Fresh Spinach Pomegranate Salad with Zesty Dressing (Print Version)
Spinach Pomegranate Salad - a vibrant, fresh mix of tender greens, sweet pomegranate, and crunchy nuts. My go-to for a quick, bright meal. So easy!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Contemporary American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Salad Base
01 -
Fresh baby spinach (5-6 oz)
02 -
Pomegranate arils (1/2 cup)
03 -
Toasted walnuts (1/2 cup)
→ Zesty Dressing
04 -
Extra virgin olive oil (1/4 cup)
05 -
Apple cider vinegar (2 tbsp)
06 -
Dijon mustard (1 tsp)
07 -
Honey or maple syrup (1-2 tsp, to taste)
08 -
Salt (1/4 tsp)
09 -
Freshly ground black pepper (1/4 tsp)
→ Finishing Touches
10 -
Crumbled feta cheese (1/4 cup)
# Instructions:
01 -
First things first, let's get that baby spinach ready. If it’s not pre-washed, give it a good rinse under cold water and then dry it thoroughly. A salad spinner is a lifesaver here, honestly. Nothing worse than a watery salad dressing, it just slides right off! I usually place it in a large salad bowl right away. This step might seem simple, but trust me, a well-dried spinach makes all the difference for a crisp Spinach Pomegranate Salad.
02 -
Grab a small dry skillet and toss in your walnuts. Heat them over medium-low heat for about 3-5 minutes, stirring occasionally, until they’re fragrant and lightly browned. Keep a close eye on them, because they go from perfectly toasted to burnt in a flash – I've learned that the hard way, sigh. Once they’re done, immediately transfer them to a plate to cool down. This really brings out their nutty flavor for our Spinach Pomegranate Salad.
03 -
In a small bowl or a jar with a tight-fitting lid, combine your extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), a pinch of salt, and a good grind of black pepper. Whisk it all together until it's well emulsified and looks creamy. Or, if you're using a jar, just shake it vigorously! Taste it and adjust the seasoning – maybe a little more honey, or a touch more vinegar? It's your dressing, make it sing!
04 -
In your large salad bowl with the spinach, sprinkle in those beautiful pomegranate arils and the cooled, toasted walnuts. Don't add the dressing just yet, especially if you're not serving it immediately. I made that mistake once, and my lovely Spinach Pomegranate Salad turned into a sad, soggy mess. Patience is key here, friends!
05 -
Just before serving, pour about half of your homemade dressing over the spinach, pomegranate, and walnuts. Gently toss everything together until the greens are lightly coated. You want just enough dressing to enhance, not drown, the flavors. If it looks a little dry, add more, but remember you can always add more, never take away!
06 -
Finally, sprinkle the crumbled feta cheese over the top of your dressed Spinach Pomegranate Salad. The salty pop of the feta brings everything together beautifully. Give it one last gentle toss or serve it as is, with the feta glistening on top. The colors alone are enough to make your mouth water, and the fresh, bright flavors? Oh, you're in for a treat!
# Notes:
01 -
Always dry your spinach thoroughly; wet greens lead to a diluted, sad dressing.
02 -
Don't over-dress the salad! Add dressing just before serving and start with less than you think you need.
03 -
Toasting the walnuts is non-negotiable for flavor, but watch them like a hawk to avoid burning.
04 -
For an extra zing, add a tiny bit of finely minced shallot to the dressing.
# Equipment Needed:
01 -
Large salad bowl
02 -
small whisk or jar
03 -
small skillet
04 -
salad spinner (optional)
05 -
knife
# Nutrition (Per Serving):
Calories: 250 kcal
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 5g