Spinach Salad with Pomegranate, Strawberries, Goat Cheese, and Walnuts
Jun 13, 2012
I don't talk too much about my personal life on this blog, but I'll just put this out there right now - I have amazing friends. I have one special group of girlfriends here in the DC area and we try to do a ladies night now and then - everyone brings something to eat, we drink a bunch of wine, talk, and, most importantly, laugh. And they're not too shabby in the kitchen, either, as evidenced by this incredibly delish yet simple salad. My friend Amanda whipped this up in my kitchen during our last potluck get together, and I've made it many times since then (mostly at the request of The Mr., although I'll admit it's become a favorite salad of mine, too). Its got such a great combination of flavors and textures (including that all important CRUNCH factor) and it's so quick and easy to put together. It's a great summer salad and not only is it beautiful/delish, but super healthy, too! What a great way to use seasonal berries - they add so much color and flavor to this salad. We served this with my favorite easy-peasy creamy vinaigrette dressing (recipe below), but feel free to use whatever dressing you fancy on this salad.
Spinach Salad with Pomegranate, Strawberries, Goat Cheese, and Walnuts
created by the one and only Amanda M.
Serves about 6-7
Ingredients:
- about 12-15 oz organic baby spinach, washed and dried
- 1 pint strawberries, washed, hulled, and halved
- 1/2 cup raw unsalted walnut pieces
- 2.5 oz goat cheese, crumbled
- 3 oz pomegranate seeds
- dressing of choice (see simple creamy vinaigrette recipe below)
Instructions:
- Dump the spinach into a large bowl. On top of the spinach dump the halved strawberries, pomegranate seeds, walnuts, and goat cheese. Top with your dressing of choice, and toss. Serve immediately.
Simple Creamy Vinaigrette
makes enough for 1 large salad
Ingredients:
- 1 clove garlic, minced
- kosher salt
- freshly ground black pepper
- 1 Tbsp red wine vinegar
- 3 Tbsp extra virgin olive oil
- 2 tsp mayonnaise
- 1/2 tsp Dijon mustard
- 1/2 tsp dried oregano, crumbled
- Using the back of your knife, smash the minced garlic with a generous pinch of kosher salt until it forms a paste. Dump this into a glass jar with a tightly-fitting lid.
- In the same jar, pour the vinegar, mayonnaise, mustard, and oregano. Put the lid on and shake well. Add the olive oil - put the lid on and shake again. Season to taste with salt and pepper.
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