A healthy, vibrant and flavorful salad with fresh, nutrient packed fresh spinach, combined with crunchy, spiced pecans, fresh mushrooms, and juicy pomegranate seeds that add a sweet-tart pop of flavor to every bite. The salad is topped off with a zesty, warm maple-mustard dressing, adding a perfect balance of sweetness and tang. Perfect enjoyed as a light meal, appetizer, or side.
Getting the seeds out of a pomegranate
Popping the seeds out of a pomegranate is easy, except for the fact that they tend to splatter juice all over the place. Submerging the pomegranate in water is an effective method to remove the seeds from the skin without making a mess.
Here’s a step-by-step guide on how to do it:
- Cut the pomegranate in half.
- Fill a large bowl with water. Place the pomegranate inside the water, making sure it is fully submerged.
- Break into sections: While the pomegranate is still submerged in water, gently break it into sections. This will help separate the seeds from the membranes.
- Remove the seeds: Working with one section at a time, hold it underwater and use your fingers to loosen the seeds from the white membranes. The seeds will sink to the bottom of the bowl, while the membranes will float to the top.
- Use a skimmer or a slotted spoon to remove the floating membranes from the bowl. Dispose of them and continue until you have removed all the membranes from the seeds.
- Use a colander to drain any remaining water. Rinse the seeds under running water to remove any residue or impurities.
- Pat dry and use: Once the seeds are drained and rinsed, pat them dry gently with a clean kitchen towel or paper towel. Now, your cleaned pomegranate seeds are ready to be used in your salad or any other recipe.
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Spinach Salad with Warm Maple-Mustard Dressing
Warm Maple-Mustard Dressing
- ¼ cup extra virgin olive oil
- 1 shallot finely minced
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- salt & pepper to taste
- 6 cups fresh spinach leaves
- 1 cup sliced cremini, or button, mushrooms
- ½ cup spiced (or toasted) pecans
- ½ cup pomegranate seeds
Warm Maple-Mustard Dressing
- In a small saucepan over low heat, add the olive oil and chopped shallot. Saute for about five minutes until translucent. Drizzle in the pure maple syrup, Dijon mustard, and vinegar. Warm the dressing for a few minutes, stirring occasionally, until it is well combined.Season with salt and black pepper to taste.
- In a large salad bowl, combine the fresh spinach leaves, mushrooms, pecans, and pomegranate seeds. Toss gently to combine.
- Drizzle the warm maple-mustard dressing over the spinach salad and toss gently to coat the ingredients evenly.Serve immediately. Enjoy!