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Pomegranate & Baby Spinach Salad

 Pomegranate & Baby Spinach Salad
I toss together greens, blue cheese, pomegranate seeds and toasted hazelnuts for this elegant salad. You won’t want to serve it without the tongue-tingling, made-from-scratch dressing. —Nancy Mueller, Menomonee Falls, Wisconsin
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 2 cups torn Bibb lettuce
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/2 cup pomegranate seeds
  • 1/2 cup coarsely chopped hazelnuts, toasted
  • DRESSING:
  • 2 tablespoons canola oil
  • 2 tablespoons pomegranate juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a salad bowl, combine the spinach, lettuce, cheese, pomegranate
  • seeds and hazelnuts.
  • In a small bowl, whisk the dressing ingredients. Drizzle over spinach
  • mixture; toss to coat. Serve immediately. Yield: 8 servings.
Nutritional Facts: 1 cup equals 155 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 299 mg sodium,

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Pomegranate & Baby Spinach Salad (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 6 g protein.