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Strawberry, baby spinach, pomegranate and feta salad

3/12/2014

 
Strawberry, baby spinach, pomegranate and feta salad
This year's strawberry crop in the kitchen garden at The Blue House has been delicious, if not amazing! Some careful tending of the beds during the season, including a little weeding, plenty of water, a thick layer of mulch and a weekly slurp of seaweed solution have seen a massive boost in our yield. 

We're growing a few different varieties: Lauren, Temptation early season, Red Gauntlet, Fresca and Roman, with the best plants coming from a seller at the local Capital Region Farmers Market. Peter loves picking them and returns to the kitchen with a full belly...  and one of those six-cup plastic ricotta baskets filled to the brim.

Strawberries and cream is his absolute favourite dessert, so the fruit is being put to good use there, but with such an abundance I'm also using them in salads and other dishes. A suitable salad that caught my eye recently was this divine-looking one created by my lovely friend and fellow cook, Liz - That Skinny Chick can bake. I've adapted Liz's version slightly, with a few minor adjustments, the key being that I've excluded the (minute) quantity of sliced raw red onion. I don't mind a little bit of Spanish onion, but it's not at all my Peter's favourite so I tend to leave it out.

That said, if you happen to follow me on Twitter, you'll have seen my recent protestations about a 'garden salad' purchased from an al fresco eatery. I spent ten minutes or more picking out the (excessive amount) of raw Spanish onion from amongst the rocket leaves. Seriously, if you cup your two hands together loosely, you'll be able to imagine the quantity of thickly sliced onion that was in this salad. Actually, it should have been called 'Onion salad with a few rocket leaves and a shaving of cucumber'! As one fellow cook said to me, 'It's a cheap and lazy filler'. True. And, yes, I did diplomatically provide feedback to the establishment, as you do.

To give this salad just a little more crunch, I've added some shredded iceberg lettuce. Yep, I know all the news that iceberg is a has-been, but honestly it's so crisp and delicious, why would you leave it off your summer shopping list? With its vibrant colours of red and green, this salad will sit perfectly on a festive table, but is delicious enough to enjoy any time of the year. Just use the freshest ingredients possible.

STRAWBERRY, BABY SPINACH, POMEGRANATE AND FETA SALAD
250g strawberries
120g baby spinach
1 cup iceberg lettuce leaves, shredded
1/2 cup pomegranate seeds or arils
1/4 cup walnuts+
1/2 cup feta*
salt and pepper, to taste

Wash the strawberries, gently pat them dry with paper towelling and then remove the stems. If the strawberries are large, slice them in half lengthways. Wash the baby spinach leaves and 'spin' them dry in a salad spinner or a clean tea towel. Wash the iceberg lettuce leaves and slice them into shreds.

Combine the baby spinach leaves with the shredded lettuce leaves in your serving bowl or platter. Decorate with the strawberries, followed by the pomegranate seeds, the walnuts and the feta. Season with a little salt and freshly ground pepper. Dress with your choice of vinaigrette just before serving. Serves 4. 

* For this salad I used a Persian feta which has been marinated in a blend of extra virgin olive oil, canola oil, bay leaves, thyme, peppercorns and garlic. I sprinkled some of the blended, flavoured oil over the salad just before serving, together with some delicately flavoured pear vinegar.

+ Use lightly roasted or candied walnuts, whichever you prefer. If you'd like to candy the walnuts, use the process below. I buy my walnuts from the local farmers market, thus ensuring the quality and freshness.

SALAD DRESSING
For a simple vinaigrette or dressing, combine your choice of Balsamic or fruit vinegar, or even fresh lemon juice, with some extra virgin olive oil and, perhaps, a little mustard if you wish. The ratio of oil to vinegar or acid is roughly 3:1, but you may need to adjust depending on the flavours. 

CANDIED WALNUTS 
2/3 cup walnuts
1 tablespoon unsalted butter
1 tablespoon maple syrup
1 scant tablespoon coconut palm sugar 

Preheat oven to 180 degrees C. Combine the butter and maple syrup in a small saucepan and heat until the butter has melted. Stir to combine. Toss in the walnuts and fold them through, ensuring that all are coated with the melted butter and maple syrup mixture.

Line a cookie tray with baking paper. Using a slotted spoon, remove the pecans from the melted butter mixture (taking care to drain off any excess liquid) and arrange them on the tray, allowing space in between. Sprinkle with the coconut palm sugar on both sides of the nuts. Now, pop the tray into the oven. Roast for up to 10 minutes or so, keeping a watchful eye so that they don't burn. You can turn them over during the cooking time. Allow to cool and store in an airtight container until ready to use. Great as a snack or as a topping for salads. 
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Home-grown strawberries from the Good Things kitchen garden
Pomegranate
Strawberry, baby spinach, pomegranate and feta salad

Tell me dear readers, do you grow strawberries in your garden? And do you like using them in salads? Thank you for taking the time to pop in and share your thoughts. I love hearing from you all.
Amanda @lambsearshoney link
4/12/2014 11:11:33 am

We are having another go at cultivating Strawberries this year. Our last effort was devoured by lizards (who knew?) so we are keeping an eagle eye on this lot, although a few of the plants seem to be suffering from a worrying wilt problem. This salad looks very refreshing.

