Super Food Spinach Salad with Pomegranate-Glazed Walnuts

1. 1

   Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet.

2. 2

   Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes.

3. 3

   Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes.

4. 4

   Transfer to a baking sheet to cool.

5. 5

   When cool, break apart with your hands.

6. 6

   Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry.

7. 7

   Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts.

8. 8

   In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil.

9. 9

   Drizzle over the salad and toss just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.