Super Food Spinach Salad with Pomegranate-Glazed Walnuts

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1/4 cup plus 2 tablespoons pomegranate juice

1 teaspoon sugar

Kosher salt

1/2 cup coarsely chopped walnuts

1/4 cup thinly sliced red onion

One 5-ounce container baby spinach

4 ounces white button mushrooms, trimmed and thinly sliced, about 1 cup

3/4 cup grape tomatoes, halved

1 tablespoon red wine vinegar

1 tablespoon good quality extra virgin olive oil


  1. Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands. 
  2. Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving. 
  3. Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams