Spinach Pomegranate salad
Yield 4 people
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Description
Whether served as an appetizer, a light lunch, or a side dish for Rosh Hashanah, this salad is sure to impress.Kosher, Pareve
Ingredients
For the salad:
- 1 orange cored and sliced thinly
- 1/2 cup pomegranate seeds
- 8 cups baby spinach
- 1/4 cup walnuts
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey (or sugar)
Instructions
- In a large bowl, combine the sliced oranges, pomegranate seeds, and mixed greens.
- In a separate small bowl or a jar, whisk together 2 tablespoons of lemon juice, honey, olive oil, and soy sauce until well combined. Taste and adjust the seasoning if needed.
- Pour the dressing over the salad ingredients before serving and toss gently to coat everything evenly.
- Sprinkle the chopped nuts, and serve immediately.
Notes
Adding the nuts: Adding the nuts to the salad just before serving is best. This ensures that the nuts maintain their crunchiness and don't become soggy from any moisture in the salad.
Drizzle the dressing: Just before serving, drizzle the desired amount of dressing over the salad. Start with a smaller amount and add more if needed, as you can always add more dressing but cannot remove excess once it's added.
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