Made with pomegranate rubies, fuchsia onion slivers and almost candied-looking dates, this baby spinach salad shouts festivity. It’s fresh, crunchy and sweet – hard to get enough of.
What You Need
SERVES 4 AS PART OF A MEAL
80g baby spinach leaves, washed and dried
75g pomegranate seeds
¼ red onion, sliced into slivers
50g Medjool dates, pitted and cut into thin lengths
2 tsp white wine vinegar
For the roasted nuts
30g raw almonds
¼ tsp salt
¼ tsp chilli flakes
For the dressing
1 tbsp extra-virgin olive oil
2 tsp fresh lemon juice
2 tsp pomegranate juice (or more lemon juice)
Method
1/ Toss the onion and dates with the vinegar and a pinch of salt and leave for 20 minutes.
2/ To make the nuts, dissolve the salt in three-quarters of a teaspoon hot water, add the almonds and chilli flakes and toss well. Roast at 190°C for 15 to 20 minutes, moving around every five minutes to make sure they don’t burn. They should be brown through the middle. Roughly chop.
3/ Mix the dressing and pour over the baby spinach leaves, almonds, dates, onion and pomegranate seeds. Toss well, season to taste and sprinkle over the pomegranate seeds.
Per serving: 540kJ, 7g fat (1g sat), 13g carbs, 160mg sodium, 2g fibre, 2g protein.