Pomegranate Spinach Feta Walnut (Print Version)

Fresh spinach, pomegranate, feta, and walnuts tossed in a lively homemade vinaigrette for a quick, flavorful dish.

# Components:

→ Salad Components

01 - 5 oz baby spinach leaves, washed and dried
02 - 1 large pomegranate, seeds only (approximately 1 cup)
03 - 3.5 oz feta cheese, crumbled
04 - 1/2 cup walnuts, roughly chopped
05 - 1/2 small red onion, thinly sliced

→ Vinaigrette Dressing

06 - 3 tbsp extra-virgin olive oil
07 - 1.5 tbsp balsamic vinegar
08 - 1 tsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - In a small mixing bowl, vigorously whisk together the extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until the mixture becomes emulsified and well combined.
02 - In a large salad bowl, combine the baby spinach leaves, pomegranate seeds, thinly sliced red onion, and roughly chopped walnuts.
03 - Drizzle the prepared vinaigrette evenly over the ingredients in the salad bowl. Toss gently using salad tongs or serving spoons to ensure all components are lightly coated.
04 - Just before serving, sprinkle the crumbled feta cheese over the top of the tossed salad.
05 - Present the salad immediately to guarantee peak freshness and optimal texture.

# Expert Advice:

01 -
  • Uses simple pantry and produce staples so you can make this any time
  • Ready to serve in just fifteen minutes so it is ideal for busy days or last-minute potluck invites
  • Vegetarian and naturally gluten free for easy sharing with friends and family
02 -
  • Packed with vitamins minerals and antioxidants thanks to spinach and pomegranate
  • Naturally gluten free and vegetarian making it versatile for gatherings
  • Fits any season but especially shines in fall and winter when pomegranates are freshest
03 -
  • Always use fresh pomegranate seeds for best taste Pre-packed seeds are convenient but can sometimes taste dull
  • The secret to extra flavor is toasting the walnuts I learned this brings out a deeper nuttiness that perfectly balances the sweet and tangy notes
  • If the red onion flavor is too sharp briefly soak the slices in cold water before adding to the salad This trick keeps everyone going back for more and prevents overpowering the other ingredients

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