Spinach salad with pomegranates
Say goodbye to the boring side salad with this bowl of crisp baby spinach, sweet pomegranate seeds and tangy goat cheese. Drizzled with a fig balsamic reduction, this salad is a healthy feast of fresh and seasonal ingredients.
Chef Ben MattmanJW Marriott
, San Francisco
To print this recipe, choose a print size:
Fig balsamic reduction
1 lb. fresh Black Mission figs, chopped
1/3 cup red wine
1 tbsp. balsamic vinegar
1/2 tsp. sugar
1/8 tsp. salt
1/8 tsp. fresh ground pepper
1 sprig fresh thyme
1 (10-oz.) bag baby spinach leaves
1/4 red onion, sliced very thin
1 cup halved cherry tomatoes
1/2 cup goat cheese wedges
Pinch of crushed red pepper
Salt and pepper, to taste
1 pomegranate, peeled and seeds separated
To make reduction: Combine all ingredients in a saucepan with 1/2 cup water. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly. Remove thyme sprig and use a rubber spatula to press mixture through a large-holed sieve. Makes 2 cups. Leftovers may be refrigerated for later use.
To make salad: Place spinach in a salad bowl. Top with onion, tomatoes and cheese. Add red pepper flakes, salt and pepper. Sprinkle pomegranate seeds over the top and drizzle with 4 tbsp. fig balsamic reduction, or to taste.