I love pomegranate juice and I even buy pomegranate flavored yogurt. Then there are craisins soaked in it (there are some on this salad). All these choices to get my pomegranate on yet I’d never eaten the fresh arils.
I cut open one open and tasted one of the arils. Little hard seeds rolled on my tongue. Not so pleasant texture wise. Why was everyone crazy about these little beads? So this salad was a challenge.
Each month our favorite salad bar-tender, Wendy from The Weekend Gourmet hosts The Salad Bar Group. Our December challenge: a salad using pomegranate.
I chose spinach as the base. Toasted walnuts, arils, craisins and feta help round out the flavors. The dressing is slightly tart; made with cranberries and cranberry juice, pomegranate vinegar, a little sweetener and grapeseed oil.
After eating this salad, I found that I liked the aril taste after all!
Pomegranate Spinach Salad
A tasteful, full flavored salad for the Holidays or anytime!
recipe makes one salad
- 1 cup baby spinach
- 2 tablespoons pomegranate arils
- 2 tablespoons feta crumbles
- 1 tablespoon toasted walnuts
- 1 tablespoon craisins (any flavor I used pomegranate)
- 1/2 cup fresh cranberries
- cranberry juice
- 2 tablespoons sugar OR sweetener (I used Monk Fruit in the Raw)
- 1 tablespoon pomegranate vinegar
- 1 tablespoon grapeseed oil
Arrange spinach, feta, pomegranate, walnuts and craisins on a plate.
Bring cranberries, juice, sweetener,vinegar to a boil over medium heat, whisking constantly.
Allow to reduce to 1/2 the volume.
Strain and cool.
Add oil. Whisk.