Spinach Salad with Cashews and Pomegranate Seeds

Green, healthy and super delicious the spinach salad with crunchy cashews and fruity pomegranate seeds is not only quick to prepare, but also convinces with its diverse ingredients.

Cashews strengthen the bones and are low in fat compared to other nuts. The pomegranate seeds not only give the green salad a visual update, but also contain antioxidants that have a cell-rejuvenating effect and are supposed to strengthen the immune system. And we have known since childhood that spinach is healthy. The green leaves provide vitamin A and iron, have a dehydrating effect and have a very low calorie density.

Ingredients for 2 people:

• 300 g young spinach leaf (baby spinach)
• 1 cucumber
• 80 g cashews
• 4 tomatoes
• 1 pomegranate
• 1 tbsp sesame seeds
• ½ red onion

Dressing:

• 3 tbsp olive oil
• 2 teaspoons of balsamic vinegar
• 1 teaspoon honey / agave syrup
• 1 tbsp pomegranate juice
• Pinch of salt and pepper

Topping (optional):

• avocado
• Eggs
• Sheep cheese

Preparation:

• Wash the spinach leaves thoroughly, drain and transfer to a large bowl.
• Peel the onions and cut them into rings. Quarter tomatoes and slice cucumber. Add the cut ingredients to the spinach.
• Halve the pomegranate. Put one half aside for the dressing. Remove the seeds from the other half and add to the salad.
• For the dressing, juice the other half of the pomegranate and mix with olive oil, balsamic vinegar and honey. Season with salt and pepper and mix with the salad.
• Sprinkle the sesame and cashews (optionally with other toppings) over the finished salad and serve.