Simanim Salad with Pomegranate Balsamic Dressing

Simanim Salad with Pomegranate Balsamic Dressing
Staff Writer
Simanim Salad with Pomegranate Balsamic Dressing
Joy of Kosher

Simanim Salad with Pomegranate Balsamic Dressing

This salad has a double dose of pomegranate. You'll find the sweet-tart juice in the dressing and fresh pomegranate seeds add a little bit of crunch when drizzled on top. This recipe comes from Joy of Kosher.

Click here to see Tips for Hosting a Rosh Hashanah Dinner.

8
Servings
93
Calories Per Serving
Deliver Ingredients

Ingredients

  • ⅓ Cup pomegranate juice
  • 3 Tablespoons honey
  • 3 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 bag baby spinach, washed and dried
  • 1 gala or pink lady apple, cored and thinly sliced
  • 1 large carrot, peeled and made into ribbons using a vegetable peeler
  • 1½ Cup quartered cooked beets
  • ¼ Cup pomegranate seeds
  • Kosher salt and freshly ground black pepper

Directions

In a small bowl, whisk together the pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside.

Place the spinach on a large platter as the salad base. Artfully arrange the apples, carrots, and beets on the spinach. Sprinkle with the pomegranate seeds. Drizzle the dressing over the top, and season with salt and pepper; or, serve the salad undressed, and let your guests add dressing to their own plate.

Nutritional Facts

Total Fat
7g
10%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
41µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
1µg
2%
Sodium, Na
40mg
3%
Water
34g
1%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.