• Almond and Fig

Citrus, Spinach & Pomegranates Salad

Updated: Jun 19


Gloomy winter days in Chicago require some sort of intervention. Citrus spinach and pomegranates salad with a pucker your lips sweet and savory pomegranate molasses and sumac dressing will definitely help beat the winter blues, or at least it will provide the proper vitamins. Its bursting with bright fresh flavors and beautiful colors. It uses the season's star ingredients all the citrus and ruby pomegranates. The salad has a wonderful combination of flavors and textures making it one of our go to salads in the winter months, I often serve this with roasted salmon. The Spinach pairs so well with the sweet citrus fruits and a burst of freshness and bright flavors from the citrus, sumac and pomegranate vinaigrette. The feta cheese offers a creamy salty and briny bite to compliment all the citrus sweetness. Every bite of this salad is interesting it will keep you coming back for more.

Citrus spinach and pomegranates winter salad

Ingredients

  • For the dressing:

  • 1/4 cup olive oil

  • Juice of one lemon

  • Juice of one blood orange

  • 1 tsp ground sumac

  • 2 tbls pomegranate molasses

  • salt and fresh ground pepper to taste

For the salad:

  • 1 large bunch spinach leaves stems removed or 6 cups baby spinach leaves

washed and dried

  • 3-4 citrus fruits I used blood orange, Cara Cara and grapefruit. Use whatever you have or any kind you like.

  • 1 pomegranate seeded

  • 1 small shallot thinly sliced

  • 2 oz feta cheese crumbled

Directions

  1. To make dressing, in a jar with a tight lid combine dressing ingredients and shake well to combine. Add shallots. Set aside while you prepare salad.

  2. Cut the top and bottom off of the oranges. Carefully slice off peel, removing the white pith. Cut into 1/2-inch thick slices. Or cut into segments.

  3. Pour most of the dressing over the spinach right before serving.

  4. Add the spinach to a large salad platter. Arrange the citrus segments on top. Sprinkle the pomegranate arils and the crumbled feta all over the top.

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