Spinach Pomegranate Salad with Spinach, Hazelnuts, and Mint
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Earthy spinach and sweet-tart pomegranate make a great pairing, but do you want to know how to make it even better? THIS spinach pomegranate salad wins rave reviews every time I make it. Let me show you how it’s done.
Salads can go one of two ways: they’re either an afterthought, tossed together to add something green to the table, or they truly shine and elevate the whole meal. This spinach and pomegranate salad is definitely the second kind. It’s bright, flavorful, and adds a beautiful pop to any plate, especially in the winter when pomegranates are at their best.
I make this salad every year once pomegranate season rolls around, and it never disappoints. With its festive red, green, and white colors, it always steals the show on a Christmas dinner table.
What makes this spinach pomegranate salad so special
When I was making this recipe, I wanted it to be truly special. A salad with pomegranate seeds already feels elevated – I don’t know if it’s because pomegranates can be hard to find out of season, or their pretty bright color, but they certainly make dinner feel more festive!
So the next task I had when developing this recipe was figuring out what combination of ingredients to pair my spinach and pomegranate seeds with – and have I got a line up for you!
This is what makes this spinach pomegranate so special:
- The maple balsamic dressing: The natural sweetness of maple syrup melds with the tanginess of the balsamic, and those flavors are perfect with the other yummy bits in this salad.
- Pomegranate seeds: Tart, sweet, and crunchy pomegranate jewels are as pretty as they are tasty.
- Mint: A pop of fresh mint brightens things up every few bites!
- Toasting the hazelnuts: The flavor of the hazelnuts intensify when they’re roasted, making a deeper flavor. Toasted hazelnuts make a winter salad feel nostalgic. They’re also the only nut I rarely use, so they feel special!
- Textures: The true mark of a good salad is the textural contrast. I love it when there is a mixture of crunchy, crisp, juicy, and cheesy!
Make-ahead pomegranate salad
Making your own salad dressing, toasting hazelnuts, and removing all 618-ish pomegranate seeds is a bit too much to do last minute if you’re making a big dinner for friends and family. Luckily, all these things can be made ahead of time.
To make this salad ahead of time:
- Make the balsamic vinaigrette up to a week ahead and store it in a jar in your fridge. Give the jar a good shake to re-emulsify the dressing before you use it.
- Remove the seeds from the pomegranate and store them in a covered container in your fridge for 3-4 days. Or you can often buy pomegranate seeds in the refrigerated produce section!
- Toast and chop the hazelnuts ahead of time and store them in a container in your pantry. And toast extra while you’re at it. They keep well for many weeks so you can sprinkle them into your dinner salads all month.
Before your guests arrive for dinner, add the spinach, mint, pomegranate seeds, hazelnuts, and (if you’re using it) the parmesan to a big salad bowl. I even put the jar of salad dressing and the salad tongs into the bowl cause I’m a big time prep nerd when throwing a dinner party.
Just before serving dinner, pour the dressing into the bowl, toss, and serve.
How to remove seeds from a pomegranate
Some people refer to the seeds as pomegranate arils. There are many different methods for getting them out, and I’ve tried them all! I wish I could tell you there was one fast and easy way, but there are only two things I’ve found that really work well: time and patience. When I’m cooking, I usually move quickly in the kitchen. But it comes to removing seeds from a pomegranate, I force myself to slow down. It’s a welcome little zen moment.
This is the how I deseed a pomegranate – courtesy of a pamphlet that came with a pomegranate I once bought:
- Cut the top and bottom off the pomegranate.
- Score the pomegranate into quarters (don’t cut all the way through the peel).
- Twist the pomegranate apart. Scoring the pomegranate first makes this possible and leaves all the seeds intact.
- Once your pomegranate is in quarters, give yourself ten leisurely minutes to remove the seeds. Don’t hurry this step, simply enjoy the minutes you have to do nothing other than think about the task at hand. And make sure to snack on a few of the seeds while you’re at it!
FAQs about this salad
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
What to serve with spinach pomegranate salad?
The thing I love about this salad is that it’s a quick and easy way to elevate simple meals, making them memorable. The last time I served this pomegranate salad, it sat next to pan-fried chicken with mushrooms. It would also work with pan-seared salmon or some pork chops.
Can I use another type of cheese?
Sure! If you’d prefer, feta cheese or goat cheese goes well with these flavors.
How do I store leftovers?
If you’ve not yet mixed everything together, you’ll want to keep the dressing separate in an airtight container or mason jar. Keep the hazelnuts at room temperature, and the rest of the salad in an airtight container in the fridge for up to 5 days. If you’ve already mixed your spinach pomegranate salad, transfer it to an airtight container in the fridge. Try and eat it the next day before the dressed spinach wilts too much.
Can I add meat to the spinach pomegranate salad?
Sure thing! My top pick would be shredded chicken.
I don’t have hazelnuts. Can I use another nut?
Sure! Hazelnuts usually hit the shelves in winter, so if you can’t find them or don’t have them on hand when you want this salad, you can substitute nuts. Walnuts or candied pecans would work great!
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
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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!
Yes! I feel exactly the same way. So happy to get back to lighter eating now that the holidays are over!
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!