Spinach Salad with Peanuts and Pomegranate (PDF)
Recipe 318 of 365
Here’s a simple, festive salad that will go a long way to counteract the more predictable flavors on most Thanksgiving tables. Its crunches are great, too – there’s the soft, fibrous munch of scallions, the satisfying pop of pomegranate seeds, and the dull crack of roasted peanuts. Made with lime juice, soy sauce, Dijon mustard, and sweet-tart pomegranate molasses, the dressing also packs a whollop.
TIME: 15 minutes
MAKES: 4 servings
2 teaspoons Dijon mustard
2 teaspoons soy sauce
1 tablespoon freshly squeezed lime juice
1/2 teaspoon pomegranate molasses
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
4 big handfuls baby spinach
1/4 cup sliced scallions
1/4 cup roasted, salted peanuts, finely chopped
Seeds from 1/2 large pomegranate
Add the mustard, soy, lime juice, and pomegranate molasses to a small bowl. Season with salt and pepper, and add the olive oil in a slow, steady stream, whisking until all the oil is incorporated.
Place the remaining ingredients in a salad bowl. Just before serving, add dressing to taste, and toss.