Pomegranate and Spinach Salad

pomegranate spinach salad | AFoodCentricLife.com

5 from 2 votes

Crisp greens, crunchy bacon and walnuts, egg, red onions, and pomegranate seeds. An almost classic spinach salad with a few delicious twists, including a pomegranate vinaigrette.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: American

Servings:

Calories: 307kcal

Author: Sally Cameron

Ingredients

Pomegranate Vinaigrette

2 tablespoons extra virgin olive oil
2-3 teaspoons pomegranate vinegar see swaps below
1 teaspoon real maple syrup
½ teaspoon Dijon mustard
2 pinches sea salt
2 pinches ground black pepper

Spinach Salad

6-8 ounces clean baby spinach leaves
4 ounces goat cheese crumbles or try blue cheese or feta
⅓ cup chopped walnut pieces about 2 ounces
⅓ cup pomegranate seeds
4-6 strips bacon, turkey or pork cooked crisp, crumbled
2 hard boiled eggs peeled and chopped
¼ small red onion sliced thin, or sub shallot

Instructions

Start by making the vinaigrette. Add the oil, vinegar, maple syrup, mustard, salt and pepper to a small bowl and whisk until smooth.
Add spinach leaves to a large bowl and toss with the dressing. Scatter the cheese, walnuts, seeds, bacon, egg and onion over the top and toss again and serve family style or on four individual plates.

Notes

Substitutions and variations:

Try pecans, pine nuts, or sliced almonds. Toasted pepitas are delicious too. For how to toast pepitas see this post.

For nut allergies, omit or use sunflower seeds or pumpkins seeds (pepitas).

Don't like goat cheese? Try blue cheese crumbles or tangy Greek feta cheese.

For vegetarians, skip the bacon.

If you're an avocado lover, diced avocado is a great addition with it's creamy rich texture and flavor.
Use red wine vinegar, cherry vinegar, or a cranberry vinegar.

Nutrition