This fruity spinach salad highlights the colors of pomegranates and persimmons. It goes so well with savory main courses, offering a nice balance to a rich meat-filled meal. The salt from the roasted pumpkin seeds helps balance the sweetness of the jam and honey, while also adding texture, as does the bitter chocolate a nice surprise in a salad. A favorite of mine, this salad makes for a wonderfully different and refreshing ode to some of fall’s finest flavors.
Ingredients
- 5 cups [100 g] fresh baby spinach
- 2/3 cup [80 g] “Persinnamon” Crisps
- 1/3 cup [55 g] pomegranate seeds
- 1/3 cup [45 g] roasted and salted pepitas (pumpkin seeds)
- 1 cup [120 g] fresh raspberries
- 2 to 3 Tbsp dark chocolate shavings (such as Ghirardelli Intense)
For the Dressing
- ½ cup [120 ml] canola oil
- 1½ Tbsp seedless raspberry jam
- 3 Tbsp raspberry balsamic vinegar (or regular balsamic or pomegranate vinegar)
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- ½ tsp onion powder
- Salt and freshly ground pepper
How to Make It
- Arrange the spinach leaves on a large serving platter. Top with the crisps, a sprinkling of pomegranate seeds (you don’t have to use all of them), the pepitas, raspberries, and chocolate shavings.
- To make the dressing, combine the canola oil, jam, vinegar, honey, mustard, and onion powder in a mason jar or another container with a lid. Shake vigorously to blend well, and season with salt and pepper. (The dressing will keep in the refrigerator for up to 3 weeks.)
- Drizzle the salad with the dressing, using as much or as little as you like. Serve right away.