Project Description

Spinach & Pomegranate Salad w/ Citrus Gremolata

Yield: 2 servings | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients: 

  • 2 cups baby spinach
  • ¼ cup pomegranate arils
  • 4 baby radishes, sliced
  • ¾ cup panko bread crumbs
  • 1 lemon, zested
  • 1 lime, zested
  • 1 orange, zested
  • Salt & pepper to taste

Dressing:

  • ½ cup pomegranate arils (juiced) or 2 T pomegranate juice
  • 1 T freshly squeezed lemon juice
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 2 T neutral Oil (light olive, avocado, or canola)
  • Salt & pepper to taste

Instructions:

  1. Pre-heat oven to 325°F.
  2. For the Gremolata: Line a baking sheet and pour breadcrumbs evenly over surface. Bake until golden brown, about 10 minutes. Once toasted, pour the panko into a bowl and add the citrus zest, salt and pepper. Set aside.
  3. Place all dressing ingredients in a small bowl and whisk together. Set aside.
  4. Place baby spinach in a medium sized bowl. Add sliced radishes and dressing, coat the leaves evenly and put salad mixture on a plate.
  5. Garnish with pomegranate arils and the gremolata sash.