Spinach Salad with Pomegranate

What if we combined spinach leaves and pomegranate seeds? Pomegranate is a delicious addition to salads, creamy desserts, ice creams, and raw cakes. See for yourself.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Spinach, raw

  • 1 handful Walnuts

  • 2 spoons Oil, vegetable oil, canola

  • 2 teaspoons Juice, lemon

  • 1 pinch Salt, table

  • 1 piece Pomegranate

Steps

  1. With a sharp knife, cut off the crown of the pomegranate. Place the fruit upright (with the cut side facing up), then make evenly spaced cuts through the skin downwards. Fold back the skin sections and push the seeds out with your fingers into a bowl, removing any bitter membranes.

  2. Wash and dry the spinach leaves. Toss them together with the pomegranate seeds in a large bowl. Season the salad with a pinch of salt, olive oil, and lemon juice. Mix the ingredients well, then refrigerate the salad for at least 15 minutes.

  3. Serve the salad in deep bowls, garnish with walnut kernels, and offer it to your guests.

Nutrition Information (Per 100g)

  • Calories: 152.39 kcal
  • Fat: 13.83 g
    • Saturated Fat: 1.06 g
  • Carbohydrates: 3.99 g
    • Sugars: 0.27 g
  • Protein: 3.46 g
  • Fiber: 2.39 g