Brightly colored spinach salad with pomegranate
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Spinach salad with pomegranate vinaigrette

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Spinach salad with pomegranate vinaigrette provides a burst of flavor with healthy greens and veggies. You’ll love this sweet-tart vinaigrette and mix of textures.

Brightly colored spinach salad with pomegranate
Spinach salad with pomegranate vinaigrette

Keep up your healthy-eating routine with this delightful spinach salad packed full of flavor and vitamins. It makes a great lunch or a well-rounded dinner by adding your choice of protein. I made a simple vinaigrette dressing with pomegranates for a delightful sweet-tart flavor. Accompanying the iron-rich spinach in this salad is mushrooms, red pepper, fresh tomatoes, shallots, cooked bacon, goat cheese and pomegranate arils.

A big bowl of spinach salad with pomegranate vinaigrette.

If you haven’t tried pomegranates you should. They are highly nutritious and high in antioxidants. The pomegranate arils add a punch of sweet-tart flavor and crunch to the salad. Because I like easy and nutritious, I used Pom Poms fresh pomegranate arils available in your grocers refrigerated section of the produce department. They’re available October through January while in season ~ so hurry and check it out.

A plate of spinach salad with pomegranate vinaigrette.

Making the pomegranate vinaigrette is easy and it can be stored in a jar in the fridge up to 4 days. Let any left-over vinaigrette come to room temperature and shake it up before using it again. To extract the juice from the pomegranate arils, I used a small bowl and simply pressed them with the back of a teaspoon. Voila! In seconds, I had enough juice for the vinaigrette.

I hope you enjoy this delicious and nutritious spinach salad with homemade pomegranate vinaigrette. Enjoy!

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Useful kitchen tools for this recipe:

Glass Mixing Bowl Set
OXO Good Grips Balloon Whisk
Salad Servers

Spinach salad with pomegranate vinaigrette

Keep up your healthy-eating routine with this delightful spinach salad with pomegranate vinaigrette. It’s packed full of flavor, vitamins and antioxidants.

The salad

  • 10 oz baby spinach leaves
  • 5 oz baby bella mushrooms (sliced thin)
  • 1 fresh red pepper (diced)
  • 2 fresh tomatoes (sliced into wedges)
  • 1 small shallot (sliced thin (to taste))
  • 1/2 cup cooked bacon (diced)
  • goat cheese (crumbled (to taste))
  • 4 tbsp fresh pomegranate arils ((Pom Poms))

The vinaigrette

  • 2 tbsp red wine vinegar
  • 2 tbsp pomegranate juice
  • 1/2 cup extra virgin olive oil
  • 2 tsp sugar
  • 1 tsp sea salt
  • freshly ground black pepper ((to taste))

The vinaigrette

  1. To extract the juice from the pomegranate arils, use a small bowl and press them with the back of a teaspoon. Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4 days. Allow the salad dressing to come to room temperature, and then re-emulsify.

The salad

  1. Rinse, dry and prep all the vegetables and set aside. Cook the bacon and remove to a paper-towel lined plate to cool. Dice the bacon. Add the vegetables to an extra-large salad bowl. Toss the salad with a desired amount of vinaigrette. It should be well coated, but not too wet. Top the salad with the goat cheese, bacon and fresh pomegranate arils.
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Sliced green onions or red onion can be substituted for the shallot if desired. Slice the onion thin and used desired amount to taste.

 

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