Age-Defying Spinach & Pomegranate Salad
Baby spinach is tossed with juicy pomegranate seeds, toasted walnuts, and crumbled feta in a balsamic-honey dressing.
This salad earns its color from pomegranate seeds scattered generously through baby spinach, with toasted walnuts adding a satisfying crunch in every bite.
Pomegranates are widely recognized for their antioxidant content, and pairing them with omega-3-rich walnuts and iron-supportive spinach makes for a plate that fits naturally into an anti-aging-focused way of eating. A simple balsamic and honey dressing ties the sweet and savory elements together, and crumbled feta adds a salty contrast if you'd like it.
Assemble it just before serving so the walnuts stay crisp against the juicy pomegranate. If pomegranate seeds are out of season, dried cranberries or pomegranate molasses in the dressing can stand in for a similar sweet-tart note. Toast the walnuts in a dry skillet for a couple of minutes before adding them — it deepens their flavor and keeps them from tasting flat against the sweet pomegranate.
Ingredients
- 4 cups baby spinach — fresh
- 1 cup pomegranate seeds — fresh or packaged
- 1/2 cup walnuts — lightly toasted
- 1/4 cup feta cheese — crumbled, optional
- 1 small red onion — thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey — optional, for a hint of sweetness
- to taste sea salt & black pepper
Instructions
- 1In a large mixing bowl, add fresh spinach, pomegranate seeds, toasted walnuts, red onion, and feta (if using).
- 2In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- 3Pour the dressing over the salad and toss gently to combine.
- 4Serve immediately for the freshest flavor and maximum nutrient benefits.