Recipe: Spinach salad with olives, pomegranate seeds and pine nuts

Spinach salad with olives, pomegranate seeds and pine nuts.
(Bob Chamberlin / Los Angeles Times)

Total time:

40 minutes

Servings: 4

1/2 small red onion

8 to 12 black olives, such as oil-cured, dry-cured or Kalamata, pitted

3 tablespoons pine nuts

1 (9-ounce) bag of cleaned small spinach leaves (about 6 packed cups)

3 Persian cucumbers, halved and thinly sliced (about 2 cups)

3 tablespoons chopped fresh mint

1/4 cup fruity extra virgin olive oil

1 tablespoon plus 2 teaspoons red or white wine vinegar, or to taste

Salt and freshly ground pepper

4 tablespoons pomegranate arils (from about ½ pomegranate), divided

4 tablespoons golden raisins, divided

1. Cut the onion half in two from top to bottom and thinly slice crosswise, then separate the quarter-slices into slivers. You should have about one-half cup slivers.


2. Cut half of the olives in two; quarter the remaining olives.

3. Toast the pine nuts in a small dry skillet over medium-low heat, tossing or stirring them often, until they are very lightly browned, about 2 minutes.

4. In a large bowl, combine the spinach, onion, cucumber slices and mint. Add the olive oil, vinegar, salt and pepper and toss. Add 2 tablespoons pomegranate arils, 2 tablespoons raisins and the quartered olives. Taste and adjust the seasoning. Add more vinegar if desired.

5. Spoon the salad onto a platter or into a shallow serving bowl. Garnish with the remaining olives, raisins and pomegranate arils, along with the pine nuts.

Each serving: 259 calories; 4 grams protein; 17 grams carbohydrates; 3 grams fiber; 21 grams fat; 3 grams saturated fat; 0 cholesterol; 10 grams sugar; 210 mg sodium.