why make this recipe
Spinach Pomegranate Salad is not just a feast for the eyes, it’s also a treat for your taste buds and a boost for your health. The combination of fresh greens, sweet apples, crunchy pecans, and bright pomegranate seeds creates a salad that is both nutritious and satisfying. This salad is as versatile as it is delicious and can be served on its own or as a side dish for any meal, making it perfect for gatherings and everyday dining alike.
how to make Spinach Pomegranate Salad
Ingredients:
- 5 oz Arugula (Adds peppery notes; substitute baby spinach for a milder flavor.)
- 8-10 oz Baby Spinach (The main green; ensure leaves are fresh.)
- 1.5 whole Fuji Apple (Provides sweetness; Honeycrisp is a good substitute.)
- 0.5 cup Candied Pecans (Introduces crunch and sweetness; toasted walnuts can be used.)
- 2 cups Pomegranate Seeds (Brightens the salad; fresh berries are also good.)
- 0.5 whole Red Onion (Add sharpness; soaking in water reduces bite.)
- 0.5 cup Feta Cheese (Adds creamy, salty richness; goat cheese can provide a softer texture.)
- 0.75 cup Olive Oil (Base fat for vinaigrette; avocado oil is a milder substitute.)
- 0.5 cup Balsamic Vinegar (Provides acidity; red wine vinegar offers a sharper flavor.)
- 2 tsp Honey (Sweetens vinaigrette; maple syrup is an alternative.)
- Salt & Pepper (Enhances flavor; adjust to taste.)
Directions:
- Rinse the baby spinach and arugula under cold water and dry them with a salad spinner or a clean kitchen towel.
- Thinly slice the Fuji apples and soak the red onion in water for about 10 minutes to reduce its sharpness. Drain and set aside.
- In a large salad bowl, combine the fresh greens, apple slices, pomegranate seeds, and soaked red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Add the candied pecans and feta cheese on top.
how to serve Spinach Pomegranate Salad
Serve this salad immediately after tossing, so the greens remain crisp and fresh. It’s perfect on its own or as a vibrant side dish for grilled meats or pasta. You can also serve it family-style in a large bowl or on individual plates for a more elegant presentation.
how to store Spinach Pomegranate Salad
If you have leftovers, store them in an airtight container in the fridge. However, it’s best to keep the dressing separate until you are ready to eat. The salad is best enjoyed within a day or two to maintain the texture of the greens and the crunch of the pecans.
tips to make Spinach Pomegranate Salad
- Use fresh ingredients for the best flavor and texture. Check for crisp greens and bright, shiny pomegranate seeds.
- To save time, prepare the vinaigrette in advance and store it in the refrigerator.
- Feel free to customize the salad by adding other ingredients like avocado, grilled chicken, or other nuts.
variation
Try adding roasted sweet potatoes for a warm twist, or sprinkle in some sunflower seeds for extra crunch. You can also swap the feta cheese for blue cheese for a stronger flavor.
FAQs
Can I make the salad ahead of time?
Yes, you can prepare the ingredients ahead but avoid dressing the salad until just before serving to keep it fresh.
Is this salad suitable for vegans?
You can make it vegan by omitting the feta cheese or substituting it with a vegan alternative.
What other nuts can I use?
Besides pecans, walnuts or almonds would work great for added crunch and flavor.
Spinach Pomegranate Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and nutritious salad featuring fresh greens, apples, crunchy pecans, and pomegranate seeds.
Ingredients
- 5 oz Arugula
- 8-10 oz Baby Spinach
- 1.5 whole Fuji Apple
- 0.5 cup Candied Pecans
- 2 cups Pomegranate Seeds
- 0.5 whole Red Onion
- 0.5 cup Feta Cheese
- 0.75 cup Olive Oil
- 0.5 cup Balsamic Vinegar
- 2 tsp Honey
- Salt & Pepper to taste
Instructions
- Rinse the baby spinach and arugula under cold water and dry them with a salad spinner or a clean kitchen towel.
- Thinly slice the Fuji apples and soak the red onion in water for about 10 minutes to reduce its sharpness. Drain and set aside.
- In a large salad bowl, combine the fresh greens, apple slices, pomegranate seeds, and soaked red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Add the candied pecans and feta cheese on top.
Notes
For best flavor, use fresh ingredients. Dress the salad just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American