Originally, Michelle intended to serve the Chicken Paprikash with a side salad of Spinach with Pomegranate and Candied Pecans. However, Stella could not find pomegranate during the groceries shopping since it’s not in season. We made the salad without the pomegranate. The ruby red color of pomegranate is to tie with the Valentine’s Day color scheme.
Here is some nutrition facts of pomegranate which Michelle found out:
- it has been used as a traditional remedy for thousands of years
- good source of Vitamin B5
- when consume with the seeds, it is a high fiber source of food
- some studies have shown that pomegranate juice may reduce LDL cholesterol, the bad cholesterol
Ingredients
- 2 bunches spinach, washed and stems removed or 1 small package of baby spinach
- 1/2 cup pomegranate seeds from 1 pomegranate (which we omitted)
- 1/2 cup chopped pecans
- thinly sliced apple or feta cheese (optional)
- 1 tablespoon honey
- 3 tablespoons red wine vinegar (original recipe asked for Balsamic vinegar but we do not any in the pantry)
- 1/2 shallot, finely minced
- pinch of salt
- pinch of ground black pepper
- 1/2 cup olive oil
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 cup pecans, rough chopped or halves
- optional salt and pepper to taste
Please note that the icing sugar should not be in the picture. Missing from the picture are most of the dressing ingredients.
Source: the vinaigrette is adapted from Rebar Modern Food Cookbook
Instructions
 To make the candied pecans, melt butter and brown sugar over medium high heat in a small frying pan.
Cook for about a minute or two. Add pecans and cook for 2 more minutes, stirring frequently. Remove to lined baking sheet and refrigerate until ready to use. |
 In a measuring cup, combine all the ingredients for the dressing and whisk to mix well. |
 When ready to serve, mix spinach, candied pecans and pomegranate and dress salad with dressing as needed.
Toss to mix well. |