For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Spinach, Pomegranate & Orange Salad with Quick Pickled Red Onions

Spinach, Pomegranate & Orange Salad with Quick Pickled Red Onions
downloadEmail 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.

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube