Spinach, Pomegranate & Orange Salad with Quick Pickled Red OnionsdownloadEmail This Post
Spinach, Pomegranate & Orange Salad with Quick Pickled Red Onions

Prep: 15 minutes plus standing
Serves: 4

1/2 cup apple cider vinegar
1 tablespoon granulated sugar
2-1/2 teaspoons kosher salt
1 cup water
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1 tablespoon orange marmalade
1/4 teaspoon McCormick® ground black pepper
1/3 cup olive oil
1 container (5 ounces) baby spinach
1 medium navel orange, peeled and cut crosswise into 1/4-inch-thick slices
1/2 cup pomegranate arils
1/3 cup chopped and toasted pecans

1.In medium bowl, whisk apple cider vinegar, sugar, 2 teaspoons salt and water until sugar dissolves; stir in onion. Cover and let stand 1 hour; drain.

2.In large bowl, whisk balsamic vinegar, orange juice, marmalade, pepper and remaining 1/2 teaspoon salt; whisking constantly, slowly drizzle in oil until emulsified. Add spinach; toss to combine.

3.Serve spinach mixture topped with orange, pomegranate arils, pecans and onion.


Approximate nutritional values per serving:
300 Calories, 25g Fat (3g Saturated), 0mg Cholesterol,
341mg Sodium, 19g Carbohydrates, 4g Fiber, 13g Sugars, 3g Protein

Chef Tips:
To toast pecans: In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.

Pickled Red Onions can be prepared and refrigerated in a sealed container up to 2 weeks; drain before using.

Save time by using a prepared balsamic vinaigrette.