Rating
Published Sep 18th
Prep 10m Cook 5m Additional - Ready In 15m
Servings 12 servings Calories 102.4

A so-simple homemade vinaigrette with crunchy almonds and pomegranate arils will have even the veggie-haters reaching for seconds. This Allrecipes Magazine recipe is based on Jamie’s Cranberry Spinach Salad.

Recipe Ingredients

  • 1 tablespoon butter
  • ⅓ cup sliced almonds
  • ¼ cup vegetable oil
  • 2 tablespoons white sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons cider vinegar
  • 1 tablespoon sesame seeds, toasted
  • 1 ½ teaspoons poppy seeds
  • 1 teaspoon minced onion
  • ⅓ teaspoon paprika
  • 1 (10 ounce) package fresh spinach
  • ½ cup pomegranate arils
  • 1 tablespoon toasted sesame seeds

Cooking Directions

  1. 1 Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted.
  2. 2 Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.
  3. 3 Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.

Nutrition Facts

  • Calories 102.4
  • Carbohydrate 5.4 g
  • Cholesterol 2.5 mg
  • Fat 8.5 g
  • Fiber 1.1 g
  • Protein 1.9 g
  • Saturated Fat 1.5 g
  • Sodium 26 mg
  • Sugar 3.6 g

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Reviews

  1. I've made this salad three times in the past month. It is easy to make and delicious. Company enjoyed it as well.
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