Julia | JuliasAlbum.com link
4/12/2014 02:58:13 pm

I love pomegranates and wish they were in season all year long! They look perfect in this salad!

Adri link
4/12/2014 04:30:08 pm

I love pomegranates. I remember when we were kids our mom would buy them for us, but we always had to go out into the backyard to eat them because we made such a mess! This salad is glorious.

Marian@Apricot Tart link
4/12/2014 05:03:23 pm

What amazing stawberries! Your salad looks, and I'll wager, tastes divine!

Nagi@RecipeTinEats link
4/12/2014 06:15:10 pm

Liz!! I just got back from Harris Farms with 4 pun nets of strawberries and was thinking I should make a SALAD with at least one of them! It is like you read my mind...those candied walnuts are FAB. Way to take a salad from boring to "can't get enough"!!!

kellie@foodtoglow link
5/12/2014 03:19:01 am

Mmm this is one of my favourite summer salads, but I must admit to not doing anything special to the nuts - just pan toasted! I am looking forward to seeing pictures of your strawberry crop - sounds fantastic!

Mary Frances link
5/12/2014 03:39:59 am

With all the heavy holiday treats that are starting to circulate this time of year, this salad is a breath of fresh air!

Hotly Spiced link
5/12/2014 07:43:17 am

I keep seeing your strawberries on instagram and FB and they just look amazing. How wonderful to have such a bountiful harvest and I know they would taste so much better than the ones I'm buying in the shops. I do love your salad! Ice berg and spinach are lovely together and candied walnuts are a favourite too xx

Maureen Shaw link
5/12/2014 10:38:38 am

Candied walnuts? Why didn't I think of that. I love this salad.

Eha
5/12/2014 10:41:31 am

Love the look of this, can taste it already on my palate and shall copy the moment I get near strawberries. Lost my plants last year and had no time to replant: another 'item' on the 2015 list!! But have just come in with a container of baby tomatoes: oh my, have 23 pots and have started quite a harvest it seems :) !! Yum multiplied!! [Hope the thunderstorms of the past 8-9 days have not been too bad in Canberra: we have been 'off air' for days - seem to be getting direct strikes into our phone exchanges! . . .

John link
5/12/2014 10:44:50 am

I love strawberries in salads! They're particularly nice when you roast them. This looks awesome -- makes me impatient for the start of our strawberry season (months from now, although Florida strawberries will start appearing after Christmas). Really nice -- thanks.

Liz link
5/12/2014 11:27:59 am

Oh, you've made me long for strawberry season to return! So glad my salad was an inspiration for you...it's gorgeous!

InTolerant Chef link
5/12/2014 12:46:27 pm

My strawberries have been going nuts too Liz! Homegrown are definitely best, so thanks for giving me such a yummy way to use them up :)

Lorraine @ Not Quite Nigella link
6/12/2014 09:03:04 am

What a pretty salad. The red is very fetching in contrast to the rest of the colours :)

Kyrstie @ A Fresh Legacy link
6/12/2014 09:54:29 am

What a beautiful salad! I love the sound of those candied walnuts.

Mandy link
6/12/2014 06:18:15 pm

What an incredible salad - what my Pete would call a taste explosion.
Have a super day Lizzy.
:-) Mandy xo

Amanda @ Gourmanda link
6/12/2014 08:34:22 pm

Oh I hate it when places overload their salads with raw onion! It leaves the most lingering aftertaste, and really spoils the whole meal.

e / dig in hobart link
7/12/2014 08:32:12 am

I am growing strawberries for the first time this year. they are very slow - I only get one every couple of days from my four plants! I was interested to read the names of your varieties; they are not at all what I have down here in tas.

Red Nomad OZ link
7/12/2014 03:32:10 pm

I must confess when I first saw the header listing the ingredients, it didn't sound that appealing (to my undeveloped palate). But the photo makes it look AMAZING - especially all that wonderful RED :) I bet if you called it 'Red, Green and White Salad' it'd win a whole heap more fans!!

Laura (Tutti Dolci) link
7/12/2014 05:29:52 pm

Salads with fruit, cheese, and nuts are my favorite, especially at the holidays. This is beautiful!

Beck link
7/12/2014 10:56:20 pm

Lovely summer salad Liz, and how fabulous to be able to make it with your own strawberries!

Sara | Belly Rumbles link
8/12/2014 02:22:06 pm

I do love onion in salad, but not that amount! Love your salad Lizzy, so fresh and summery.

Rosa link
8/12/2014 11:50:49 pm

A delightful salad and tasty combination! Fresh, scrumptious and irresistible.

Cheers,

Rosa

Anna @ shenANNAgans link
10/12/2014 02:44:12 pm

Can I come live with you Liz? The food coming out of your garden and kitchen is amazing. I dont grow strawberries in my garden, I might attempt them tho, they really are a versatile fruit huh. :)

merrynsmenu link
10/12/2014 04:44:30 pm

What a brilliant salad. So pretty and with gorgeously fresh flavours, I love your recipe :D

Eileen @ The Food Avenue link
10/12/2014 08:28:18 pm

What a beautiful salad, Liz! Yum!! :)


Comments are closed.

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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