Pomegranate seeds (also called arils) add eye-popping red to this green salad. Pomegranates are available in grocery stores throughout the fall and in specialty stores during the later winter months. Organic wine suggestion: Badger Mountain Meritage. To avoid stains, submerge pomegranates in water while slicing. Cut into quarters, then bend sections backward to remove seeds. Discard peel and white membranes.
Pomegranate-Spinach Salad with Cabernet Dressing
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Ingredients
- 6 cups (about 5 ounces) spinach leaves, washed and dried
- Seeds from 1 fresh pomegranate
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup chopped walnuts, toasted
- 1 tablespoon red wine, such as Cabernet Sauvignon or Merlot
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon orange juice
- 1/4 teaspoon minced garlic
- 1/4 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In medium bowl, toss together spinach, pomegranate seeds, Gorgonzola, and walnuts.
- In a small bowl, whisk together red wine, vinegar, olive oil, and orange juice. Stir in minced garlic and basil. Season with salt and pepper.
- Divide salad into four bowls. Top each serving with 1 tablespoon dressing and serve.
Recipe Notes
Nutrition Facts
Pomegranate-Spinach Salad with Cabernet Dressing
Amount Per Serving
Calories 156
% Daily Value*
Cholesterol 13mg
4%
Sodium 205mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 156 cal, 72% fat cal, 13g fat, 4g sat fat, 13mg chol, 5g protein, 6g carb, 2g fiber, 205mg sodium
