Spinach Salad With Pomegranate

Courtesy of Capay Valley Farm Shop


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


  • 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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