I love baby spinach salads, the possibilities are endless and the leaves maintain their texture better than your average lettuce. The goal with this recipe was to create a light, healthy side for Thanksgiving. My turkey and stuffing are going to be heavy in truffle butter (shocker, I know), so I wanted to have a tart dish on the table, other than cranberry sauce, to cut through that flavor.
This recipe is incredibly easy and simple. The only trick is getting the seeds out of the pomegranate, for which my mom taught me an effective technique when I was young. The pomegranate is sweet but a little tart, and this perfect little goat cheese (again, surprise, surprise) compliments the flavors beautifully.
- 3 large handfuls of spinach
- Half of a small round of Redwood Hill Farm, California Crottin goat cheese, sliced (I smell a cheese of the week!)
- Handful of pecans
- 2 tbs Pomegranate juice
- 2 tbs white balsamic vinegar
- 1 tbs olive oil
- 1 pomegranate (half for juice, half for seeds)
- Salt and pepper to taste
Slice the pomegranate in half. Squeeze half of the pomegranate over a large bowl (the juice will stain, so having enough surface area to catch unexpected sprays will be a good idea). Measure 2 tbs of juice into a large salad bowl. Add the 2 tbs of white balsamic and 1 tbs of olive oil. Add a few sprinkles of salt and pepper and taste. Depending on the ripeness of your pom, you may want to add a little more juice at this point. Use a whisk to mix the dressing together.
Place the other half of the pomegranate in a large bowl filled with water in the sink. As you break apart the pomegranate and run your fingers over the sections, the seeds will rise to the surface. Use a colander or your hands to lightly toss the seeds to remove excess water. Place seeds and pecans in whisked dressing and add spinach to bowl.
Toss the spinach thoroughly so that leaves are equally coated and seeds/pecans are well distributed. At this point, taste to make sure you are happy with the balance in your dressing and add salt and pepper as needed. Slice goat cheese round as if it were a pie and add pieces to salad, lightly toss, and serve.
If you want to make this salad a meal, add some roasted chicken. The possibilities are endless with spinach salads, but I’m excited to serve this one on Thanksgiving, and maybe the day after with some turkey!