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Spinach and Pomegranate Fall Salad Dinner Recipe

Emily Carter
A fresh, nutrient-packed fall salad made with spinach, pomegranate seeds, nuts, and a zesty vinaigrette. Delicious and vibrant!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 180 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 15%
  • Vitamin C: 25%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 6%

Additional Notes/Tips

  1. Add grilled chicken or quinoa for extra protein.
  2. Swap walnuts with pecans for a different crunch.
  3. Feel free to skip the cheese for a dairy-free version.
  4. Make it ahead, but don’t dress it until right before serving to keep it crisp.
  5. If you’re feeling extra, drizzle some pomegranate molasses for added sweetness.