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.

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Course Salads and Salad Dressings

Cuisine American

Servings

Ingredients

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.
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.

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

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