Pomegranate Spinach Salad recipe

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Ingredients

1 tablespoon butter
⅓ cup sliced almonds
¼ cup vegetable oil
2 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 tablespoon sesame seeds, toasted
1 ½ teaspoons poppy seeds
1 teaspoon minced onion
⅛ teaspoon paprika
1 (10 ounce) package fresh spinach
½ cup pomegranate arils
1 tablespoon toasted sesame seeds

Nutrition Info

102.4 calories
carbohydrate: 5.4 g
cholesterol: 2.5 mg
fat: 8.5 g
fiber: 1.1 g
protein: 1.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 26 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a small saucepan over medium heat. Add almonds, cook, stirring frequently, until lightly toasted.

  2. Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.

  3. Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.

Recipe Yield

12 servings

Recipe Note

A so-simple homemade vinaigrette with crunchy almonds and pomegranate arils will have even the veggie-haters reaching for seconds. This Allrecipes Magazine recipe is based on Jamie's Cranberry Spinach Salad.

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