Pomegranate Spinach Feta Salad (Print View)
Fresh spinach, pomegranate, feta, and walnuts unite in a quick, vibrant dish with zesty homemade dressing.
# Components:
→ Salad Components
01 - 5 ounces baby spinach, washed and dried
02 - 1 cup pomegranate seeds
03 - 3.5 ounces feta cheese, crumbled
04 - 1/2 cup walnuts, roughly chopped
05 - 1/2 small red onion, thinly sliced
→ Vinaigrette Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1.5 tablespoons balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a large salad bowl, combine the baby spinach, pomegranate seeds, crumbled feta, chopped walnuts, and thinly sliced red onion.
02 - In a small bowl or jar, vigorously whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
03 - Drizzle the prepared vinaigrette over the salad ingredients just before serving. Gently toss to ensure all components are evenly coated.
04 - Serve immediately as a light main course or a vibrant accompaniment.
# Expert Advice:
01 -
- Uses affordable and fresh ingredients from any market
- Naturally gluten free and vegetarian with simple swaps for allergies
- Ready in 15 minutes no cooking required
- Balances sweet tangy creamy and crunchy textures in every bite
02 -
- Rich source of vitamins fiber and antioxidants
- Easily customizable for dairy free or nut free diets
- Pairs well with simple proteins for a balanced meal
03 -
- Always dry your greens thoroughly so the dressing sticks evenly
- To avoid bitterness soak sliced red onion in cold water for 10 minutes before adding
- Buy whole pomegranates and extract the seeds yourself for the juiciest bursts of flavor