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
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