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Winter Spinach Salad with Pomegranate, Feta, and Almonds Recipe

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  • Author: admin
  • Prep Time: 0h 15m
  • Cook Time: 0h 0m
  • Total Time: 0h 15m
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A fresh and vibrant Winter Spinach Salad featuring crisp spinach leaves, sweet pomegranate seeds, crunchy sliced almonds, tangy feta cheese, and dried cranberries, all tossed in a homemade balsamic honey vinaigrette. This no-cook, quick-to-prepare salad is perfect as a light lunch or a flavorful side dish during the colder months.

Ingredients

Scale

Salad Ingredients

  • 4 cups fresh spinach
  • 1/2 cup pomegranate seeds
  • 1/4 cup sliced almonds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup dried cranberries

Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the spinach: Wash and dry the spinach thoroughly, removing any tough stems or wilted leaves to ensure freshness and the best texture.
  2. Arrange the spinach: Place the spinach in a large salad bowl, spreading it out evenly as the salad base.
  3. Add pomegranate seeds: Sprinkle the pomegranate seeds evenly over the spinach leaves to add bursts of sweetness and color.
  4. Add sliced almonds: Spread the sliced almonds on top for a crunchy texture contrast.
  5. Add crumbled feta: Crumble the feta cheese into small pieces and distribute it evenly over the salad for a tangy, creamy element.
  6. Add red onion: Thinly slice the red onion and scatter it over the salad for a mild sharpness.
  7. Add dried cranberries: Toss the dried cranberries across the salad to introduce chewy, sweet notes.
  8. Make the dressing: In a small bowl, combine the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper.
  9. Whisk dressing: Whisk the dressing ingredients together vigorously until well emulsified and smooth.
  10. Dress the salad: Pour the dressing over the salad gradually, starting with a small amount.
  11. Toss salad: Gently toss the salad to coat all ingredients evenly with the dressing without bruising the spinach.
  12. Adjust seasoning: Taste the salad and add more salt or pepper if desired for balanced seasoning.
  13. Serve or store: Serve immediately for the freshest taste or refrigerate for a short time before serving.

Notes

  • For best texture, use fresh baby spinach and remove excess moisture before assembling.
  • Feel free to substitute almonds with walnuts or pecans for a different nutty flavor.
  • Adjust honey in the dressing to taste for desired sweetness level.
  • This salad is best served fresh to preserve the crunch of the nuts and the vibrancy of the spinach.
  • Can be made ahead but add dressing just before serving to prevent wilting.

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Find it online: https://comfortmealsmadeeasy.com/winter-spinach-salad-with-pomegranate-feta-and-almonds-recipe/