Aside from being tangy and delicious, this salad will add a burst of colour to your fall or holiday feast.
2 tbsp pomegranate molasses, available at Middle Eastern stores, specialty markets and gourmet shops
1 tbsp honey
3 tbsp orange juice
1/2 tsp kosher salt
1/4 cup extra virgin olive oil
1 lb. baby spinach (about 12 cups)
2 large oranges, peeled and separated in segments
1 ripe avocado
1 cup pomegranate seeds, optional
Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.
Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.
Makes 8 to 10 servings
Reprinted with permission from Bonnie Stern's Friday Night Dinners (2008 Random House Canada).