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This pomegranate spinach salad is a refreshing and colorful dish that brings together a delightful mix of textures and flavors. The natural sweetness of apples and pomegranate seeds, combined with the creamy tang of goat cheese and the crunch of candied pecans, makes every bite exciting. Whether served as a light lunch or an elegant side at festive gatherings, this salad is sure to impress with its balance of sweet, savory, and nutty elements.

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Ingredients Breakdown

Fresh spinach or mixed leafy greens serve as the perfect foundation, providing a mild, slightly earthy flavor that complements the bolder ingredients. Opt for baby spinach for a tender texture or mixed greens for variety.

Farro adds a hearty, nutty chew that makes the salad more substantial. This ancient grain is rich in fiber and protein, making it an excellent addition to any meal. Cooking it in vegetable broth instead of water enhances its flavor.

Crisp apples introduce natural sweetness and a refreshing crunch. Varieties like Honeycrisp, Fuji, or Pink Lady work best due to their balance of sweetness and tartness. Slice them thinly for even distribution.

Pomegranate seeds provide bursts of juicy sweetness while adding a vibrant pop of color. They contrast beautifully with the creamy goat cheese and create a well-rounded flavor profile.

Goat cheese contributes a creamy, slightly tangy element that balances the sweetness of the fruit. If you prefer a milder option, feta cheese can be a great substitute.

Candied pecans enhance the salad with a rich, caramelized crunch. They add depth to the dish and complement the other textures perfectly. If you prefer a less sweet option, toasted pecans work just as well.

Step-by-Step Preparation Guide

Making the vinaigrette is a crucial step in bringing the salad together. Pour extra virgin olive oil, apple cider vinegar (or pomegranate molasses), honey, Dijon mustard, fresh thyme, salt, and black pepper into a mason jar. Secure the lid and shake vigorously until the dressing is well emulsified. Let it sit for at least 30 minutes to allow the flavors to meld beautifully.

Prepping the salad ingredients requires attention to detail. Thinly slice the apples just before assembling the salad to prevent oxidation. To extract pomegranate seeds efficiently, slice the fruit in half and tap the back with a wooden spoon over a bowl.

To assemble the salad, start with a large bowl and layer in the spinach, cooked and cooled farro, apple slices, pomegranate seeds, crumbled goat cheese, and candied pecans. Toss everything gently to avoid bruising the greens.

Dressing the salad at the right time is key. Drizzle the vinaigrette lightly just before serving, ensuring even coverage without overpowering the fresh ingredients. Toss gently once more to distribute the flavors.

Recipe Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to maintain crispness.

Prepare the vinaigrette ahead of time and store it in the fridge for up to a week for quick salad assembly.

For a dairy-free version, swap out the goat cheese for avocado or a plant-based cheese alternative.

If you’re nut-free, replace candied pecans with toasted sunflower or pumpkin seeds for a similar crunch.

Adjust the acidity in the dressing by adding more honey for sweetness or more vinegar for tanginess.

What to Serve With This Recipe

This salad pairs well with a variety of proteins for a more filling meal. Grilled chicken, seared salmon, or roasted turkey complement its fresh and tangy flavors beautifully.

Crusty artisan bread or warm, flaky croissants make an excellent side, adding a satisfying contrast to the crisp salad.

To enhance the dining experience, pair this salad with a glass of chilled white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir. A sparkling pomegranate spritzer also makes for a refreshing non-alcoholic pairing.

Customization Ideas

Try swapping goat cheese with blue cheese for a more intense, tangy contrast.
Roast butternut squash or sweet potatoes and toss them in for a warm seasonal variation.
Experiment with grains like quinoa or wild rice for different textures and flavors.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Assemble all ingredients except the apples and dressing. Add them just before serving to maintain freshness.
What’s the best way to keep apples from browning? Toss them in a little lemon juice to prevent oxidation.

How long does the vinaigrette last in the fridge?
It stays fresh for up to a week when stored in an airtight container.

Can I use a different type of vinegar in the dressing?
Absolutely! Balsamic vinegar or red wine vinegar can add a deeper flavor.

Pomegranate spinach salad is a vibrant and flavorful dish that shines in any season. Whether served as a light entrée or an elegant side, its refreshing taste and satisfying crunch make it a crowd-pleaser. Feel free to experiment with variations and enjoy the endless possibilities this salad offers!

Ingredients

Salad

4 cups fresh spinach or a mix of leafy greens
1 cup cooked and cooled farro
2 medium apples, thinly sliced
1 large pomegranate, seeded (about 1 cup of arils)
4 ounces goat cheese, crumbled
½ cup candied pecans

Vinaigrette

⅔ cup extra virgin olive oil
⅓ cup apple cider vinegar (or substitute with pomegranate molasses)
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and black pepper, to taste

Instructions

Pour all vinaigrette ingredients into a mason jar and secure the lid tightly. Shake the jar vigorously until the dressing is well emulsified. Allow it to rest for at least 30 minutes, giving the flavors time to meld beautifully.

In a large salad bowl, gently toss together the spinach, farro, sliced apples, pomegranate seeds, goat cheese, and candied pecans. Drizzle lightly with the vinaigrette just before serving, ensuring each bite is coated in the flavorful dressing. Serve immediately for the freshest taste and best texture.