Spinach Salad with Pomegranate Dressing (Side Dish)

Fall in love with spinach ---- when it's coated in a tangy dressing and tossed with crunchy walnuts and tart pomegranates.

Spinach Salad with Pomegranate Dressing (Side Dish)

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Total Time: 10 minutes
Servings: 4


  • 1/4 cup pomegranate molasses  (you can find this at Trader Joe’s)
  • Juice of 1/2 lemon
  • 2 tablespoons  honey  (I love the Turkish honey from Trader Joe’s)
  • 2 tablespoons  red wine vinegar
  • 3/4 cup  olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups  lightly packed spinach  (you can substitute your favorite lettuce --- butter lettuce or arugula would be delicious)
  • 1 pomegranate, seeds only
  • 1/4 cup  Parmigiano-Reggiano, thin shavings
  • 1/4 cup  toasted walnuts


  • To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
  • Toss salad ingredients together and dress with the vinaigrette.
  • If you have extra vinaigrette, it will keep fresh in your refrigerator for up to 4 days.
  • TIP: For Parmesan cheese shavings, use a vegetable peeler. You will get the perfect shavings every time!
  • TIP #2: You can buy pomegranate seeds OR use a whole pomegranate. I like to use a whole pomegranate because I know it’s fresh, and it also is usually much cheaper than buying just the seeds.
  •            If you’re using a whole pomegranate, fill a large bowl half way with water. Cut the pomegranate in half, and submerge the 2 halves under the water. Using your fingers, separate the seeds and discard the pulp. Pour the seeds/water through a strainer to separate the seeds.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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