Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach Strawberry Salad With Pomegranate Vinaigrette
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- #91122
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 package baby spinach, washed and dried
1 cup sliced strawberries, minus green part
1/4 cup feta cheese, crumbled
12 chopped cashews (roasted or raw, salted or unsalted)
Pomegranate Vinaigrette
1 medium pomegranate
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/8 teaspoon salt (or to taste)
directions
For Salad: In a medium bowl, mix spinach, feta and strawberries. Add cashews just before serving.
For Pomegranate Vinaigrette: Cut pomegranate in half. Take one half and cut in half again (quarter). Squeeze juice and seeds from two quarters over a small bowl.
Dig out the rest of the pomegranate seeds from the two quarters, removing the white skin, and place in bowl. Mash with fork until most of the seeds are crushed. Add remaining ingredients and mix.
Toss with salad.
cook's notes
A good Spring/Fall salad, when strawberries and spinach are in season. Pomegranates are inexpensive and a great source of vitamins C, K and B, as well as potassium.
added by
lmbruzz
nutrition data
Nutritional data has not been calculated yet.
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