This flavorful spinach pomegranate salad is full of seasonal ingredients that are packed with antioxidants. Perfect recipe to any meal or special event.
This salad pairs perfectly with my grilled chicken kebabs and panko crusted salmon. It’s a fresh menu perfect for summer or winter parties.
This recipe was originally posted December 6, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.Â
Spinach Pomegranate Salad
This spinach pomegranate salad is just the right side dish to add to your holiday spread. With all the rich foods at the table during the holidays, it’s always nice to throw in something light.
This spinach salad is nutritious and loaded with crisp fuji apples, red onion, crunchy candied pecans, and pomegranate seeds. The creamy feta perfectly compliments the tartness of the salad as well. The balsamic vinaigrette plays a big role in providing the main flavor of this dish.
It’s an easy 5 ingredient dressing that can be whipped up in minutes. And you just can’t beat homemade dressing. Make sure to cut the apple right before serving so the slices don’t brown as quickly.
Ingredients for the salad
- ArugulaÂ
- Baby spinachÂ
- Fuji apple
- Red onion
- Pomegranate seedsÂ
- Feta cheeseÂ
- Candied pecansÂ
How To Make Balsamic Vinaigrette
This is my favorite homemade salad dressing recipe:
- 3/4 cup olive oil
- 1/2 cup balsamic vinegarÂ
- 2 tsp honey
- Salt & pepper to taste
How to make this spinach pomegranate Salad
I have the complete salad recipe in the printable recipe card further below. But here’s a general overview of what all goes into my salad.
- Mix the salad dressing ingredients together.Â
- Slice the red onion and apple.Â
- Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix. Eat fresh.Â
What Meat to Serve With Spinach Salad
Since this is such a light salad, I prefer to pair meat dishes with it. My favorite meat to serve with spinach salad is breaded chicken skewers. But you can also serve it with air fryer pork chops or Thanksgiving turkey. This will also pair well with a good cast iron ribeye steak as well.
How long will this salad keep?
Just like any fresh salad, it will taste best as soon as you make it. So you want to enjoy it right away. You can refrigerate any leftovers and enjoy them the next day, but the spinach won’t be as crisp.
Can I make it ahead of time?
The entire salad cannot be made in advance since the spinach will wilt. But you can save time by making the dressing ahead of time and measuring out the pomegranate seeds, feta cheese, pecans, and onion ahead of time.
Full Recipe Instructions
Spinach and Pomegranate Salad
Ingredients
- Ingredients for the salad:
- 5 oz arugula
- 8-10 oz baby spinach
- 1 1/2 fuji apple
- 1/2 red onion
- 2 cups pomegranate seeds
- 1/2 cup feta cheese
- 1/2 cup candied pecans
- Ingredients for the dressing:
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tsp honey
- Salt & pepper
Instructions
- Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
- Slice the red onion and apple.
- Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.
Notes
Nutrition
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Katherine Martie says
This is my favorite of the pomegranate salads – the best dressing!
Dina says
Hi Katherine 🙂 Awesome to hear this is your favorite pomegranate salad! Thank you so much for your kind feedback! 🙂
Carl Hink says
Delicious and easy. I added this salad to our repertoire of salad recipes. Make it yours by adjusting the salad ingredients.
Dina says
Hi Carl 🙂 Thank you for giving this salad recipe a try! I am very happy to hear you found this salad delicious and that you will add it to your go to recipes. Thank you so much for your feedback and support! 🙂