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Spinach pomegranate salad with basil croutons

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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SKILL LEVEL :
Easy and quick

Beautiful and tasty

This is a festive salad for any time of year that you can get fresh pomegranate. The contrast of the pomegranate jewels against the dark green spinach is visually appealing. Basil spiced homemade croutons and parmigiano reggiano give the salad a flavorful kick.

Pomegranate season

In the Northern hemisphere pomegranates are in season from late August until February. In the Southern hemisphere pomegranates are in season from march through May. Due to their recent popularity and interest in pomegranate health benefits, you do not always have to wait for pomegranate season. Imported pomegranates and pre-seeded pomegranates are available in many stores nearly most of the year.

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Pomegranate substitutes

If you can't find pomegranates, sliced red grapes make a good substitute for this salad.

Spinach pomegranate salad with basil croutons

Prep

Cook

Total

Yield 10 servings

Pomegranate, spinach, shaved parmigiano reggiano and homemade basil croutons make for a fresh, light and flavorful salad.

Ingredients

  • 2 pounds baby spinach
  • Seeds from one pomegranate, seeded and pith removed
  • 4 ounces parmigiano reggiano, or good quality parmesan cheese, divided into 1 ounce and 3 ounce portions
  • 2 good handfuls of basil (2 small packages worth), stems removed
  • 2 t whole grain dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • 1 french baguette, thinly sliced

Instructions

  1. Heat your oven to 350 degrees. Finely chop basil in a food processor. Remove half the basil and place in a small bowl and set aside. Add mustard and vinegar to the remaining basil in the food processor and pulse to combine. Slowly add 1/2 cup olive oil to create an emulsion. Season with salt and pepper and set aside.
  2. Add 1/3 cup of olive oil and a pinch of salt to the bowl of basil that you set aside. Place baguette slices in a baking pan and drizzle with basil and olive oil mixture. Grate one ounce of parmigiano reggiano and sprinkle over croutons. Toss to thoroughly coat. Bake 8 to 10 minutes to crisp. Remove from the oven and let cool.
  3. In a large bowl toss spinach with dressing. Mound spinach on individual serving plates. Sprinkle pomegranate seeds over spinach. Top with each salad with shaved parmigiano reggiano and 2-3 croutons.

 

 

THIS SERVES WELL WITH

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