Spinach Salad With Pepitas And Pomegranate Food

SPINACH-PEPITA SALAD

Steps:

• Whisk 2 tablespoons each lime juice and olive oil with 2 teaspoons honey in a large bowl; season with salt and pepper. Add one 5-ounce bag baby spinach, 1/2 cup crumbled queso fresco, 4 thinly sliced radishes and 1/4 cup toasted pepitas; season with salt and pepper and toss.

SPINACH AND POMEGRANATE SALAD

Steps:

• Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
• Slice the red onion and apple.
• Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.

SPINACH SALAD WITH PEPITAS AND POMEGRANATE

Steps:

• In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
• Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
• Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
• Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
• add the pepitas, feta and pomegranate seeds and toss well.
• Serve immediately.

SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING

Steps:

• whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
• Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
• Drizzle the dressing over the salad and toss again.
• Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

SPINACH SALAD WITH PEACHES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
• Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

SAUTEED SPINACH WITH PEPITAS AND SESAME SEEDS

Steps:

• Heat a large skillet over medium. Add pepitas and toast, shaking pan occasionally, until they begin to swell and darken slightly, about 2 minutes. Add sesame seeds and continue toasting until pepitas and sesame seeds turn golden brown in places, about 1 minute more. Transfer to a plate; let cool completely.
• Return skillet to medium-high; swirl in 2 tablespoons oil. Add garlic and ginger, season with salt, and cook until fragrant, about 30 seconds. Add enough spinach to fill skillet. Cook, stirring, until spinach begins to collapse. Add remaining spinach, a handful at a time, until all is just wilted. Stir in vinegar and cook 30 seconds. Remove from heat. Stir in remaining1 tablespoon oil; season with salt and pepper. Sprinkle with toasted pepitas and sesame seeds just before serving.

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.