I learned a new trick in my cooking class last week, which makes me want to make more pomegranate recipes. I previously soaked pomegranates in water to release the seeds, but it turns out you can simply tap each half with the back of a spoon and the seeds easily fall out. Love this trick!
Spinach Salad with Pomegranate and Oranges
Prep Time: 5 minutes
Cook Time: N/A
Ingredients (4 servings)
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt & pepper
- 1 large pomegranate
- 2 large navel oranges
- 5 cups baby spinach leaves (or leaf lettuce)
- 1/2 cup crumbled feta cheese
- 1/2 cup candied walnuts
- To make dressing, combine orange juice, olive oil and vinegar in a small jar with a tight-fitting lid. Shake to mix well. Season with salt and pepper, and set aside.
- Cut pomegranate in half. Hold one half in your hand, with the seeds facing a medium bowl. With the back of a spoon whack the outside of each pomegranate half until all the seeds falls out.
- Cut top and base from each orange, then remove the skin and white pith. Cut between membranes to separate the segments.
- In a medium bowl, combine spinach and about one-third of the dressing and toss to coat. Add half of the orange segments and half of the pomegranate seeds, and gently toss.
- Divide salad among four plates. Top with remaining orange segments and pomegranate seeds. Then add feta cheese and walnuts. Serve immediately.
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