1 Trim tough stems from spinach, then rinse well and drain. Coarsely chop almonds.
2 Peel onions and garlic and slice or chop coarsely.
3 Toast almonds in a dry skillet, then remove and let cool.
4 Heat olive oil in same skillet. Sauté onions and garlic until translucent.
5 Add spinach, generously season with salt and pepper and sauté briefly.
6 Add 2 tablespoons water to skillet, cover and cook for 1 minute. Remove spinach from skillet.
7 Cut pomegranate into wedges, then hold each piece over a bowl and scrape out the seeds. Combine spinach and almonds with pomegranate seeds.
8 Season yogurt with salt and pepper. Rinse lemon in hot water, wipe dry and cut in half. Squeeze juice from one half and mix with the yogurt.
9 Pour yogurt sauce over the spinach salad. Cut remaining lemon half into small wedges for a garnish. Serve salad while still warm.