Spinach Pomegranate Salad
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.
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)
- Large bag or plastic container of spinach, de-stemmed, if desired
- ½ large bag or plastic container of spring mix
- 1 cup pomegranate arils (this is about ½ of a pomegranate)
- ¾ cup fresh or dried blueberries (dried blueberries are preferred)
- ¾ cup toasted pecans
- 4-6-oz. feta cheese crumbled
- 1 cup craisins
- 1/2 cup diced red onion
- 1 ¼ cup extra virgin olive oil
- 2/3 cup balsamic vinegar
- 3/4 cup maple syrup
- 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.
- Serve over salad as desired.
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!