Spinach salad with pomegranate seeds


500 g spinach
1 tablespoon of vinegar
2 tablespoon of extra virgin olive oil
1 clove of garlic, crushed
¼ tablespoon cayenne pepper
2 scallions, sliced
Few sprigs cilantro, finely chopped
Small handful of pomegranate seeds
7 walnut halves, chopped

A tangy salad with spinach, walnuts and crunchy pomegranate seeds.


  • 1
    Rinse the spinach, leave the small stalks, but remove the half steals. Remove leaves that are too hard. Let drain well and press out the excess water.
  • 2
    Put the spinach in a large pan, sprinkle a little salt over it and leave the lid the pan while the spinach is rapidly shrinking. Drain again.
  • 3
    Mix vinegar, oil, garlic and cayenne pepper together and prepare the spinach to taste. You may add half a tablespoon of pomegranate syrup to strengthen the fresh taste.
  • 4
    Spread the spinach on a large flat dish, and thoroughly loosen the spinach. Sprinkle the scallions, coriander, pomegranate seeds and walnut pieces over the dish.
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