Connect with H&H

Bonnie Stern's Spinach, Orange & Honey Salad

Aside from being tangy and delicious, this salad will add a burst of colour to your fall or holiday feast.

Yield: 
8 servings
Ingredients: 

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

Instructions: 

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).

Bonnie Stern Friday Night Dinners Rosh Hashanah

Author: 

Bonnie Stern

Photographer: 

Yvonne Duivenvoorden

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.

OK