Super Food Spinach Salad with Pomegranate-Glazed Walnuts (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup plus 2 tablespoons pomegranate juice |
1 teaspoon sugar |
kosher salt |
1/2 cup coarsely chopped walnuts |
1/4 cup thinly sliced red onion |
one 5-ounce container baby spinach |
4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup |
3/4 cup grape tomatoes, halved |
1 tablespoon red wine vinegar |
1 tablespoon good quality extra virgin olive oil |
Directions:
1. Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
2. Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
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