Serves 2
POMEGRANATE SEEDS look like little red jewels and give a slightly sweet but tangy contrast to bitter spinach in this colorful salad. Combined with the sweetness of pear, the result is delicious. Those tiny jewels aren’t just tasty and pretty, they are also loaded with vitamin C and good for hydrating skin. In fact, you may want to save a few to apply directly to your skin! Compared to green tea, pomegranate seeds are even better for hydration and glow. Go ahead, rub your salad on your face. Consider it one of nature’s little gifts.
1 ripe pear (Asian pears work great)
1 pomegranate
3½ cups fresh spinach
JW Olive Oil and Lemon Dressing (here)
Himalayan salt
Freshly ground black pepper
Cut the pear into slices, and place the slices in a large bowl.
Score the pomegranate with a sharp knife from one end to the other in about 4 lines, like longitude lines on a globe. Then, score around the middle, where the equator would be. Fill a bowl with water and hold the pomegranate under the water. Pull it in half along the equator line, then turn each half inside out under the water, pulling the seeds from the pith with your fingers. Try not to break the seeds, so they retain their juice. The seeds will sink to the bottom and the pith and any old seeds will float. When you’ve removed all the seeds, pour off the water and pith and drain the seeds. You should have about ½ cup.
Add the seeds and spinach to the pears and drizzle JW Olive Oil and Lemon Dressing over the top. Toss everything together, season with salt and pepper to taste, and serve immediately.