Spinach, Pine Nut,
and Pomegranate Salad
Serves 6 by Kate Heyhoe
Glistening red pomegranate kernels shine like rubies against vivid green spinach, complemented by toasted pine nuts and red onions—making for a delicious and decorative salad. Look for pomegranate molasses in Middle Eastern markets.
1 pound cleaned spinach leaves, tough stems removed
3/4 cup diced red onion
3 tablespoons finely chopped parsley
Seeds from 1 pomegranate (approx. 1 cup)
1/3 cup toasted pine nuts
Salt and fresh ground pepper
Place the spinach in a large salad bowl. Sprinkle on the red onion, parsley, pomegranate seeds and pine nuts. Just before serving, dress the salad with Pomegranate Dressing to taste, adding salt and pepper as needed.
Makes about 1/2 cup
4 teaspoons water
1/4 teaspoon salt
4 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
2 teaspoons honey
Mix together the water and salt until the salt dissolves. With a fork or whisk, beat in the olive oil, pomegranate molasses, and honey until a thick dressing is formed. (If the dressing is too thick and strong, add more water). Drizzle the dressing to taste over spinach or other greens.
Kate's Global Kitchen
Turkish Thanksgiving Recipes:
- Turkish Roast-Turkey Breast
- Turkish Pilaf Stuffing
- Circassian Walnut Gravy
- Quick, Rich Turkey Stock
- Spinach, Pine Nut, and Pomegranate Salad
- ...with Pomegranate Dressing
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created 1999. Modified November 2006.