Spinach Pomegranate Salad with Spinach, Hazelnuts, and Mint
This post may contain affiliate links. Please read our disclosure policy.
This spinach pomegranate salad is bright, festive, and packed with crunchy, creamy, sweet, and tangy flavors. It’s the kind of beautiful salad that completely steals the show at the table.
This spinach pomegranate salad is the kind of salad that completely changes the mood of the table. It’s bright, colorful, and packed with flavor and texture, with juicy pomegranate seeds, toasted hazelnuts, creamy cheese, fresh mint, and a maple balsamic dressing that ties everything together beautifully. It feels festive and a little special without being fussy at all.
I make this salad every year once pomegranates come into season, and it always disappears fast. The sweet-tart pop of the pomegranate seeds with the peppery spinach and tangy dressing just works so well together. And the toasted hazelnuts? They add such a warm, nutty flavor that makes the whole salad feel extra cozy and perfect for colder months.
One thing I always pay attention to when making salads is texture. The best salads have contrast — crunchy, crisp, creamy, juicy — and this one absolutely delivers. Between the crunchy hazelnuts, juicy pomegranate seeds, soft cheese, and fresh mint, every bite feels layered and interesting in the best way.
Make-ahead pomegranate salad
If you’re making this salad for a holiday dinner or gathering, the good news is that nearly everything can be prepped ahead of time.
- Make the maple balsamic dressing up to a week ahead and store it in a jar in the fridge. Give it a good shake before serving to bring it back together.
- Remove the pomegranate seeds up to 3–4 days ahead and keep them in a covered container in the fridge. (Or save yourself the effort and buy prepped pomegranate seeds from the produce section.)
- Toast and chop the hazelnuts ahead of time and store them in an airtight container in the pantry. They keep well for weeks and are great sprinkled onto other salads, too.
Right before guests arrive, add the spinach, mint, pomegranate seeds, hazelnuts, and parmesan (if using) to a large serving bowl. I’ll often place the dressing jar and salad tongs right into the bowl so everything is ready to go when it’s time for dinner.
Just before serving, pour over the dressing, toss, and bring it straight to the table.
How to remove seeds from a pomegranate
Some people call them pomegranate arils, but whatever you call them, getting the seeds out of a pomegranate can feel a little intimidating at first. I’ve tried all the “quick tricks” over the years, and honestly, the method that works best is simply slowing down and taking your time with it. I’ve actually grown to enjoy it — it’s become a quiet little kitchen ritual for me.
Here’s the method I use:
- Cut the top and bottom off the pomegranate.
- Score the peel into quarters, being careful not to cut all the way through.
- Gently twist the pomegranate apart into sections. Scoring it first helps the fruit separate cleanly while keeping the seeds intact.
- Working one section at a time, use your fingers to loosen the seeds into a bowl.
Give yourself a few unhurried minutes for this part and don’t worry about being perfectly efficient. And definitely snack on a few seeds while you work — it’s part of the experience.
Spinach Pomegranate Salad Recipe
Ingredients
Maple Balsamic Dressing
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- A pinch of salt and pepper
Spinach Pomegranate Salad
- 5 ounces baby spinach leaves
- ½ cup mint leaves
- Seeds from 1 pomegranate
- ¾ cup hazelnuts (toasted and chopped)
- Optional: ½ cup shaved parmesan cheese
Instructions
- Place all the maple valsamic dressing in a jar and shake to combine.2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, ½ teaspoon dijon mustard, A pinch of salt and pepper
- Add the salad ingredients to a large salad bowl, pour the dressing over the top, and toss to coat.5 ounces baby spinach leaves, ½ cup mint leaves, Seeds from 1 pomegranate, ¾ cup hazelnuts, Optional: ½ cup shaved parmesan cheese
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
So great will make it again and again
Thanks, Darlene!
Terrific recipe!! I am not known as a “creative” cook amongst my friends. And when I made this salad for my friends who are wonderful cooks they sent me, my own personal a 5 star rating!! A first in my culinary circle. So the 5 stars really belongs to you. I’ve made it 3 times. I highly recommend.
How about feta I stead of parm?
I think that sounds great!
I tried the dressing …I LOVED it ….BIG heart
Thank you so much!!!
I TRIED THE DRESSING …. I LOVED it
i guess your website will be my favorite
Awww thank you so much!
I’ve made this salad already twice over the holidays and my guests are asking for more 🙂 It’s really good! But I can’t find good maple syrup where I live (Italy) so I use honey instead.
I’m so happy to hear it’s been a hit!
Hi Kristen, Just wondering where the maple is in the dressing?
I saw maple syrup in my notes but for some reason wrote honey. Thanks for letting me know!