Pomegranate Spinach Salad is an incredible combination of tender greens, sweet oranges, crunchy pumpkin seeds, tart pomegranate arils, and a tangy pomegranate dressing. It's easy to make and delicious as a light meal or seasonal starter.

Ingredient info: gluten-free, nut-free, soy-free, vegan

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Fruity seasonal salads always feel special because they're not only delicious, they're also beautiful to look at.

This Pomegranate Spinach Salad is inspired by my favorite pomegranate kale salad. But instead of using apples and walnuts, this recipe features oranges and pumpkin seeds, along with the pomegranate seeds and pomegranate vinaigrette dressing.

You can enjoy it as a fall or winter meal or serve it as part of your Thanksgiving or Christmas spread. It's the perfect combination of sweet and tart flavors.

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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
More vegan spinach salad recipes
📋 Recipe
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Why you'll love this recipe

It's simple yet incredibly flavorful.
You can enjoy it as a meal or serve it as a starter salad.
It's loaded with fruity flavors from oranges and pomegranate in both the salad and the dressing.

Ingredients

An orange, a pomegranate, a container of baby spinach, a bag of pumpkin seeds, a bottle of olive oil, a bottle of red wine vinegar, a bottle of pure maple syrup, salt and pepper grinders, and a jar of Dijon mustard.

Baby Spinach: I like to use packaged baby spinach for convenience, but if you prefer to start with a bunch or two of spinach, you can chop it up into bite-sized pieces.

Oranges: The fruit will be cut into segments for the Pomegranate Spinach Salad. Check out this YouTube video from Jessica Gavin demonstrating how to supreme an orange.

Pomegranate: The arils (seeds) will be used in both the dressing and the salad. I use the method shown in this YouTube video for removing the arils.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

Making the dressing in a blender, the salad ingredients in a bowl, and the finished tossed salad.

Prepare the pomegranate vinaigrette by blending the arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, and salt and pepper until completely smooth.
Place the spinach, orange supremes, pomegranate arils, and pumpkin seeds in a large bowl.
Drizzle over your desired amount of dressing and toss well to combine. Serve immediately.

Amy's tip

You may have extra dressing which can be refrigerated in an airtight container for up to a week.

Serving suggestions

Bowl of pomegranate spinach salad and bottle of pomegranate dressing.

Enjoy this Pomegranate Spinach Salad as a meal or serve smaller portions as a starter salad.

It pairs well with soups like lemony Mediterranean white bean soup, vegan minestrone soup, and vegetable noodle soup.

Or serve it at Thanksgiving or Christmas with favorites like crispy nutritional yeast tofu and Instant Pot vegan mashed potatoes.

Storing

The dressed salad is best enjoyed right away. If you would like to make it in advance, store the salad and dressing separately in airtight containers in the refrigerator.

More vegan spinach salad recipes

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Love and Veggies,

Amy