Spinach and Pomegranate Salad

There’s something wonderfully refreshing about a salad that celebrates seasonal produce while delivering flavor, texture, and a punch of nutrition. Enter the Spinach and Pomegranate Salad—a vibrant combination of tender greens, crisp apples, tangy pomegranate seeds, creamy feta, and crunchy candied pecans. It’s the kind of salad that feels elegant enough for special events yet simple enough for a weeknight dinner.

This salad is not only beautiful on the plate but also packed with antioxidants, vitamins, and minerals. It’s a perfect way to add color, crunch, and natural sweetness to your meals. Whether you’re hosting a holiday gathering or looking for a wholesome lunch, this salad is versatile, quick to make, and guaranteed to impress.

Why You’ll Love This Recipe

• Seasonal and fresh: Features antioxidant-rich spinach and arugula, plus the tart sweetness of pomegranate seeds.
• Balanced textures: Crisp apples, creamy feta, and crunchy candied pecans create a delightful mix.
• Quick and easy: Ready in just 20 minutes with minimal prep.
• Versatile pairing: Complements proteins like chicken, steak, turkey, or salmon.
• Naturally colorful: Brightens up any plate with reds, greens, and creamy whites.
• Nutritious: High in fiber, vitamins A and C, and heart-healthy fats from olive oil.

Ingredients Breakdown

Salad Ingredients

• 5 oz arugula
• 8–10 oz baby spinach
• 1 ½ fuji apple, sliced
• ½ red onion, thinly sliced
• 2 cups pomegranate seeds
• ½ cup feta cheese
• ½ cup candied pecans

Dressing Ingredients

• ¾ cup olive oil
• ½ cup balsamic vinegar
• 2 tsp honey
• Salt & pepper, to taste

Servings: 10

Tools & Equipment Needed

• Large salad bowl
• Small mixing bowl for dressing
• Whisk
• Sharp knife for slicing apples and onions
• Cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Dressing

1. In a small bowl, combine ¾ cup olive oil, ½ cup balsamic vinegar, 2 tsp honey, and salt & pepper to taste.
2. Whisk until well emulsified and smooth. The dressing should have a nice balance of tangy, sweet, and savory notes.

Step 2: Slice the Produce

3. Thinly slice ½ red onion.
4. Slice 1 ½ fuji apple into thin wedges or cubes. A tart apple will provide a nice contrast to the sweet dressing and pomegranate seeds.

Step 3: Assemble the Salad

5. In a large salad bowl, combine the following:
   • 5 oz arugula
   • 8–10 oz baby spinach
   • Sliced apples
   • Sliced red onion
   • 2 cups pomegranate seeds
   • ½ cup feta cheese
   • ½ cup candied pecans
6. Drizzle the balsamic vinaigrette over the top and gently toss to combine, ensuring all ingredients are lightly coated.
7. Serve immediately for the freshest taste.

Tips & Variations

• Protein additions: Add grilled or roasted chicken, turkey, steak, or air fryer salmon to make it a complete meal.
• Nut alternatives: Swap candied pecans for toasted walnuts, almonds, or pistachios for a different crunch.
• Cheese variations: Goat cheese or blue cheese can replace feta for a creamier, tangier flavor.
• Fruit substitutions: Diced pears or sliced strawberries can complement or replace apples seasonally.
• Vegan option: Omit feta and use maple syrup instead of honey in the dressing.

Flavor Profile & Pairings

This salad balances sweet, tart, savory, and crunchy in every bite:

• Sweet: Candied pecans, apples, and pomegranate seeds.
• Savory: Feta cheese adds creaminess and saltiness.
• Fresh: Baby spinach and arugula bring vibrant green flavors.
• Tangy: Balsamic vinaigrette adds depth and brightness.

Serving Suggestions

• Perfect as a side dish for holiday meals like Thanksgiving turkey or Christmas dinner.
• Pairs beautifully with breaded chicken skewers or a cast iron ribeye steak.
• Ideal for lighter weeknight dinners when served alongside roasted or grilled protein.

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	260 kcal
Carbohydrates	17 g
Protein	3 g
Fat	20 g
Saturated Fat	3 g
Cholesterol	6 mg
Sodium	132 mg
Potassium	312 mg
Fiber	2 g
Sugar	13 g
Vitamin A	2510 IU
Vitamin C	13.5 mg
Calcium	96 mg
Iron	1.3 mg

Dietary notes: Vegetarian-friendly, gluten-free, heart-healthy fats.

Make-Ahead & Meal Prep Tips

• Dressing: Prepare the vinaigrette in advance and store in a sealed jar in the fridge for up to 1 week.
• Salad base: Wash and dry spinach and arugula ahead of time, store in an airtight container.
• Apple prep: Slice apples just before serving to prevent browning, or toss in a little lemon juice if prepping early.
• Nut prep: Candied pecans can be made or purchased ahead of time and stored in an airtight container.

FAQs

1. Can I make this salad ahead of time?
The salad can be prepped ahead, but it’s best to add dressing just before serving to prevent sogginess.

2. Can I use frozen pomegranate seeds?
Fresh is recommended for the best texture and color, but frozen seeds can work if thawed completely.

3. What other greens can I use?
Kale, romaine, or mixed baby greens are great alternatives.

4. How long does the salad last?
Once dressed, it’s best eaten immediately. Undressed, the salad can last 1–2 days in the fridge.

5. Can I make a larger batch for events?
Yes! Simply scale the ingredients proportionally. Dressing can be made in advance for convenience.

Cooking Timeline (At a Glance)

Step	Time
Prep dressing	5 mins
Slice produce	5–10 mins
Assemble salad	5 mins
Total Time	20 mins

Ingredient Spotlight

Pomegranate Seeds

• Rich in antioxidants, vitamin C, and fiber.
• Adds vibrant color, tartness, and a delightful pop with each bite.

Baby Spinach & Arugula

• Mild, tender greens that pair beautifully with sweet and tangy components.
• Nutrient-dense, offering iron, calcium, and vitamins A and C.

Pro Cooking Tips

• Gently toss the salad to avoid bruising delicate greens.
• Use a sharp knife to slice onions and apples thinly for even flavor distribution.
• Toast candied pecans lightly to enhance their crunch and aroma.

Storage & Serving Tips

• Keep greens undressed in the fridge for 1–2 days.
• Dressing can be stored in a sealed jar for up to 1 week.
• Assemble just before serving to maintain crispness and freshness.

Expanded Conclusion

The Spinach and Pomegranate Salad is the perfect combination of nutrition, color, and flavor. With crisp apples, juicy pomegranate seeds, creamy feta, and crunchy candied pecans, this salad offers a delightful balance in every bite. Quick to assemble yet sophisticated enough for holiday dinners, it’s a versatile recipe that can elevate any meal.

Try it alongside your favorite proteins, pack it for a lunch, or serve it as a festive centerpiece—it’s a salad that’s sure to impress and satisfy.

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