Spinach salad with pomegranate vinaigrette
Cook Time
30 mins
Total Time
30 mins
Keep up your healthy-eating routine with this delightful spinach salad with pomegranate vinaigrette. It's packed full of flavor, vitamins and antioxidants.
Course: Side
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
The salad
  • 10 oz baby spinach leaves
  • 5 oz baby bella mushrooms sliced thin
  • 1 fresh red pepper diced
  • 2 fresh tomatoes sliced into wedges
  • 1 small shallot sliced thin (to taste)
  • 1/2 cup cooked bacon diced
  • goat cheese crumbled (to taste)
  • 4 tbsp fresh pomegranate arils (Pom Poms)
The vinaigrette
  • 2 tbsp red wine vinegar
  • 2 tbsp pomegranate juice
  • 1/2 cup extra virgin olive oil
  • 2 tsp sugar
  • 1 tsp sea salt
  • freshly ground black pepper (to taste)
The vinaigrette
  1. To extract the juice from the pomegranate arils, use a small bowl and press them with the back of a teaspoon. Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4 days. Allow the salad dressing to come to room temperature, and then re-emulsify.
The salad
  1. Rinse, dry and prep all the vegetables and set aside. Cook the bacon and remove to a paper-towel lined plate to cool. Dice the bacon. Add the vegetables to an extra-large salad bowl. Toss the salad with a desired amount of vinaigrette. It should be well coated, but not too wet. Top the salad with the goat cheese, bacon and fresh pomegranate arils.
Recipe Notes

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Sliced green onions or red onion can be substituted for the shallot if desired. Slice the onion thin and used desired amount to taste.