Super-healthy spinach salad with walnuts in a pomegranate glaze

Ingredients:

• 150 g spinach
• 120g mushrooms, trimmed and thinly sliced, about 1 cup
• 3/4 cup grape tomatoes, halved
• 1/4 cup and 2 tablespoons pomegranate juice
• 1 teaspoon of sugar
• 0.5 cup coarsely chopped walnuts
• 1/4 cup thinly sliced ​​red onion
• 1 tbsp red wine vinegar
• 1 tbsp. l. olive oil

Preparation:

1. In a small nonstick skillet, combine 1/4 cup pomegranate juice, sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat and cook, stirring occasionally, until the mixture has reduced slightly, about 5 minutes. Add the walnuts and continue cooking, stirring, until the walnuts are coated and darkened in the sauce and all the liquid in the skillet has evaporated, about 5 more minutes. Transfer to a baking sheet and let cool. Once cool, separate the walnuts with your hands.
2. Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the spinach in a serving bowl and top with the onions, mushrooms, tomatoes, and walnuts. In a separate bowl, combine the remaining 2 tablespoons of juice with the vinegar, add 1/4 teaspoon each of salt and pepper, and then stir in the oil. Just before serving, drizzle the dressing over the salad and toss to combine.