Recipe

September 10, 2009

Bonnie Stern’s Spinach, Orange & Honey Salad

Recipe:

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Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.

Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.

Makes 8 to 10 servings

Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).

Bonnie Stern Friday Night Dinners Rosh Hashanah

Ingredients

2 tbsp pomegranate molasses, available at Middle Eastern stores, specialty markets and gourmet shops
1 tbsp honey
3 tbsp orange juice
1/2 tsp kosher salt
1/4 cup extra virgin olive oil
1 lb. baby spinach (about 12 cups)
2 large oranges, peeled and separated in segments
1 ripe avocado
1 cup pomegranate seeds, optional

Directions

Yield:

Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.

Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.

Makes 8 to 10 servings

Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).

Bonnie Stern Friday Night Dinners Rosh Hashanah

Photographer:

Yvonne Duivenvoorden

Tags: autumn Bonnie Stern fall Friday Night Dinners Fruit Oranges Pomegranate Recipe Rosh Hashanah Salad Thanksgiving

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