Spinach Salad With Pepitas and Pomegranate

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READY IN: 22mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
  • 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.
  • 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.
  • 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.
  • add the pepitas, feta and pomegranate seeds and toss well.
  • Serve immediately.
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