Balance the flavors of this dish by serving it over Farro and Black Rice with Green Garlic and Pea Shoots .
Servings: Serves 8
  • 2 bags (6' 'ounces each) baby spinach
  • 1 1/2 cups dried figs (about 16), quartered
  • 1/2 cup dried cranberries
  • 1/2 cup sliced natural almonds
  • 1 Granny Smith apple , cored and thinly sliced
  • 3 tablespoons pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil or grapeseed oil , not extra virgin
Salad: Place the spinach in a large salad bowl. Top with the figs, cranberries and almonds. Cover and refrigerate until serving. Scatter on sliced apple right before serving.

Dressing: Place pomegranate juice, vinegar, honey, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small mixing bowl. While whisking, drizzle in the oil in a steady stream until blended. Serve the salad with the dressing on the side.


Next Story