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–+ servings
Pomegranate Salad

Deliciously Vibrant Pomegranate Salad in Just 15 Minutes

This Pomegranate Salad bursts with the refreshing flavors of pomegranate seeds and crisp greens, perfect for a quick and vibrant side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups baby spinach
  • 1 cup pomegranate seeds
  • 1 cup cucumber diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion thinly sliced
For the Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • to taste salt
  • to taste pepper

Equipment

  • Salad spinner
  • small bowl
  • Large serving bowl

Method
 

Preparation
  1. Wash the baby spinach thoroughly and dry it using a salad spinner or paper towels.
  2. Extract the pomegranate seeds by cutting open the pomegranates and gently removing the seeds.
  3. Dice the cucumber into bite-sized pieces and thinly slice the red onion.
  4. Whisk together the olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper in a small bowl.
  5. Combine the spinach, cucumber, pomegranate seeds, red onion, and feta cheese in a large serving bowl.
  6. Drizzle with the dressing and toss gently until everything is nicely coated and vibrant.
  7. Serve the salad in a large platter or individual bowls, garnishing with extra pomegranate seeds if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 8mgSodium: 150mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh; store leftovers in an airtight container in the fridge for up to 3 days.

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