Pomegranate Spinach Salad
A vibrant and nutritious salad featuring fresh spinach, juicy pomegranate seeds, crunchy walnuts, and creamy feta, all drizzled with a delicious olive oil and balsamic vinegar dressing.
Ingredients
Salad Ingredients
- 4 cups fresh spinach Rinsed and patted dry.
- 1 cup pomegranate seeds
- ½ cup walnuts, chopped For added crunch.
- ¼ cup feta cheese, crumbled Can be omitted for a dairy-free option.
- ¼ cup red onion, thinly sliced
Dressing Ingredients
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar Can be substituted with apple cider vinegar.
- Salt and pepper to taste
Instructions
Preparation
- Begin by rinsing the fresh spinach under cold water to remove any dirt or grit, then pat it dry gently with a clean towel.
- In a large bowl, mix the spinach with pomegranate seeds, chopped walnuts, crumbled feta cheese, and thinly sliced red onion. Set aside.
Dressing
- In a small bowl, combine olive oil, balsamic vinegar, salt, and pepper. Whisk until the dressing is well mixed and emulsified.
Combining
- Pour the dressing over the salad mixture in the large bowl and toss gently using salad tongs or spoons until well coated.
Serving
- Serve the Pomegranate Spinach Salad immediately for the best taste and texture.
- If desired, garnish with extra pomegranate seeds, walnuts, or a sprinkle of feta on top.
Notes
Dress the salad just before serving to prevent the greens from wilting. This salad can last in the fridge for up to 2 days if stored properly.