Pomegranate & Spinach Salad with Goat Cheese, sauteed onions, cherry tomatoes, and Candied nuts

For the salad:

 

  • 1 Medium white onion (thinly sliced)

  • ½ teaspoon fennel seeds

  • ½ teaspoon cayenne pepper

  • 1 Medium container washed Baby Spinach

  • ¾ cups Pomegranate seeds

  • 1 Small log goat cheese

  • 1 cup candied walnuts

  • 1 cup Cherry Tomatoes (halved)

 

For the Dressing:

 

  • 1 cup white wine vinegar

  • 1 Tablespoon lemon infused Olive Oil

  • 3 Tablespoons olive oil

  • 2 teaspoons chopped fresh rosemary

  • 2 tablespoons Pomegranate juice

  • ½ teaspoon salt

  • ½ teaspoon pepper

For the salad:

In a medium saute pan add the onions 2 teaspoon of olive oil and the spices. Saute the onions on medium high heat until they are golden and tender. Let cool.

In a large salad bowl add the spinach, then pomegranate seeds, then crumble the goat cheese and sprinkle it on top, on top of that add the tomatoes, onions, and finally the walnuts.

Keep in fridge with damp towel until ready to serve

 

For the dressing:

In a medium-large mason jar add all of the ingredients and shake. Serve next to the salad.

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