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Spinach Salad


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Spinach Salad


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Spinach Salad

This spinach salad is a fresh and festive start to any meal. I love the combo of hearts of palm and pomegranate seeds for taste and texture. Not to mention it is perfect for the High Holiday season.


  • Prep Time : 5 min
  • Ready Time : 5 min


8 Servings


  • 1¼ lbs. fresh spinach - rinsed, dried and cut into bite-size pieces
  • 1 cup palm hearts (hearts of palm), sliced
  • 1 cup corn
  • 1 cup pomegranate seeds
  • 1/2 cup mild extra-virgin olive oil
  • 4 tablespoons white wine vinegar or lemon juice
  • 1/4 cup pomegranate juice
  • Salt and pepper to taste


1 In a large bowl, combine the spinach, palm hearts, corn and pomegranate seeds.
2 No more than an hour before serving, in a medium bowl, whisk together the olive oil, vinegar or lemon, pomegranate
juice, salt and pepper.
3 Cover, refrigerate, and toss with the salad right before serving.

Make Ahead:  Assemble all of the ingredients (except for the dressing) up to 24 hours before your party. No more than a couple of hours before, whisk together the dressing. Right before serving, dress and toss the salad.


As seen in Joy of Kosher with Jamie Geller Fall 2012 – Subscribe Now.


About Alessandra Rovati


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice




One Response to Spinach Salad

  1. avatar says: LaraDyan

    Delicious and simple!

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