Recipe: Spinach salad with pomegranate vinaigrette

Pomegranates are a bright and flavorful addition to an earthy salad. Paired with creamy goat cheese and crunchy walnuts this spinach salad is great on its own or add grilled chicken breast for a full meal.

Serves 4

Ingredients

• 2 tablespoons chopped walnuts, toasted
• 1 (5 ounces) package baby spinach
• ½ cup pomegranate seeds (arils)
• ¼ cup crumbled goat cheese
• ¼ cup pomegranate juice
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

Spread walnuts in a single layer in a heavy-bottomed skillet. Cook over medium heat for 1 to 2 minutes, stirring frequently until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Combine spinach, pomegranate seeds, goat cheese and walnuts in a large bowl.

Whisk pomegranate juice, olive oil, red wine vinegar, honey, salt and pepper in a small bowl until well blended. Pour over salad, gently toss to coat. Serve immediately.

Tip: For easier removal of pomegranate seeds, cut the pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some grocery stores.

Nutrition Facts (per serving):

161 calories, 11g fat (3g saturated fat), 4 mg cholesterol, 210mg sodium, 12g carbohydrates, 4g protein, 1g fiber

Recipe from Jendy Newman, Registered Dietitian at PeaceHealth Southwest Medical Center.