This pomegranate spinach salad combines tender baby spinach with juicy oranges, crunchy pumpkin seeds, and sweet-tart pomegranate arils. Tossed with a homemade pomegranate vinaigrette, it's a colorful salad that's ready in just 15 minutes.
I love using pomegranate seeds in both the salad and the dressing for an extra burst of fruity flavor. It's easy enough for a weeknight dinner, but the festive colors make it a beautiful addition to a Thanksgiving or Christmas table.
Ingredients
- Baby spinach: I like using packaged baby spinach for convenience. If you're using regular spinach, remove any tough stems and chop the leaves into bite-sized pieces.
- Pomegranate arils: Use seeds from a whole pomegranate or buy a container of ready-to-eat arils to save time. You'll need 1⅓ cups total for both the salad and the dressing.
- Oranges: Sweet navel oranges are a great choice. I like to cut them into supremes (segments with the membranes removed) for tender, juicy bites.
- Pumpkin seeds: Also called pepitas, they add a delicious crunch while keeping the salad nut-free. Use raw or roasted unsalted pumpkin seeds.
- Dressing: Fresh pomegranate arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, salt, and pepper make a simple sweet-tart vinaigrette.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make pomegranate spinach salad
- Blend the dressing ingredients until smooth. Taste and adjust the seasonings as needed.
- Place the spinach, orange segments, pomegranate arils, and pumpkin seeds in a large bowl.
- Drizzle with your desired amount of dressing and toss to combine. Serve immediately.
Serving suggestions
This salad makes four side servings and is a refreshing contrast to the richer dishes on a holiday table. Try it alongside quinoa and chickpea stuffed acorn squash for a colorful fall or winter meal.
Or turn it into a light lunch by adding chickpeas, lentils, or homemade tofu feta. It's also delicious served with a bowl of lemony white bean soup.
Looking for more festive salads? Try my Mexican Christmas salad with beets, pineapple, and orange vinaigrette.
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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 segments (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 needed.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 baby spinach, orange segments, pomegranate arils, and pumpkin seeds in a large bowl.5 ounces baby spinach, 1 cup pomegranate arils, 2 oranges, ¼ cup pumpkin seeds (pepitas)
- Drizzle with your desired amount of dressing and toss well to combine. Enjoy immediately.
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Notes
Nutrition
Nutritional information is an estimation.
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