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 at the bottom of this post 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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