Imagine a salad that transforms ordinary winter ingredients into a symphony of flavors and textures that will leave you craving more! This Simple Fregola Spinach Pomegranate Winter Salad is not just a dish, it's a culinary adventure that brings together the nutty crunch of toasted walnuts, the vibrant burst of pomegranate seeds, and the earthy richness of fresh spinach. Perfect for those looking to elevate their meal with a stunning, nutritious, and incredibly easy-to-prepare recipe that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup fregola
- 2 cups fresh spinach
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Fill a medium saucepan with water and bring to a rolling boil. Add a pinch of salt to the water.
- Pour the fregola into the boiling water and cook according to package instructions, typically 10-12 minutes, until the pasta is tender but still has a slight bite.
- While the fregola is cooking, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- Drain the cooked fregola in a colander and rinse briefly with cold water to stop the cooking process. Allow to cool for 2-3 minutes.
- In a large mixing bowl, combine the cooled fregola, fresh spinach leaves, pomegranate seeds, and toasted walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature, garnishing with extra pomegranate seeds if desired.
Tips
- Fregola Cooking Perfection: Always taste your fregola while cooking to achieve that ideal al dente texture. Overcooking can make it mushy and ruin the salad's appeal.
- Toasting Nuts Like a Chef: When toasting walnuts, keep them moving constantly in the pan and watch carefully. They can burn quickly, so remove from heat the moment they become fragrant and golden.
- Dressing Technique: Whisk your dressing thoroughly to ensure the olive oil and balsamic vinegar emulsify, creating a smooth, well-distributed flavor across the salad.
- Freshness Matters: Use the freshest spinach possible for the best texture and flavor. If possible, wash and dry the spinach just before preparing the salad.
- Serving Suggestion: For an extra touch of elegance, serve the salad in a white or neutral-colored dish to make the pomegranate seeds and green spinach pop visually.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
