Super Food Spinach Salad with Pomegranate-Glazed Walnuts Recipe

Tart pomegranate juice and crunchy glazed walnuts elevate this super food spinach salad to a nutrient-packed favorite you’ll always want at the center of your healthy lunch spread. It’s delicious with grilled salmon, herb-roasted chicken, a slice of crusty whole-grain bread, a glass of chilled white wine; in fact most things.

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Super Food Spinach Salad Recipe Ingredients

• 1/4 cup plus 2 tablespoons pomegranate juice (divided)
• 1 teaspoon granulated sugar
• 1/2 cup coarsely chopped walnuts
• 1/4 cup thinly sliced red onion
• 5 ounces baby spinach
• 4 ounces white button mushrooms, trimmed and thinly sliced
• 3/4 cup grape tomatoes, halved
• 1 tablespoon red wine vinegar
• 1 tablespoon high-quality extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste

How To Make Super Food Spinach Salad Recipe

1. Glaze the walnuts: Combine 1/4 cup of the pomegranate juice with the sugar and 1/4 teaspoon of salt in a small nonstick skillet. Bring the mixture to a simmer over a medium-high heat and cook, stirring occasionally, for about 5 minutes until the liquid reduces slightly. Stir in the chopped walnuts and continue to cook until the nuts are darkly glazed and the liquid has completely evaporated. Transfer the nuts to a baking sheet to cool, then break them apart into small clusters.
2. Mellow the onions: While the walnuts are cooling, place your thinly sliced red onions in a bowl of ice water for about 10 minutes. This “de-flaming” process removes the harsh, raw bite of the onion. Drain them thoroughly and pat dry with a paper towel before using.
3. Prepare the salad base: In a large serving bowl, arrange the fresh baby spinach. Top the greens with the sliced mushrooms, halved grape tomatoes, and the prepared pomegranate-glazed walnuts. Scatter the mellowed red onions over the top for a vibrant pop of color.
4. Whisk the vinaigrette: In a separate small bowl, whisk together the remaining 2 tablespoons of pomegranate juice with the red wine vinegar and 1/4 teaspoon each of salt and pepper. Gradually whisk in the olive oil until the dressing is emulsified and glossy.
5. Finish and toss: Just before you are ready to eat, drizzle the vinaigrette over the salad. Toss gently to ensure every leaf of spinach is lightly coated in the tart dressing, then serve immediately while the walnuts are at their crunchiest.

Recipe Tips

• How to get the best walnut texture: Ensure you spread the glazed walnuts out in a single layer on the baking sheet to cool. If they cool in a pile, they will stick together in one large clump; cooling them separately keeps them crisp and easy to toss.
• Why soak the onions: Soaking raw red onions in ice water is a professional trick to keep the onion’s flavor present without the lingering aftertaste. It makes the salad much more approachable and balanced.
• How to choose mushrooms: Use firm, white button mushrooms and slice them very thin. Because they are served raw, their mild earthiness provides a lovely textural contrast to the soft spinach and juicy tomatoes.
• Pomegranate juice quality: Use 100% pure pomegranate juice (like POM Wonderful) for the best results. Blended juices containing apple or grape juice will be too sweet and won’t achieve that characteristic tart glaze on the walnuts.

What To Serve With Super Food Spinach Salad Recipe?

This Super Food Spinach Salad Recipe is a vibrant, nutrient-dense meal that needs a fresh or savory pairing! A piece of Grilled Atlantic Salmon is the classic choice for a heart-healthy, high-protein lunch. For a more rustic touch, a side of Roasted Chicken Thighs adds a lovely savory depth that pairs perfectly with the sweet pomegranate glaze! A slice of Warm Sourdough Bread or a glass of Chilled Pinot Grigio pairs wonderfully with the tart, citrusy vinaigrette.

How To Store Super Food Spinach Salad Recipe

• Refrigerate: It is best to store the components separately if you are making this ahead of time. Keep the spinach and vegetables in one container and the dressing in another.
• Maintain Crunch: Store the glazed walnuts in an airtight container at room temperature. Do not put them in the fridge, as the humidity will make the sugar coating sticky.
• Note on Leftovers: Once the salad is tossed with the vinaigrette, it should be eaten immediately. The acid in the vinegar will cause the delicate baby spinach to wilt within an hour.

Super Food Spinach Salad Recipe Nutrition Facts

• Calories: 140 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 300 mg
• Total Carbohydrates: 12 g
• Protein: 4 g
• Sugar: 6 g
• Fiber: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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