Spinach Pomegranate Salad

Ingredients and Weight:

• 1 bunch of spinach (about 200g)
• 1 pomegranate (about 300g)
• 1/2 cup walnuts, chopped (about80g)
• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes (if you choose to warm the walnuts, it will take additional time)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the spinach by washing and drying it thoroughly. Remove any tough stems.
2. Split the pomegranate into sections and remove the seeds. Be careful not to spill the juice!
3. If desired, lightly toast the chopped walnuts in a pan for a few minutes until fragrant. Let cool.
4. In a large bowl, combine the spinach, pomegranate seeds, and walnuts.
5. In a small bowl, mix the olive oil, balsamic vinegar, oregano, salt, and pepper. Pour over the salad and toss gently to combine.
6. Serve immediately.

Nutritional Information:

• Calories: Approx. 350 per serving (based on the ingredients listed)
• Fat: Most of the calories come from fat, so be mindful of serving size.
• Carbohydrates: Pomegranate and walnuts provide natural sugars and healthy fats.
• Protein: The salad has a good balance of protein from the nuts and spinach.

Dish Characteristics:

• This is a fresh and fruity salad that pairs well with light meals or as a side dish.
• The combination of pomegranate and spinach brings a unique flavor profile that is both sweet and savory.
• The addition of walnuts adds a crunchy texture and a rich flavor note.

User Comments:

• "This salad is refreshing and full of flavor! The pomegranate adds a nice tangy touch."
• "I loved the combination of spinach and pomegranate. The walnuts added a nice crunch."
• "This salad is a great side dish for any meal. It's healthy and delicious!"

Special Precautions and Tips:

• Be careful when handling pomegranates as they can stain easily. Wear kitchen gloves or be mindful of your clothing.
• If you want to toast the walnuts, do so gently to avoid burning them. They should be lightly golden and fragrant.
• Adjust the dressing to taste, adding more vinegar or oil if needed. Start with the smaller amounts listed and adjust to your preference.