Spinach and Pomegranate Fall Salad Dinner Recipe
So, you think spinach is boring? Let’s change your mind. The Spinach and Pomegranate Fall Salad brings a burst of vibrant color and flavor that’s anything but dull. With tender spinach, juicy pomegranate seeds, and a tangy dressing, this salad is as fancy as it is nutritious. Don’t let its lightness fool you—it’s packed with nutrients, perfect for impressing your guests or just enjoying after a long day. Ready to elevate your salad game? Grab the ingredients, toss it together, and welcome fall with open arms—no wilted leaves or sad lettuce here.
Spinach and Pomegranate Fall Salad Dinner Recipe
A fresh, nutrient-packed fall salad made with spinach, pomegranate seeds, nuts, and a zesty vinaigrette. Delicious and vibrant!
Ingredients
- 4 cups fresh spinach washed and torn
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese optional
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the spinach and pomegranate seeds.
- Add walnuts and feta (if using) to the bowl.
- In a separate bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately for maximum freshness.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Vitamin A: 15%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 8%
- Potassium: 6%
Additional Notes/Tips
- Add grilled chicken or quinoa for extra protein.
- Swap walnuts with pecans for a different crunch.
- Feel free to skip the cheese for a dairy-free version.
- Make it ahead, but don’t dress it until right before serving to keep it crisp.
- If you’re feeling extra, drizzle some pomegranate molasses for added sweetness.
