Pomegranate spinach salad is an incredible combination of tender greens, sweet oranges, crunchy pumpkin seeds, tart pomegranate arils, all dressed in a tangy pomegranate vinaigrette. This vibrant seasonal starter or side comes together in about 15 minutes.
Easy enough to enjoy any time, I especially love this pretty salad as a colorful addition to my Thanksgiving or Christmas spread. It's a fruity vegan salad that's a delightful mix of sweet and tart flavors.
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Ingredients
- Baby spinach: I like packaged baby spinach for convenience, but if you prefer bunches of spinach, chop the leaves into bite-sized pieces.
- Pomegranate: The arils are used in both the dressing and the salad. Remove them from a whole fruit or use a container of seeds.
- Oranges: Slice into supremes for juicy bites without the membranes.
- Pumpkin seeds: Raw or roasted, unsalted works best for balance.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pomegranate spinach salad
- Prepare the dressing by blending pomegranate arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, salt, and pepper until completely smooth.
- Place the spinach, orange supremes, pomegranate arils, and pumpkin seeds in a large bowl.
- Drizzle with your desired amount of dressing and toss well to combine. Serve immediately. Leftover dressing will keep refrigerated for up to 1 week.
Make it a meal
To make this pomegranate spinach salad more substantial, add chickpeas, lentils, or tofu feta cubes.
Or enjoy a soup-and-salad combo with vegan minestrone soup or lemony white bean soup.
Either way, you get bright flavors and satisfying crunch in every bite.
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Love and Veggies,
Amy
📋 Recipe
Pomegranate Spinach Salad with Oranges and Pumpkin Seeds
Equipment
- high speed blender
Ingredients
For the dressing*:
- ⅓ cup pomegranate arils
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
For the salad:
- 5 ounces baby spinach
- 1 cup pomegranate arils
- 2 oranges, cut into supremes
- ¼ cup pumpkin seeds, (pepitas)
Instructions
- Place the dressing ingredients in the container of a high-speed blender. Blend until completely smooth. Taste and adjust the seasonings, as desired.⅓ cup pomegranate arils, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, salt and pepper
- Place the salad ingredients in a large bowl.5 ounces baby spinach, 1 cup pomegranate arils, 2 oranges, ¼ cup pumpkin seeds
- Drizzle your desired amount of dressing over the salad and toss well to combine. Enjoy immediately.
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Notes
Nutrition
Nutritional information is an estimation.
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