A light salad, served between warm and cold, where fresh spinach lightly sautéed in olive oil meets walnuts and pomegranate molasses. The sautéing process reduces the spinach's volume and intensifies its flavor, making it a filling option prepared in a short time.
Heat part of the olive oil in a pan, add the spinach, and sauté briefly until the leaves just wilt.
Transfer the sautéed spinach to a large bowl and let it cool for a few minutes, then add the red onion and walnuts.
Add the remaining olive oil, pomegranate molasses and salt and mix gently; serve warm or cold. Note: If the spinach sits too long it will release water and make the salad watery.
Important: Don't overcook the spinach; the leaves wilt and lose a lot of volume within a few minutes, and if left too long it releases water and turns to mush. Contains walnuts; those with nut allergies should be careful.
Don't overcrowd the pan while sautéing the spinach; if you sauté it in two batches, the leaves cook properly instead of steaming and turning soggy.
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