I’ve mentioned it before, but I’m not the biggest of salad fans—I’m definitely not one of those people who can fill a mixing bowl with lettuce and happily go to town (I’m not a rabbit!). But I do love interesting salads like this one. I love the mix of flavors and textures. And I love that there are enough hearty mix-ins that it feels like a full meal.
This bright and colorful Spinach Pomegranate Salad is great for everyday eating, but would also be a beautiful addition to your holiday table! Serve it as a Thanksgiving or Christmas salad for a fresh addition to the menu.
What is in this pomegranate salad?
This colorful dish makes a perfect Christmas salad, thanks to its cheery reds and greens. For the salad itself, you’ll need baby spinach, pomegranate seeds, toasted sliced almonds, feta cheese, and green onions. The whole thing is tossed with a homemade clementine vinaigrette.
Intimidated by the idea of making your own dressing? Don’t be! All you need to do is whisk clementine juice and zest with a few other ingredients, and you’ll have a delicious, complex salad dressing.
How do I get the seeds out of a pomegranate?
Cutting and peeling a pomegranate seems intimidating, but once you get the hang of it, you’ll realize just how simple it can be! Here’s how to do it:
- Using a sharp knife, cut a thin slice from the base of the pomegranate.
- Score the pomegranate along the ridges from the crown down to the base. No need to cut deep—just through the peel.
- Make the score marks all the way around the pomegranate.
- Break apart the segments along the score marks.
- Remove the pomegranate seeds from the peel and pith and pop into a bowl.
- If any pieces of the peel or pith are still in the pomegranate seeds, you can fill a bowl with water and the seeds—the arils—will sink, and the pith will float.
Tell me about the dressing!
This clementine vinaigrette is bright, zesty, and sweet! It’s a great contrast to the tart burst of the pomegranate and earthiness of the spinach. Grab those adorable sweet clementines when they are in season, and the juice and zest will add tons of flavor to this dressing.
Can I make this salad in advance?
You can go ahead and make this salad undressed up to a day in advance—just dress it right before serving.
Another tip: this salad is absolutely a great candidate for a mason jar salad! There is nothing in this mix that won’t hold in the fridge for a few days. I will say that pomegranate seeds tend to turn more quickly than most produce, so I would use any pre-made salads within three days or so.
To make this spinach and pomegranate salad recipe as a salad in a jar, pour the dressing into the bottom of the jar, and then add the pomegranate seeds, feta, green onions, and almonds. Top it all off by packing the baby spinach on the top. This order of layering will keep the dressing separated from the greens until you are ready to eat, so you don’t end up with soggy, slimy spinach.
What should I serve with a spinach and pomegranate salad?
With this recipe, you have the perfect Thanksgiving or Christmas salad! So what should you serve with it? We suggest:
- Try it with ham, like our slow cooker honey-glazed ham or our orange bourbon glazed Christmas ham.
- It would also be great alongside a brined and roasted turkey or chicken.
- While this sheet pan maple glazed salmon already has a vegetable side cooked in, it never hurts to add a salad!
- Cooking meatless? Serve this pomegranate salad alongside our butternut squash stuffed shells or lasagna rosa.
- For a vegan holiday dinner, try these vegan stuffed shells or lentil shepherd’s pie. Make sure you skip the feta in the salad and replace the honey in the dressing with maple syrup!