Pomegranate, Spinach, and Walnut Salad

MAKES 2–4 SERVINGS

Pantry Essentials: NUTS, NATURAL SWEETENER

Pomegranates can be an intimidating fruit. What are those little alien seeds? How do you get them out? No, seriously. How do you get them out? I was intimidated the first time I bought one, too. But it turns out it’s really not that hard to remove the seeds—you just need a little patience and a method that actually works.

If you’ve already got your method nailed, by all means, get started on this recipe. But if you need help, it’s homework time! Hop online and watch a few videos on how to get the seeds out of a pomegranate. You’ll find a few techniques that are pretty consistent (personally, I’m a fan of the submerging-in-water technique). See which one you think looks most doable and try it.

Yes, the pomegranate seeds and vinegar add the perfect amount of sweet and tart to this salad. But what I really love about it is how easy it is to make. Since everything goes into one big bowl, there’s very little cleanup . . . and that always makes a dish a winner to me.

1 cup pomegranate seeds

1 tablespoon chopped fresh mint

1 tablespoon fresh lime juice, or to taste

2 teaspoons real maple syrup, or to taste

2 teaspoons apple cider vinegar

Pinch of sea salt

5 cups spinach, chopped

¾ cup walnuts, toasted

In a large bowl, combine the pomegranate, mint, lime juice, maple, vinegar, and salt; let sit for about 10 minutes. Add the spinach and walnuts, and toss everything together. Using your hands works best here. Add more salt, lime juice, or sweetener if needed.