Save This pomegranate spinach salad brings together jewel-toned pomegranate seeds, creamy feta, and toasty walnuts on crisp baby spinach, all tossed in a tangy homemade vinaigrette. It is my favorite salad to brighten up busy weeks or dress up the holiday table, and it comes together in just minutes.
This salad is my go-to when I need something quick that dazzles at gatherings. The first time I served it, my friends raved and it has since become a family tradition each winter.
Ingredients
- Baby spinach: Fresh tender greens that hold up well to the dressing and add vibrant color. Look for bright green leaves with no wilting
- Pomegranate seeds: Add juicy bursts of sweetness and a festive look. Choose a ripe heavy pomegranate or buy seeds ready to use for convenience
- Feta cheese: Provides salty creaminess. Opt for fresh block feta and crumble it yourself for better texture
- Walnuts: Give pleasant crunch and rich earthy flavor. Select raw halves and toast lightly for extra depth
- Red onion: Sliced thin for a sharp bite that brightens the flavors. Use a small one for milder taste and beautiful color
- Extra virgin olive oil: The dressing base with fruity richness. Go for high quality first cold pressed oil
- Balsamic vinegar: Adds tangy sweetness to balance the fruit. Look for dark syrupy aged vinegar if possible
- Dijon mustard: Emulsifies the vinaigrette and gives subtle heat. A classic French Dijon works best
- Honey or maple syrup: Sweetens the dressing and enhances the fruit. Choose pure honey or real maple syrup to taste
- Salt and black pepper: Essential for seasoning and pulling everything together. Use flaky salt and freshly ground pepper if you can
Instructions
- Prep the Greens and Produce:
- Wash and thoroughly dry the baby spinach. Remove any large stems for a delicate texture. Gently pat dry with a clean towel so the leaves stay crisp. Cut the pomegranate and remove the seeds. Thinly slice the red onion and roughly chop the walnuts
- Combine Salad Ingredients:
- Place the spinach in a large salad bowl followed by the pomegranate seeds crumbled feta chopped walnuts and sliced red onion. Layering them evenly helps distribute flavors and textures
- Make the Dressing:
- In a small bowl or jar add the extra virgin olive oil balsamic vinegar Dijon mustard honey or maple syrup salt and pepper. Whisk vigorously with a fork or shake the jar until the dressing is thickened and smooth
- Dress and Toss the Salad:
- Pour the vinaigrette evenly over the salad just before serving. Use salad tongs or clean hands to toss gently making sure every leaf is coated but not crushed
- Serve and Enjoy:
- Transfer to a serving platter or individual bowls. Enjoy immediately as a light meal or festive side dish. This salad shines brightest when served right after tossing for maximum freshness
Save One of my favorite parts of this salad is the pomegranate. I love showing my kids how to gently tap out the seeds and watch their faces light up at the ruby jewels. It always sparks chatter around the table about favorite seasonal fruits.
Storage Tips
Keep leftover salad in an airtight container in the fridge for up to one day. If making ahead store the chopped ingredients and dressing separately to keep greens crisp. Toss right before serving to maintain fresh texture
Ingredient Substitutions
Substitute goat cheese or blue cheese for feta to change up the flavor. For a vegan version use a dairy free cheese and maple syrup in the dressing. Pumpkin seeds or sliced almonds work well if you are out of walnuts
Serving Suggestions
This salad is lovely on its own for lunch or topped with grilled chicken for dinner. At festive gatherings serve with roast poultry hearty winter soups or grain salads. Try it alongside crusty bread to soak up the vinaigrette
Cultural and Seasonal Inspiration
Pomegranate seeds are a symbol of abundance and luck in many cultures so this salad often graces holiday tables. Its bright colors and bold flavors capture the best of winter produce and make it a standout dish at any time of year
Seasonal Adaptations
Add a handful of roasted butternut squash or pears in autumn
Swap walnuts for toasted hazelnuts if available
Use arugula or mixed greens if baby spinach is out of season
Success Stories
Last Thanksgiving my aunt who eats gluten free was over the moon at having a stunning salad she could enjoy. My neighbor now requests this recipe for every potluck and it is gone within minutes every time
Freezer Meal Conversion
This salad is best fresh due to the delicate greens. For meal prepping consider storing undressed spinach with cheese and nuts on the side. The dressing keeps well in the fridge for up to a week
Save This salad often becomes the most photographed dish on my winter table and sparks plenty of recipe requests. It truly delivers color cheer and flavor in every bite
Recipe FAQ
- → Can I substitute feta with another cheese?
Yes, goat cheese or blue cheese can be used for a different flavor profile.
- → How can I add more protein?
Try adding grilled chicken, chickpeas, or even cooked quinoa for extra protein.
- → What is the best way to prepare walnuts?
Lightly toast walnuts in a dry pan to enhance their crunch and flavor before adding.
- → Is this salad gluten-free?
Yes, all main ingredients are gluten-free. Check packaged items to confirm if needed.
- → How should I store leftovers?
Keep undressed salad and vinaigrette separate in airtight containers in the fridge for up to 2 days.
- → Can I omit nuts or cheese for allergies?
Absolutely, leave out walnuts or use dairy-free cheese to suit dietary needs.