Ingredients:

  • 6 cups baby spinach or a spring mix blend
  • 1 large Honeycrisp apple, thinly sliced
  • 1 medium Bosc pear, thinly sliced
  • 1 tsp lemon juice or pomegranate juice
  • 1/2 cup pomegranate arils
  • 1/4 cup red onion, thinly shaved
  • 1/2 cup crumbled goat cheese
  • 1/2 cup raw walnuts
  • 1 tbsp maple syrup
  • 1 pinch sea salt
  • 3 tbsp pomegranate molasses
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until golden-brown. Drizzle in 1 tbsp maple syrup and a pinch of salt, stirring for 30 seconds until glazed. Remove from heat immediately.
  2. Slice the apple and pear into thin wedges. Toss them in a small bowl with a squeeze of lemon juice or a teaspoon of the pomegranate juice to prevent browning. Shave the red onion as thinly as possible.
  3. Combine pomegranate molasses, apple cider vinegar, 1 tbsp maple syrup, Dijon mustard, olive oil, salt, and pepper in a Mason jar. Shake vigorously for 30 seconds until emulsified.
  4. In a large bowl, combine the spinach, sliced fruits, pomegranate arils, and red onion. Drizzle half the dressing and toss gently. Top with glazed nuts and crumbled cheese, then drizzle the remaining dressing over the top.