Handfuls of baby spinach get tossed with juicy pomegranate arils, dry-roasted walnuts, and thin ribbons of red onion for a salad that's as colorful as it is crunchy. Torn fresh mint adds a cooling brightness, while a whisked-together dressing of extra-virgin olive oil, lemon juice, raw honey, and Dijon mustard ties every bite together with a little tang and a golden hint of turmeric. Jammy, perfectly cooked eggs on top add richness and turn this from a side salad into something satisfying enough for lunch. It's built entirely on good olive oil, greens, nuts, and simple whole ingredients, which makes it a natural fit for a Mediterranean-style way of eating. Light but filling, and quick enough to pull together on a weeknight, this is a salad you'll want in regular rotation. Serve it right after tossing so the spinach stays crisp and the colors stay vibrant.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs into the boiling water and cook for 7 minutes for jammy, fully-set yolks with no runny center. Transfer immediately to a bowl of ice water and let stand for 5 minutes, then peel and halve lengthwise.
While the eggs cook, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric in a small bowl until smooth and emulsified. Season with salt and pepper to taste.
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