This spinach pomegranate salad has become my go to side dish every time pomegranates show up at the grocery store.
It’s got that perfect mix of crunchy pecans, tangy feta, and those little jewel like pomegranate arils that pop with every bite.
I first made this for a holiday dinner when I needed something bright and fresh to balance out all the heavier dishes on the table.
It disappeared faster than the mashed potatoes, and now it’s requested at pretty much every family gathering we host.
The best part is how little effort it takes. There’s no cooking involved beyond toasting a few nuts, and you can have the whole bowl ready in about fifteen minutes flat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love easy, colorful salads, you’ll also want to check out my Cranberry Spinach Salad Recipe, which uses a similar base of tender spinach leaves.
Why You’ll Love This Spinach Pomegranate Salad
This salad hits every note you want from a good side dish. It’s crunchy, a little sweet, a little tangy, and it looks absolutely stunning on the table.
You don’t need any fancy cooking skills to pull it together either. It’s really just a matter of layering fresh ingredients and drizzling on a simple homemade dressing.
It also happens to be naturally gluten free, and it’s easy to make vegetarian or fully plant based with a couple of small swaps.
Best of all, it comes together in one bowl with minimal cleanup, which is always a win on a busy weeknight or a hectic holiday cooking day.
- Ready in just 15 minutes with zero cooking required
- Beautiful red, green, and white color palette that looks like a centerpiece
- Naturally gluten free and easy to adapt for vegan diets
- Great make ahead option for holidays and potlucks
- Packed with fiber, antioxidants, and healthy fats
Another favorite: Spinach Gorgonzola Salad Recipe, if you want a bolder, sharper cheese flavor in your greens.
Ingredients
You only need a handful of ingredients for this salad, and most of them can be found in any regular grocery store during the fall and winter months when pomegranates are in season.
- 5 ounces baby spinach, washed and dried
- 1 cup pomegranate arils (seeds), from about 1 large pomegranate
- 1/2 cup crumbled feta cheese
- 1/2 cup candied pecans, roughly chopped
- 1/4 cup red onion, very thinly sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
This salad pairs beautifully with fruit forward dishes too, like my Pomegranate Mandarin Salad with Avocado and Feta if you want to double up on seasonal produce for a bigger spread.
Kitchen Equipment Needed
You really don’t need any special equipment for this recipe, which is part of what makes it such a stress free dish to throw together on a busy day.
- Large mixing bowl
- Small mixing bowl or mason jar for the dressing
- Sharp knife for cutting the pomegranate and slicing the onion
- Cutting board
- Salad spinner, if your spinach needs a good rinse and dry
- Whisk or fork for mixing the vinaigrette
Read Also: Kale Citrus Salad Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this salad at home.
They aren’t required, but they genuinely make the process easier and the final result even better.
1. Pre-Packaged Pomegranate Arils
Deseeding a whole pomegranate can be messy, and if you’re short on time, pre-packaged arils are a total lifesaver.
They’re just as fresh and juicy, and they save you a solid ten minutes of prep and cleanup.
2. Aged Balsamic Vinegar
A good quality aged balsamic vinegar makes a noticeable difference in the dressing.
It has a thicker, slightly sweeter profile that coats the spinach leaves nicely without watering down the flavor.
3. French Feta Cheese
French feta tends to be creamier and less salty than some other varieties, which balances out the tartness of the pomegranate really well.
I always keep a block in the fridge during pomegranate season.
4. Large Wooden Salad Bowl
A wide, shallow wooden bowl makes it so much easier to toss the salad evenly without crushing the pomegranate arils.
It also just looks gorgeous on a holiday table.
You might also enjoy: Strawberry Pecan Salad Recipe
Step-by-Step Instructions: How to Make Spinach Pomegranate Salad
1. Prep the Spinach
- Rinse the baby spinach under cool water, even if the bag says pre-washed, just to be safe.
- Use a salad spinner or pat the leaves dry with a clean kitchen towel or paper towels.
- Damp spinach will water down your dressing, so make sure the leaves are as dry as possible before moving on.
- Place the dried spinach into a large mixing bowl or onto a serving platter.
2. Prepare the Pomegranate Arils
- If you’re starting with a whole pomegranate, cut it in half around the equator.
- Hold each half cut side down over a large bowl of water and firmly tap the back with a wooden spoon, letting the arils fall into the water.
- The white membrane will float to the top while the arils sink to the bottom, making them easy to separate.
- Drain the arils in a colander and pat them dry with a paper towel before setting them aside.
- If using pre-packaged arils, simply drain any excess liquid and measure out 1 cup.
3. Slice the Red Onion
- Peel the red onion and slice it in half from root to tip.
- Lay each half flat side down and slice into very thin half moons using a sharp knife.
