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.
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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
- 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
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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
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
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
📋 Recipe
Pomegranate Spinach Salad
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Equipment
- high speed blender
Ingredients
For the dressing*:
- ⅓ cup pomegranate arils
- ¼ cup 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.
- Place the salad ingredients in a large bowl.
- Drizzle your desired amount of dressing over the salad and toss well to combine. Enjoy immediately.
Notes
Nutrition
Nutritional information is an estimation only.
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