November 4, 2014

Recipe: Jeweled Fall Spinach Salad

12 cups spinach or arugula
2-4 oz. crumbled feta cheese
1/2 cup toasted pumpkin seeds
2 fuyu persimmons, peeled and cut into wedges (or orange wedges, if persimmons aren't available)
Arils from 1 pomegranate
1 roasted, sliced beet (optional)


1/2 cup pomegranate juice
2 tablespoons walnut oil or  extra-virgin olive oil
2 teaspoons balsamic vinegar (optional)
1 garlic clove, finely minced
1/2 tablespoon brown sugar, packed
Salt and pepper to taste
Whisk together dressing ingredients. Assemble all ingredients of salad. Toss salad with dressing and serve.

Serves 10.