Pomegranate Spinach Salad

Currently, I’m in the final editing stages of my new book, Love by Design, the second book in The Meraki Series. Love is What You Bake of it – Book One revolved around Kally, a café owner with a big, loveable, but meddling family. Now it’s time for her sister, Mia, to find love and career fulfillment. 

As always, food plays its own role in the lives of Greek families and my stories. I’m happy to share with you a new recipe to be featured in the upcoming book.

Pomegranate Spinach Salad

Salad ingredients

6 ounces fresh baby spinach

½ cup pomegranate seeds

¼ cup pine nuts

4 ounces manouri cheese

Salad dressing

½ cup olive oil

½ cup sherry

1 tablespoon rice wine vinegar

2 teaspoons pomegranate balsamic glaze

2 teaspoons honey

A dash of salt & pepper

1 teaspoon dried tarragon

Preparation

To remove the seeds from the pomegranate easily slice it in half. Hold one half in the palm of your hand face down. With a heavy utensil, whack the pomegranate repeatedly until all the seeds fall out. Set aside.

With a fork, break apart the manouri cheese into small chunks and set aside. Manouri is a semi-soft, creamy cheese produced mainly in Northern Greece. You can find it in Greek and often Italian grocery stores, as well as specialty cheese shops. Ricotta salata, from Italy, is very similar and can easily be substituted.

Place spinach in a large bowl. Carefully drizzle just enough of the dressing to lightly coat the salad. Add the pomegranate seeds and pine nuts and toss. Top with the manouri cheese. Garnish with additional seeds for a burst of color.