Celebrate the beautiful colors of fall with this seasonal salad combining hearty spinach and bright pomegranate seeds. Combine with your favorite salad dressing for a quick side.
What you will need
5 oz Washed Spinach
1/3 cup Walnuts
1/3 cup Blue Cheese
Balsamic Vinaigrette(Nutritional facts 175 calories, 11.81 g fat, 14.16 g carbohydrates, 6.5 g protein, 13 mg cholesterol, 344 mg sodium)
How to cook
Gather and portion ingredients.
Cut through the pomegranate skin around the middle and then twist and pull apart the halves.
Find a large mixing bowl so that the pomegranate doesn't splash around too much. Pull the segments apart and hold the half in your hand with the open side down. Whack the back of the pomegranate with the back of a wooden spoon using a good bit of force, and the airls will come out into the bowl.
Cut the top and bottom off of the orange and run the knife around the outside to remove the peel.
Carefully cut between the pith to remove the orange segments.
Add the spinach to a large bowl and top with pomegranate seeds and crumbled blue cheese.
Top with the orange slices and walnut pieces.