Spinach & Walnut Salad with Pomegranate Dressing

Name: Spinach & Walnut Salad with Pomegranate Dressing
Total time: 10 min
Yield: 2 people
Ingredients: 4 cup Spinach; 1 cup Cherry Tomatoes; 0.5 medium Red Onion; 0.25 cup Walnuts; 3 tbsp Olive Oil; 2 tbsp Pomegranate Molasses; 0.25 tsp Salt; 0.25 tsp Black Pepper

Vegan • Vegetarian • Dairy-Free • Gluten-FreeUnder 15 MinsBalancedStovetopLunch • DinnerMediterranean

Easy

10minutes

355kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A vibrant, vegan Mediterranean-inspired salad featuring crisp spinach, crunchy toasted walnuts, and a sweet and tangy pomegranate molasses dressing.

This bright and refreshing Spinach & Walnut Salad with Pomegranate Dressing is the perfect light lunch or vibrant side dish for any Mediterranean-inspired dinner. The combination of earthy, crisp spinach, sweet bursting cherry tomatoes, and crunchy toasted walnuts is completely elevated by the rich, sweet-tart profile of the pomegranate molasses dressing. Pomegranate molasses is a staple ingredient in Middle Eastern and Mediterranean cooking, bringing an incredible depth of flavor and a beautiful glossy finish that a standard vinaigrette just can't match. By toasting the walnuts lightly in a skillet, you release their natural, aromatic essential oils, adding a fantastic warmth and crunch to every single bite. This Spinach & Walnut Salad with Pomegranate Dressing is completely vegan, gluten-free, and dairy-free, but it packs so much flavor and texture that you won't miss any cheese or heavy ingredients. The heart-healthy fats from the extra virgin olive oil and walnuts make it surprisingly satisfying and wholesome. Be sure to serve this beautiful Spinach & Walnut Salad with Pomegranate Dressing immediately after tossing so the delicate spinach leaves stay crisp, lively, and perfectly coated in that tangy, irresistible dressing!

Ingredients

100 g Spinach (about 4 cups loosely packed)
150 g Cherry Tomatoes (about 1 cup)
0.5 medium Red Onion (thinly sliced)
30 g Walnuts (about ¼ cup chopped)
3 tbsp Olive Oil
2 tbsp Pomegranate Molasses
0.25 tsp Salt
0.25 tsp Black Pepper

Instructions

1
In a small bowl, whisk together the olive oil, pomegranate molasses, salt, and black pepper until well combined.
2
Wash and dry the spinach, halve the cherry tomatoes, and thinly slice the red onion. Place them all into a large serving bowl.
3
Heat a dry skillet over medium-high heat. Add the walnuts and toast them for 2-3 minutes until fragrant, stirring frequently, then remove and set aside to cool slightly.
4
Drizzle the prepared dressing over the spinach, cherry tomatoes, and red onion, tossing gently to coat evenly.
5
Top the salad with the warm, toasted walnuts and serve immediately.

Chef's Tips

•Keep a close eye on the walnuts while toasting them; they can go from perfectly golden to burnt very quickly.
•If the pomegranate dressing is too thick to drizzle, you can whisk in a tiny splash of water to thin it out.
•Toss the salad with the dressing right before serving to ensure the spinach leaves remain perfectly crisp.