Spinach Salad With Pepitas And Pomegranate Recipes

SPINACH AND POMEGRANATE SALAD

Steps:

• Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
• Slice the red onion and apple.
• Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

SPINACH-PEPITA SALAD

Steps:

• Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.

SPINACH SALAD WITH PEPITAS AND POMEGRANATE

Steps:

• In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
• Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
• Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
• Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
• add the pepitas, feta and pomegranate seeds and toss well.
• Serve immediately.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD

Steps:

• Put the spinach leaves and pumpkin seeds into a large salad bowl.
• Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
• Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
• Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

POMEGRANATE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.