The first time I tried this fabulous Spinach Pomegranate Salad was at our church “Hootenany.” It’s an outside gathering, shindig, potluck, or whatever you want to call it. There were hundreds of people and a huge selection of desserts, side dishes, and salads. Oh my. This spectacular salad was and is amazing.

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So I tracked down who brought it and thankfully she was willing to give me the recipe for this scrumptious salad. This salad is so healthy. It’s own dressing does not have sugar or high fructose corn syrup but maple syrup as the sweetener. Along with balsamic vinegar and olive oil it brings a really nice combination of flavors to this salad.

Anytime I can make a home-made salad dressing with sweeteners like honey or maple syrup that is a winning proposition to me. A much healthier choice all-in-all.

I really enjoyed this salad filled with pomegranate arils, feta cheese, toasted pecans, and dried blueberries. While I’ve used fresh blueberries in this recipe before, the original version calls for dried blueberries and they are definitely better than fresh. You wouldn’t think so but they are.

I know that sounds strange, but the extra crunch is really nice. I also added craisins to the mix which increased the texture, crunch and taste. The maple syrup balsamic vinaigrette makes this salad so soothing and satisfying.

Marcy Bristo is the wonderful gal who gave me this recipe. Marcy, like me, has been really trying to eat right over the past few years and has found lots of great recipes online to help her accomplish her goals of eating healthy. I’m not sure where Marcy found this recipe, but I sure am glad she brought it that day for all of us to enjoy.

I am continually on the lookout for new and different versions of ingredients to make salads with because I usually get bored easily with food. I know it is nothing short of a God-thing that I have been able to stay with salads for so long without getting tired of eating them and I even eat some of the same ones over and over.

(This from the woman, who even though she loves spaghetti and meatballs, rarely makes it more than twice a year!) I love variety in food, and this recipe provides some great variety in texture, crunch, flavors, and tastes. I really like this salad recipe and I think you will too.

If you’re looking for a healthy, low calorie, gluten free salad that’s wonderful on the taste buds you may want to try out this salad. If you can find the pomegranate arils already removed that is a lot easier to work with, but I was unable to locate any when I was making this salad a few weeks ago. You will love this yummy, delicious salad! Bon appetit!

When I originally published this recipe in November 2012, my pictures were not very good. I’ve recently remade this recipe (April 2014) and upgraded the pictures so you could gain a better appreciation for how delightful and spectacular this recipe really is. Enjoy.

Spinach Pomegranate Salad is awesome!

This salad has feta cheese, lots of toasted pecans, dried blueberries, pomegranate arils, craisins, diced red onion over spinach and spring mix with a delicious maple syrup balsamic vinaigrette. 

This festive salad is great for special occasions, holidays, and to serve as a company salad.

The Maple Syrup Vinaigrette for this salad is spectacular. Plus it’s healthy!

Here’s what I did.

These are the ingredients I used for this salad.

Place spring mix and spinach in a large salad bowl. Top with diced red onion, craisins and some of the dried blueberries.

Add feta cheese, pomegranate arils, toasted pecans and a few more dried blueberries.

Here are the ingredients to make the salad dressing. Mix in a blender and serve over salad as desired.

I usually serve the salad dressing over individual portions.

Here’s a picture of the Maple Balsamic Vinaigrette.

This scrumptious salad is a hit whenever we make it. I’ve also served it with grilled chicken on top and that’s excellent, too.

Spinach Pomegranate Salad is healthy, low calorie, gluten free and a salad you can indulge yourself in and not feel guilty!

Here’s the recipe.

SPINACH POMEGRANATE SALAD

(Recipe adapted from Marcy Bristo, Ovilla Road Baptist Church, Ovilla, TX)

Spinach Pomegranate Salad

Teresa Ambra

Spectacular and festive salad that bursts with color and flavor. This one uses dried blueberries, cranberries, toasted pecans, diced red onion and feta cheese over a bed of salad greens and spinach and is tossed with a lovely Maple Balsamic Vinaigrette. Perfect salad for company or holiday dinners like Easter, Father's Day or Mother's Day. Gluten Free.

