December 11, 2011

Spinach Salad with Pomegranate and Oranges

I love making this salad in December because oranges and pomegranates are two of the only fruits in season.  It's also a festive looking salad that would be a great addition to a holiday dinner or brunch.

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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