I am a pomegranate fiend. They are without a doubt my favorite fruit. There are juice stains on one of my lamp shades—the sign of a true pomegranate lover. (They splatter during a feeding frenzy.) This is the first time I have made a pomegranate “dish.” Yum.
Make the Honey Balsamic Vinaigrette:
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
Combine all ingredients; stir well with a wire whisk. Refrigerate over night.
Make the Salad:
1 (10 ounce) bag baby spinach leaves
rinsed and drained 1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1 pomegranate, peeled and seeds separated
Honey Balsamic Vinaigrette (to taste)
Place spinach in a salad bowl. Top with red onion, walnuts, and feta. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette or serve it on the side.