This Spinach, Apple, and Pomegranate Salad is super healthy, packed with flavor and loaded with crunch! And it makes a beautiful presentation!
This spinach, apple, and pomegranate salad has got to be the prettiest salad ever!! I am in love with the color combo and I think it’s the perfect salad for your Christmas dinner! Plus, it’s super healthy and tastes AWESOME! I am not a huge salad lover but this one may convert me. I think it would even be great topped with some leftover rotisserie chicken, I’m so going to have to try that!
I mean is that not the most gorgeous salad ever?! It’s also so super easy to put together and to make it quicker you can even buy the pomegranate arils from the grocery store instead of removing them yourself. It isn’t hard to do if you know how to cut open a pomegranate correctly. Trust me there is a right and a wrong way, I know from experience!
The first time I bought a pomegranate instead of googling how to cut one open I just dived right in. And that was my first mistake. I cut it open the totally wrong way, like totally wrong, like can’t get any more wrong! It was a huge mess and I never wanted to buy one again. But I got over it and decided to figure it out. So the secret is to score the pomegranate down the natural ridges then gently pry it open. This article on how to cut and de-seed a pomegranate is what I read and it works every time.
About this Spinach, Apple, and Pomegranate Salad:
- If you don’t want to de-seed a pomegranate yourself look for the arils at your grocery store. Some may or may not carry them but it doesn’t hurt to check.
- Some other cheeses you could try in this salad: goat cheese (this is really good!) or gorgonzola.
- You can also sub out the pecans for almonds, walnuts, or pistachios. I think pistachios would be really good in this salad and I’m really wishing I would have made it that way instead!
- You can also use pears instead of apples.
- Don’t add the apples (or pears) until ready to serve because they can turn brown rather quickly.
- 2 tablespoons butter
- 1 cup (116g) pecan halves
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon dijon mustard
- salt and pepper to taste
- 8-9 ounces (226g) baby spinach
- 2 apples, thinly sliced
- 3/4 cup (110g) pomegranate arils
- 1/4-1/2 cup (30-60g) feta cheese
- candied pecans
Melt butter in a medium skillet over medium to medium low heat. Add the pecans, sugar, and cinnamon. Cook, stirring frequently, until the pecans start to toast. About 3-5 minutes.
Transfer pecans to a piece of parchment paper to cool. Let cool completely before adding to the salad.
Whisk together all vinaigrette ingredients until well blended.
Toss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.
- Don't add the apple or pears until ready to serve to prevent browning.
- Candied pecans can be made in advance and stored in an airtight container for up to 2 weeks.
- Vinaigrette can be made in advance and kept in the refrigerator for up to 1 week.
- Recipe adapted from Fork Knife Swoon.