Spinach Salad With Pepitas and Pomegranate

Total Time
22mins
Prep 15 mins
Cook 7 mins

This Modern Mexican salad has a great holiday look as it makes use of pomegranate seeds which are in season this time of year. It can be made into a main dish vegetarian salad with the addition of white beans; or for meat eaters, some grilled chicken would be good. Recipe adapted from one served at the Border Grill Restaurant in Pasadena,

Ingredients Nutrition

Directions

  1. In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
  2. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool.
  3. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach.
  4. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
  5. add the pepitas, feta and pomegranate seeds and toss well.
  6. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a