Recipes

Superfood Spinach Salad with Pomegranate-Glazed Walnuts

Superfood Spinach Salad with Pomegranate-Glazed Walnuts

This superfood salad is packed with nutrients and flavor. It takes 20 minutes to make and serves 4.

 

Ingredients:

1/4 cup plus 2 tablespoons pomegranate juice
1 teaspoon sugar
to taste kosher salt
1/2 cup coarsely chopped walnuts
1/4 cup thinly sliced red onion
ounce one 5- container baby spinach
4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup
3/4 cup grape tomato, halved
1 tablespoon red wine vinegar
1 tablespoon good quality extra virgin olive oil

Directions:

Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.

Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.

Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

 

Recipe inspiration from the Food Network.



Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.