| Prep: 20 mins | Cook: No cooking required | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 15g | 4g | 13g |
| sugars | fibre | protein | salt |
| 8g | 3g | 6g | 0.4g |
Bright, refreshing and filled with the flavors of the season, the delightful Spinach and Pomegranate Salad has a special place in my heart and my kitchen. This salad sings a song- a melody of sweet-tart crunch of pomegranate seeds, the deep greens of baby spinach, and the nutty goodness of toasted pecans. Topped off with the creamy feta cheese, every bite feels like a celebration. It’s not often that a simple salad can pack such a powerful punch, but oh, this one does just that.
A Feel-Good Dish
In the heart of Charleston, we Southern belles love indulging in our rich, hearty dishes but we understand the importance of balance. The Spinach and Pomegranate Salad provides exactly that. It nourishes not just the taste buds, but the soul and your body too. The spinach and pomegranate seeds are power-packed with nutrients. Medical News Today particularly emphasizes the antioxidant properties found in both these ingredients. I love this salad not just because it’s downright delicious, but also for the invigorating health boost it provides with each bite.
Perfect Pairings
As much as this salad shines brightly on its own, it also pairs beautifully with different dishes. If you’re asking me, it’s heaven when eaten alongside a classic Southern fried chicken, where the freshness of the salad balances the richness of the chicken. Or you may consider pairing it with some mouth-watering coastal seafood. It’s just like being back on Folly Beach, the crisp ocean air, the saltwater, and a dish bursting with flavors in your hand, only enhancing the other. The Spruce Eats shares an authentic Southern fried chicken recipe that you might want to try with this salad.
For those days when you want a break from all the heaviness but don’t want to sacrifice flavor, the Spinach and Pomegranate Salad is your ultimate ally. Now, shall we start cooking?
What You’ll Need
- 8 cups fresh baby spinach
- 1 cup pomegranate seeds
- 1/2 cup pecans, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Method
Step One
Start by rinsing the fresh baby spinach leaves and letting them dry. Once they are dried, put them in a big salad bowl.
Step Two
Add the pomegranate seeds, toasted pecans and crumbled feta cheese to the salad bowl. Then, slice the red onion thinly and add it as well.
Step Three
To make the dressing, take a separate bowl and combine the extra virgin olive oil, balsamic vinegar, honey and the minced garlic. Stir them well until they are properly mixed. Add salt and pepper according to taste.
Step Four
Drizzle the dressing over the salad in the bowl. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
Step Five
Once the salad is mixed well, it’s ready to be served. You can enjoy it immediately or refrigerate it for a while to let the flavors meld together.
