The nutty flavor of fregola sarda pairs beautifully with the tart-sweet bursts from the pomegranate arils in this Spinach Pomegranate Salad Recipe. Fresh, flavorful and so easy to make.
Bring a large pot of lightly salted water to a rolling boil.
Add the fregola.
Stir, reduce the heat and simmer according to package cooking time. The texture we are looking for is al dente, just like any other pasta.
Drain the pasta and transfer to a bowl.
Add 1 tablespoon of olive oil to keep the fregola from drying out.
When the fregola has cooled to room temperature, add the parsley, spinach, and toasted walnuts. Combine gently together.
In a separate bowl, whisk together the olive oil, vinegar, honey, dry mustard and salt and pepper to make the salad dressing.
Drizzle vinaigrette over salad.
Gently combine the pomegranate arils.
Taste for seasonings and serve.
Notes
The addition of toasted walnuts not only adds great texture but also compliments the nuttiness of the fregola.
If using young and tender spinach leaves, there is no need to chop them.
Serve this salad at room temperature.
Do not overcook the pasta. Taste test the pasta a few minutes before the recommended time.
Can I make this salad ahead of time? Unfortunately, the spinach wilts if it sits in the balsamic vinaigrette for an extended period of time. That being said, you can prepare the individual components like the pomegranate seeds and the fregola, as well as the dressing and refrigerate individually for up to 24 hours in advance. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *inspired by Diane Henry