In a small saute pan, saute thinly sliced onion in olive oil on low-med heat until soft. Then add fresh spinach to pan and cover until wilted. You can add a slice of deli meat to the skillet as well just to heat it up.
This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can't find arugula. substitute any salad green.
