Spinach Salad With Pepitas And Pomegranate

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 1 cup raw pepitas (pumpkin seeds)
• 1/4 cup freshly squeezed lime juice
• 1 large jicama, peeled
• 1 1/2 lbs baby spinach, washed
• 2 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1 cup crumbled feta cheese
• 1 cup pomegranate seeds

Recipe

• 1 in a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown.
• 2 remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. cook shaking often, until the pan is dry. set aside to cool.
• 3 slice the jicama into 1/8-inch slices, then julienne as thinly as possible. transfer to a very large salad bowl, along with the spinach.
• 4 whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad.
• 5 add the pepitas, feta and pomegranate seeds and toss well.
• 6 serve immediately.