Spinach Pomegranate Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Salad
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Cuisine
North American
Spinach Pomegranate Salad Recipe
Description
The Spinach Pomegranate Salad Recipe pairs tender baby spinach leaves with fresh mint leaves, pomegranate seeds, and toasted chopped hazelnuts. The hazelnuts are toasted in the oven then rubbed to remove skins for a clean nutty flavor and texture. Optional shaved Parmesan cheese adds a savory element if desired.
A simple maple balsamic dressing is shaken together from olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. This dressing lightly coats the salad offering a blend of sweet, tangy, and sharp notes that complement the earthiness of the greens and the bright pop of pomegranate seeds.
This salad can be served alongside main dishes or as a light vegetarian option. The combination of textures from soft spinach, crunchy nuts, and juicy seeds makes it versatile and interesting.
When using prepared pomegranate seeds from the store, about 1½ cups is a good quantity to substitute the seeds of one whole fruit. For added sweetness, use candied hazelnuts instead of plain toasted nuts.
Ingredients
Maple Balsamic Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon Dijon mustard
- salt a pinch of
- black pepper a pinch of
Spinach Pomegranate Salad
- 5 ounces baby spinach leaves
- ½ cup mint leaves
- pomegranate seed seeds from 1 pomegranate
- ¾ cup hazelnut toasted and chopped
- Parmesan Cheese optional, ½ cup, shaved
Instructions
- Place all the maple valsamic dressing in a jar and shake to combine.
- Add the salad ingredients to a large salad bowl, pour the dressing over the top, and toss to coat.
Notes
- Toast hazelnuts at 350°F for 10 minutes and rub them to remove skins before chopping.
- If using store-bought pomegranate seeds, use about 1½ cups to replace seeds from a whole pomegranate.
- For a sweeter salad, substitute candied hazelnuts for the toasted nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 295kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 51mg | 2% |
| Potassium | 570mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 3567IU | 71% |
| Vitamin C | 20mg | 22% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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