make this salad for awhile now, ever since I tried a similar version at The Blue Plate. It can be a hassle to get all the seeds out of a full pomegranate, but some supermarkets now sell the packages of pomegranate seeds which saves a lot of prep time. The salad was delicious, took virtually no time to put together, and would be the perfect accompaniment to a bowl of soup.


Spinach, Feta & Pomegranate Salad:

  • Place a dry skillet over medium heat and add 1/4 c. raw pine nuts. Toast nuts for 3-5 minutes and let cool.
  • In a small bowl, combine 2 tbsp. olive oil with 1 tbsp. balsamic vinegar. Sprinkle with a little salt and pepper and set dressing aside.
  • Meanwhile, empty one package of pre-washed baby spinach into a large bowl.
  • Add toasted nuts, 1/2 c. pomegranate seeds, and 1/4 c. crumbled feta cheese.
  • Toss with dressing and season with salt and pepper if needed.

Serves two - three (side dish)