Pomegranate and Spinach Salad

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Recipes

Pomegranate and Spinach Salad
Serving Size:5|Prep Time:20minutes|Cook Time:N/A
Pomegranate and Spinach Salad

Ingredients

Dressing
  • 3 tablespoons olive oil
  • 2 teaspoons honey Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • pinch black pepper
Salad
  • 5 ounces spinach or 3 1/2 cups
  • 1/2 cup chopped walnuts
  • 1 cup pomegranate seeds 1 pomegranate yields 1-1 1/2 cups of seeds
  • 2 ounces shaved Boerenkaas or cheddar (aged Gouda)

Directions

Print Recipe
Dressing
  1. Place all ingredients in a Mason jar. Screw lid on and shake vigorously for about 20 seconds until all ingredients are well-incorporated. Set aside.
Seeding Pomegranate
  1. Fill medium mixing bowl halfway with cold water.
  2. Cut pomegranate in half and then in quarters.
  3. Place pomegranate slices in water. Gently remove seeds from membrane and let sink to bottom of bowl. Discard skin and membrane of fruit.
  4. Drain water and remove any small membrane pieces from seeds. Set aside.
Salad
  1. Wash and spin dry spinach. Place in medium to large serving bowl.
  2. Add chopped walnuts, pomegranate seeds, and dressing to spinach.
  3. Toss salad until dressing is well-incorporated.
  4. Using a vegetable peeler, shave cheese on top of salad mixture and toss gently, then serve.

Chef's Narrative

The combination of spinach, pomegranate seeds, and local cheese is sure to satisfy your taste buds. Serve it as a starter salad or as part of the main meal.

Recipe Substitutions

Feta or crumbled gorgonzola would work well in place of the Boerenkaas.
Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 19g, Saturated: 4g, Trans Fat: 0g, Sodium: 230mg, Potassium: 155mg, Carbohydrate: 11g, Dietary Fiber: 3g, Protein: 6g
Allergens:
Milk, Tree Nut

Directions

Print Recipe
Dressing
  1. Place all ingredients in a Mason jar. Screw lid on and shake vigorously for about 20 seconds until all ingredients are well-incorporated. Set aside.
Seeding Pomegranate
  1. Fill medium mixing bowl halfway with cold water.
  2. Cut pomegranate in half and then in quarters.
  3. Place pomegranate slices in water. Gently remove seeds from membrane and let sink to bottom of bowl. Discard skin and membrane of fruit.
  4. Drain water and remove any small membrane pieces from seeds. Set aside.
Salad
  1. Wash and spin dry spinach. Place in medium to large serving bowl.
  2. Add chopped walnuts, pomegranate seeds, and dressing to spinach.
  3. Toss salad until dressing is well-incorporated.
  4. Using a vegetable peeler, shave cheese on top of salad mixture and toss gently, then serve.

Chef's Narrative

The combination of spinach, pomegranate seeds, and local cheese is sure to satisfy your taste buds. Serve it as a starter salad or as part of the main meal.

Recipe Substitutions

Feta or crumbled gorgonzola would work well in place of the Boerenkaas.
Nutrition Facts:
Total Calories Per Serving: 230, Total Fat: 19g, Saturated: 4g, Trans Fat: 0g, Sodium: 230mg, Potassium: 155mg, Carbohydrate: 11g, Dietary Fiber: 3g, Protein: 6g
Allergens:
Milk, Tree Nut

Ingredients

Dressing
  • 3 tablespoons olive oil
  • 2 teaspoons honey Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • pinch black pepper
Salad
  • 5 ounces spinach or 3 1/2 cups
  • 1/2 cup chopped walnuts
  • 1 cup pomegranate seeds 1 pomegranate yields 1-1 1/2 cups of seeds
  • 2 ounces shaved Boerenkaas or cheddar (aged Gouda)
 

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