Super-healthy spinach salad with walnuts in a pomegranate glaze
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 140, total fat 10 G., saturated fats 1 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 0 mg, sodium 300 mg, sugar 6 G.
Calories 140, total fat 10 G., saturated fats 1 G., proteins 4 G., carbohydrates 12 G., fiber 3 G., cholesterol 0 mg, sodium 300 mg, sugar 6 G.
This dietary spinach dish can rightfully be considered a superfood, as it contains only healthy ingredients, packed with vitamins and minerals, and uncooked. The only difference is that the walnuts need to be toasted in a pomegranate sauce to create a delicious crunchy coating. Combine the spinach leaves with tomatoes, red onion, and beautifully sliced small mushrooms, sprinkle with pomegranate-glazed walnuts, and drizzle with the dressing just before serving to prevent the crunchy nuts from becoming soggy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 g spinach
- 120g mushrooms, trimmed and thinly sliced, about 1 cup
- 3/4 cup grape tomatoes, halved
- 1/4 cup and 2 tablespoons pomegranate juice
- 1 teaspoon of sugar
- 0.5 cup coarsely chopped walnuts
- 1/4 cup thinly sliced red onion
- 1 tbsp red wine vinegar
- 1 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- In a small nonstick skillet, combine 1/4 cup pomegranate juice, sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture has reduced slightly, about 5 minutes. Add the walnuts and continue cooking, stirring, until the walnuts are coated and darkened in the sauce and all the liquid in the skillet has evaporated, about 5 more minutes. Transfer to a baking sheet and let cool. Once cool, separate the walnuts with your hands.
- Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the spinach in a serving bowl and top with the onions, mushrooms, tomatoes, and walnuts. In a separate bowl, combine the remaining 2 tablespoons of juice with the vinegar, add 1/4 teaspoon each of salt and pepper, and then stir in the oil. Just before serving, drizzle the dressing over the salad and toss to combine.
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