Spinach Salad With Pepitas and Pomegranate

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,

• Ready In: 22 mins
• Serves: 8

Ingredients

• 1  cup  raw  pepitas (pumpkin seeds)
• 1⁄4 cup  freshly squeezed lime juice
• 1  large jicama, peeled
• 1 1⁄2 lbs  Baby Spinach, washed
• 2 1⁄2 teaspoons salt
• 1  teaspoon fresh ground pepper
• 1⁄3 cup red wine vinegar
• 2⁄3 cup extra virgin olive oil
• 1  cup  crumbled feta cheese
• 1  cup pomegranate seeds

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.