Super Food Spinach Salad with Pomegranate-Glazed Walnuts

Spinach Salad & Walnuts

Looking for the perfect salad for pregnancy? Try this super food salad filled with folate and more than 5 grams of omega-3 fatty acids. Omega-3s are vital for baby’s visual, cognitive and nervous system development and are great for mom’s health too.


  • ¼ cup and 2 tablespoons of pomegranate juice
  • 1 teaspoon of sugar
  • Kosher salt
  • ½ cup of coarsely chopped walnuts
  • ¼ cup of thinly sliced red onion
  • One 5-ounce container of baby spinach
  • 4 ounces of white button mushrooms, trimmed and thinly sliced
  • ¾ cup of grape tomatoes, halved
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of extra virgin olive oil


  1. Combine ¼ cup of pomegranate juice with sugar and ¼ teaspoon salt in a small nonstick skillet.
  2. Bring to a simmer over medium-high heat and cook, stirring occasionally for approximately 5 minutes.
  3. Add walnuts and continue to cook, stirring until nuts are coated and dark and the liquid evaporates. Transfer to a baking sheet to cool.
  4. Once cool, break nuts apart using your hands.
  5. Meanwhile, soak the red onion in ice water for 10 minutes, drain, and pat dry.
  6. Place spinach in a bowl and top with onions, mushrooms, tomato and walnuts.
  7. In a bowl, whisk the remaining 2 tablespoons of juice with the vinegar, ¼ teaspoon each of salt and pepper and then whisk in the oil.
  8. Drizzle dressing over salad, toss and serve.
  9. Enjoy!

Recipe transcribed from: Food network