Fresh spinach is quickly sautéed in olive oil and combined with walnuts and pomegranate molasses. Served warm or chilled, this light salad is filling and quick to prepare. Sautéing reduces the spinach’s volume and concentrates its flavor.
Heat some of the olive oil in a skillet, add the spinach, and sauté briefly until the leaves are just wilted.
Transfer the sautéed spinach to a large bowl and let it cool for a few minutes. Add the red onion and walnuts.
Add the remaining olive oil, pomegranate molasses, and salt; toss gently. Serve warm or chilled. Note: If the salad sits too long, the spinach will release water and make it watery.
Important: Do not overcook the spinach. The leaves wilt and shrink considerably after only a few minutes; cooked too long, they release their water and turn mushy. Contains walnuts; use caution when serving anyone with a nut allergy. The ingredient list indicates tree nuts. Check packaged product labels for other allergens.
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