Ingredients
Directions
Assemble your salad: Add the spinach, pickled onions or beets, orange slices, and pomegranate arils to a large bowl. Toss.
Squeeze lemon or lime juice on top. Toss again and add salt and pepper to taste.
Divide between plates and sprinkle with slivered almonds.
Chef's Notes
Substitutions
Instead of spinach, use another leafy green of your choice like Romaine, red leaf lettuce, or kale.
Instead of pickled red onions or beets, use raw chopped red onions or shaved raw beets.
For the orange, use Navel, Cara Cara, or Valencia. Remove any seeds.
Substitute clementines for the orange.
If you enjoy grapefruit, opt for grapefruit or blood orange for sweet orange.
If you can’t find pomegranate, use dried fruit-sweetened cranberries in their place.
Dressing
This salad is delicious with just a squeeze of lemon or lime, but feel free to add this week’s Orange Shallot Vinaigrette or another dressing of your choice.
Nut-free
Sprinkle it with pumpkin or sunflower seeds instead of almonds.
Companion Recipes
Use this recipe for the Pickled Red Onions or Pickled Beets.
Try this citrus dressing if you like a creamy dressing.
Add Lime-Zested Crunchy Chickpeas for some more protein and crunch.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Ingredients
Directions
Assemble your salad: Add the spinach, pickled onions or beets, orange slices, and pomegranate arils to a large bowl. Toss.
Squeeze lemon or lime juice on top. Toss again and add salt and pepper to taste.
Divide between plates and sprinkle with slivered almonds.