The salad was a big hit and I suggest you giving it a shot while pomegranates are still in season.
Pomegranate and Spinach Salad (serves 4-6)
Ingredients:For the Dressing:
- 1 cup raspberries
- 3 TB balsamic vinegar
- 2 TB honey
- 1/4 cup olive oil
- Pinch of salt
Add raspberries to a small food processor and pulse a few times. Then add other dressing ingredients and process until mostly smooth.
Seed pomegranate by cutting it into quarters and breaking it apart under cold water. The seeds will sink and the pith will float. This might take some manuevering of the pith and the seeds, but overall it was pretty easy. Just watch for splatter!
Toss greens with a few tablespoons of dressing and coat well. Divide greens between a few plates.
Crumble goat cheese on greens and top with pom seeds and toasted walnuts.