Spinach Pomegranate Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (10 ounce) bag baby spinach leaves, rinsed and drained
• 1/4 red onion, sliced very thin
• 1/2 cup walnut pieces
• 1/2 cup crumbled feta
• 1/4 cup alfalfa sprouts (optional)
• 1 pomegranate, peeled and seeds separated
• 4 tablespoons balsamic vinaigrette

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the baby spinach, drain it well, and pat or spin it dry, then put it in a large salad bowl.

2. Slice the red onion very thin and separate the rings, then add them to the spinach.

3. Toast the walnut pieces in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant, then let them cool.

4. Cut the pomegranate in half, hold it over a bowl, and tap out the seeds, removing any bits of white membrane.

5. Add the toasted walnuts, pomegranate seeds, and crumbled feta to the bowl with the spinach and onion.

6. If using, add the alfalfa sprouts; they are optional.

7. Drizzle the balsamic vinaigrette over the salad just before serving and toss gently to coat everything evenly.