Spinach Salad With Pomegranate

Courtesy of Capay Valley Farm Shop

INGREDIENTS

1 pomegranate
1/2 cup pumpkin seeds, chopped
4 loose cups spinach leaves or other salad green
2 oz feta cheese, crumbled (optional)
2-3 tablespoons homemade vinaigrette dressing of choice

PREPARATION

  • Cut pomegranate in half, score skin, hold over a bowl and hit outside with wooden spoon or spatula to remove seeds.
  • Place seeds in frying pan over medium heat.
  • Toast 2-4 minutes, shaking frequently to avoid burning. Remove from heat when fragrant, warm and browned in places.
  • Toss spinach, cooled seeds, pomegranate seeds in bowl with salad dressing. Top with feta cheese and serve.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.