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Spinach leaves are usually better\u00a0consumed cooked, as fresh spinach contains oxalic acid, which prevents the absorption of certain nutrients. Baby spinach, on the other hand, has very little oxalic acid and if you ever get to lay your hands on them, grab a bunch and make this beautiful salad!<\/p>\n
Time taken: 10 min
\nServes 2-3<\/p>\n
1 apple
\n2 cups baby spinach leaves
\n\u00bd pomegranate
\n\u00bc cup chopped almonds and walnuts
\n2 tbsp olive oil
\n1 tbsp lemon juice
\n1 tbsp honey
\nSalt and pepper<\/p>\n
Core the apple and slice it thinly. Deseed the pomegranate.<\/p>\n
Mix the lemon juice, honey and olive oil, whisk until it becomes a thick and homogeneous. Add salt and pepper to taste.<\/p>\n
Place the spinach leaves at the bottom of a bowl, and add the apples, pomegranate seeds and nuts. Pour the dressing on top and toss the salad.<\/p>\n
Serve immediate or after chilling for a while.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spinach leaves are usually better\u00a0consumed cooked, as fresh spinach contains oxalic acid, which prevents the absorption of certain nutrients. Baby spinach, on the other hand, has very little oxalic acid and if you ever get to lay your hands on them, grab a bunch and make this beautiful salad! Time taken: 10 min Serves 2-3 … Continue reading Baby spinach and Apple Salad<\/span>