No ratings yet

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Course Salads and Salad Dressings, Side Dish

Cuisine American

Servings 10

Calories 501 kcal

Equipment

• 1 large mixing bowl
• tongs to toss salad
• measuring cups
• measuring spoons
• carafe or bottle for salad dressing
• 1 sharp knife to dice vegetables
• 1 roasting pan to roast pecans
• 1 blender to blend the salad dressing ingredients

Ingredients

  

1x2x3x

• 6-10 oz. bag spinach de-stemmed
• 1/2 large bag spring mix
• 1 cup pomegranate arils this is about ½ of a pomegranate
• 3/4 cup fresh or dried blueberries dried blueberries are preferred
• 3/4 cup toasted pecans
• 4-6 oz. Feta cheese crumbled
• 1 cup craisins
• 1/2 cup red onion diced
• 1 1/4 cup extra-virgin olive oil
• 2/3 cup balsamic vinegar
• 3/4 cup maple syrup

Instructions

 

• Place pecans in shallow baking pan and toast in oven or toaster oven about 5-7 minutes until lightly brown.
• Layer spinach, spring mix, pomegranate arils, blueberries, craisins, pecans, red onion, and Feta cheese in large salad bowl.
• Refrigerate until ready to serve.
• Pour olive oil, vinegar, and maple syrup into blender and liquefy about 15 seconds until well blended.
• Transfer salad dressing to mason jar with lid or some other bowl with lid.
• Serve over salad as desired.

Notes

NOTE: If you're not using fresh pomegranate (and using pomegranate arils that are already pre-packed from the produce section of the grocery store), you will want to soak the pomegranates in warm water with a few tablespoons of baking soda added. Swish the pomegranate arils in the water and allow to soak about ten minutes. Then rinse well and towel dry before using. This will eliminate any brine taste and smell that the pomegranates are soaked in before packing.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 501kcalCarbohydrates: 45gProtein: 4gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 10mgSodium: 155mgPotassium: 362mgFiber: 4gSugar: 35gVitamin A: 1712IUVitamin C: 8mgCalcium: 120mgIron: 1mg

Keyword blueberries, cranberry, feta cheese, pomegranates, salad, side dish, spinach

Tried this recipe?Let us know how it was!

This delicious Spinach Pomegranate Salad has a tasty dressing that enhances all the flavors so wonderfully.

Spinach Pomegranate Salad is incredibly irresistible comfort food!

This breathtaking salad is so wonderful, you will eat it down to the last bite!

You may also enjoy these delightful recipes!

Kiwi-Strawberry Spinach Salad

Spinach and Bacon Salad with Lemon Pepper Dill Dressing

Spinach and Cranberry Salad

Spinach Pomegranate Salad

Teresa Ambra

Spectacular and festive salad that bursts with color and flavor. This one uses dried blueberries, cranberries, toasted pecans, diced red onion and feta cheese over a bed of salad greens and spinach and is tossed with a lovely Maple Balsamic Vinaigrette. Perfect salad for company or holiday dinners like Easter, Father’s Day or Mother’s Day. Gluten Free.

No ratings yet

Print Recipe Pin Recipe

Course Salads and Salad Dressings, Side Dish

Cuisine American

Servings 10

Calories 501 kcal

Equipment

• 1 large mixing bowl
• tongs to toss salad
• measuring cups
• measuring spoons
• carafe or bottle for salad dressing
• 1 sharp knife to dice vegetables
• 1 roasting pan to roast pecans
• 1 blender to blend the salad dressing ingredients

Ingredients

  

1x2x3x

• 6-10 oz. bag spinach de-stemmed
• 1/2 large bag spring mix
• 1 cup pomegranate arils this is about ½ of a pomegranate
• 3/4 cup fresh or dried blueberries dried blueberries are preferred
• 3/4 cup toasted pecans
• 4-6 oz. Feta cheese crumbled
• 1 cup craisins
• 1/2 cup red onion diced
• 1 1/4 cup extra-virgin olive oil
• 2/3 cup balsamic vinegar
• 3/4 cup maple syrup

Instructions

 

• Place pecans in shallow baking pan and toast in oven or toaster oven about 5-7 minutes until lightly brown.
• Layer spinach, spring mix, pomegranate arils, blueberries, craisins, pecans, red onion, and Feta cheese in large salad bowl.
• Refrigerate until ready to serve.
• Pour olive oil, vinegar, and maple syrup into blender and liquefy about 15 seconds until well blended.
• Transfer salad dressing to mason jar with lid or some other bowl with lid.
• Serve over salad as desired.

Notes

NOTE: If you’re not using fresh pomegranate (and using pomegranate arils that are already pre-packed from the produce section of the grocery store), you will want to soak the pomegranates in warm water with a few tablespoons of baking soda added. Swish the pomegranate arils in the water and allow to soak about ten minutes. Then rinse well and towel dry before using. This will eliminate any brine taste and smell that the pomegranates are soaked in before packing.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 501kcalCarbohydrates: 45gProtein: 4gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 10mgSodium: 155mgPotassium: 362mgFiber: 4gSugar: 35gVitamin A: 1712IUVitamin C: 8mgCalcium: 120mgIron: 1mg

Keyword blueberries, cranberry, feta cheese, pomegranates, salad, side dish, spinach

Tried this recipe?Let us know how it was!