Spinach Salad With Pomegranate

Share this post

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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

:
Escape from holiday pressure with these self-care ideas
December 6, 2016
Food:
Tips for making your best latkes and applesauce ever
November 16, 2016
Ten ways to get your office into the holiday spirit
November 16, 2016
Food:
Brighten the season with homemade citrus gifts
November 15, 2016
Take advantage of the cold and enjoy a new winter sport
November 15, 2016
Food:
How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016
Time to bring your workout out of the cold and into a gym
October 26, 2016
How to survive an open-office floor plan
October 26, 2016
Food:
Keeping history alive and edible
October 21, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!