- For a milder flavor, soak the sliced onion in a bowl of cold water for 10 minutes, then drain well before using.
4. Make the Balsamic Vinaigrette
- In a small bowl or mason jar, combine the balsamic vinegar, extra virgin olive oil, honey, and Dijon mustard.
- Add a pinch of salt and a few cracks of black pepper.
- Whisk vigorously, or seal the jar and shake well, until the dressing looks smooth and slightly thickened.
- Taste and adjust the seasoning, adding a touch more honey if you prefer a sweeter dressing.
5. Assemble the Salad
- Add the sliced red onion on top of the spinach in the large bowl.
- Scatter the pomegranate arils evenly over the top.
- Sprinkle the crumbled feta cheese across the salad.
- Finish with the chopped candied pecans, distributing them evenly so every serving gets some crunch.
6. Dress and Serve
- Give the vinaigrette one more quick whisk or shake, since it can separate while sitting.
- Drizzle about two thirds of the dressing over the salad.
- Toss very gently using salad tongs or your hands to avoid crushing the pomegranate arils or breaking the spinach leaves.
- Taste a bite and add more dressing if needed, keeping in mind you can always add more but can’t take it away.
- Serve immediately for the best texture and crunch.
This pairs beautifully with my Farro Salad with Apples and Nuts for a heartier, more filling spread.
Tips for The Best Spinach Pomegranate Salad
A few small details make a big difference here, especially when it comes to keeping the salad looking as good as it tastes.
- Always dry the spinach thoroughly so the dressing clings instead of pooling at the bottom of the bowl
- Add the dressing right before serving to keep the spinach from wilting
- Deseed the pomegranate over a bowl of water to keep juice stains off your countertop
- Toast raw pecans yourself if you can’t find candied ones, then toss them with a spoonful of maple syrup while still warm
- Use a light hand when tossing so the pomegranate arils stay whole instead of getting crushed
Read Also: Pumpkin Salad with Feta and Walnuts
Serving Suggestions
This salad works as a side dish for pretty much any meal, but it really shines next to roasted meats during the holidays.
I love serving it alongside a roast chicken or holiday turkey, since the tart pomegranate cuts through the richness of the meat.
It also holds its own as a light lunch if you add some grilled chicken or chickpeas on top for extra protein.
- Serve alongside roasted turkey or glazed ham for a holiday spread
- Pair with Pear and Blue Cheese Salad for a double salad course at dinner parties
- Top with grilled chicken or salmon to turn it into a full meal
- Serve with warm crusty bread on the side for a cozy lunch
- Add to a holiday buffet table next to other festive sides
Variations of Spinach Pomegranate Salad
This salad is easy to switch up depending on what you have on hand or what flavors you’re in the mood for.
- Swap the feta for goat cheese or blue cheese for a different tang
- Add thin apple or pear slices for extra sweetness and crunch
- Use walnuts or toasted almonds instead of pecans
- Add cooked farro or quinoa to turn it into a heartier grain salad
- Toss in orange segments for even more citrusy brightness
- Make it vegan by skipping the feta or using a plant based cheese alternative
You might also enjoy: Brussels Sprout Salad with Maple Mustard Dressing
Storage and Reheating
This salad is best enjoyed fresh, but you can prep the components ahead of time to make assembly quick and easy later.
- Store undressed salad components separately in airtight containers in the fridge for up to 3 days
- Keep the dressing in a sealed jar in the fridge for up to a week, shaking well before use
- Once dressed, the salad is best eaten within a few hours, since the spinach will wilt over time
- This salad does not freeze well due to the fresh spinach and delicate arils
- There’s no reheating involved since this is meant to be served cold
This pairs beautifully with my Waldorf Salad Recipe if you want another make ahead friendly option in your rotation.
Nutritional Facts
These values are approximate and are based on one serving out of six, using the ingredients listed above.
- Calories: about 230 kcal
- Carbohydrates: 15g
- Protein: 5g
- Fat: 17g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 10g
- Sodium: 260mg
Read Also: Mandarin Orange Salad Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this salad brings a good amount of nutrition to the table thanks to its fresh, whole food ingredients.
Spinach is loaded with iron, vitamin K, and folate, all of which support healthy blood and bone function.
Pomegranate arils are rich in antioxidants called punicalagins, which have been linked to reduced inflammation in the body.
Pecans provide heart healthy monounsaturated fats along with a satisfying dose of fiber and plant based protein.
- Spinach: high in iron, vitamin K, and folate
- Pomegranate: rich in antioxidants and vitamin C
- Feta cheese: good source of calcium and protein
- Pecans: provide healthy fats and fiber
- Olive oil: supports heart health with monounsaturated fats
Another favorite: Cranberry Pecan Salad Recipe for another antioxidant rich option.
