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Pour dressing over apples, pomegranate seeds and celery; mix lightly. Cover. Refrigerate several hours or until ready to serve. Toss with spinach and nuts just before serving.
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Pomegranate seeds add a burst of flavor to this delicious salad. The spinach is an excellent source of vitamin A and provides vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this salad several times for company with rave reviews and folks asking for the receipe. The tangy mustard dressing with the sweet pomegranate seeds is perfect!
This is such a refreshing and delicious spin on a spinach salad. I couldn't find any pomegranate seeds at my grocery so I replaced them with dried cranberries and it still tasted great. My mom asks me to bring this as a side during holiday get-togethers all the time and everyone really enjoys it.