Spinach Pomegranate Salad
This Spinach Pomegranate Salad is the perfect mix of crunchy pecans, tangy feta, and jewel-like pomegranate arils that pop with every bite. It comes together in just 15 minutes with zero cooking required, making it an effortless yet stunning side dish for holiday dinners, potlucks, and busy weeknights alike.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 230kcalCarbohydrates: 15gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 260mgPotassium: 350mgFiber: 3gSugar: 10gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 10mg
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