FAQs About Spinach Pomegranate Salad
1. Can I make this salad ahead of time?
Yes, you can prep all the components a day or two in advance and store them separately in the fridge.
Just wait to add the dressing until right before serving so the spinach doesn’t wilt.
2. What’s the easiest way to deseed a pomegranate?
Cut the pomegranate in half and hold each half cut side down over a bowl of water.
Tap the back firmly with a wooden spoon and the arils will fall right out while the membrane floats to the top.
3. Can I use a different green instead of spinach?
Absolutely, arugula, spring mix, or baby kale all work well in place of spinach.
Just keep in mind that heartier greens like kale may need a light massage with the dressing to soften them up.
4. Is this salad gluten free?
Yes, every ingredient in this recipe is naturally gluten free as written.
Just double check any packaged candied pecans, since some brands process nuts in facilities that also handle wheat.
5. How do I keep the salad from getting soggy?
The key is drying your spinach thoroughly and only adding the dressing right before you plan to serve it.
If you’re bringing this to a potluck, pack the dressing separately and toss everything together once you arrive.
This salad also pairs wonderfully with my Roasted Beet and Goat Cheese Salad if you’re planning a bigger holiday salad spread.
Spinach Pomegranate Salad
Ingredients
- 5 ounces baby spinach 140g, washed and dried
- 1 cup pomegranate arils about 175g, from 1 large pomegranate
- 1/2 cup crumbled feta cheese about 75g
- 1/2 cup candied pecans about 60g, roughly chopped
- 1/4 cup red onion about 30g, very thinly sliced
- 3 tablespoons balsamic vinegar 45ml, aged balsamic recommended
- 2 tablespoons extra virgin olive oil 30ml
- 1 teaspoon honey 7g, or maple syrup for vegan
- 1/2 teaspoon Dijon mustard 3g
- salt to taste
- freshly ground black pepper to taste
Equipment
- Large mixing bowl For tossing and serving the salad
- Small mixing bowl or mason jar For making the balsamic vinaigrette
- Sharp knife For cutting the pomegranate and slicing the onion
- Cutting board
- Salad spinner (optional) If your spinach needs a good rinse and dry
- Whisk or fork For mixing the vinaigrette
Method
- Rinse the baby spinach under cool water and dry thoroughly using a salad spinner or paper towels. Place the dried spinach into a large mixing bowl or onto a serving platter.
- If using a whole pomegranate, cut it in half around the equator, hold each half cut side down over a bowl of water, and tap the back with a wooden spoon so the arils fall out. Drain and pat dry, or simply drain pre-packaged arils and measure out 1 cup.
- Peel the red onion, slice it in half from root to tip, and cut into very thin half moons. For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain well.
- In a small bowl or mason jar, combine balsamic vinegar, olive oil, honey, and Dijon mustard. Add a pinch of salt and pepper, then whisk vigorously or shake until smooth and slightly thickened.
- Add the sliced red onion on top of the spinach, scatter the pomegranate arils evenly over the top, sprinkle with crumbled feta cheese, and finish with chopped candied pecans.
- Whisk or shake the vinaigrette again, drizzle about two thirds over the salad, and toss very gently using salad tongs or your hands. Taste and add more dressing if needed, then serve immediately.
Nutrition
Notes
- Always dry the spinach thoroughly so the dressing clings instead of pooling at the bottom of the bowl.
- Add the dressing right before serving to keep the spinach from wilting.
- Deseed the pomegranate over a bowl of water to keep juice stains off your countertop.
- Toast raw pecans yourself if you can’t find candied ones, then toss them with a spoonful of maple syrup while still warm.
- Use a light hand when tossing so the pomegranate arils stay whole instead of getting crushed.
- Swap the feta for goat cheese or blue cheese for a different tang.
- Make it vegan by skipping the feta or using a plant-based cheese alternative, and use maple syrup instead of honey.
- Store undressed salad components separately in airtight containers in the fridge for up to 3 days.
- Keep the dressing in a sealed jar in the fridge for up to a week, shaking well before use.
- Once dressed, the salad is best eaten within a few hours, since the spinach will wilt over time; it does not freeze well.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This spinach pomegranate salad has earned a permanent spot in my recipe rotation, especially once fall and winter roll around.
It’s colorful, it’s fresh, and it comes together so quickly that there’s really no excuse not to make it.
I hope this becomes one of your go to sides for holiday dinners and everyday meals alike.
If you give this recipe a try, I’d love to hear how it turned out.
Drop a comment below or share a photo, and don’t forget to pass this recipe along to anyone who loves a good seasonal salad.
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- Christmas Salad with Citrus Champagne Vinaigrette
- Christmas Salad Recipes
- Spinach Feta Pasta Salad Recipe
- Strawberry Chicken Spinach Salad Recipe
- Arugula Salad Recipe
