Spinach Pomegranate Feta Salad

This Spinach Pomegranate and Feta Salad is gorgeous. I’m not sure if it is the wooden bowl and large wooden spoon or if it is the pretty pearl pomegranate arils combined with chunks of savory feta and leafy green romaine and spinach.

Perhaps it is a little bit of both.

Any Balsamic dressing you have on hand will be great with this salad. If you want to throw in some walnuts or pecans, please do so! I actually really meant to add a nutty flavor but I was so excited to photograph the bowl that I forgot.

If you want to make your own balsamic, I have a damn good Pomegranate Balsamic Dressing for you!

Again, the crazy beautiful wooden bowl had me mesmerized and I forgot to photograph the dressing. You can kind of see it in the photo below. I at least remembered to douse my salad with it before digging in. It is a very pretty red color and needs to be stirred often to keep the oil and vinegar combined.

If you are carnivorous, feel free to add some chicken or bacon to this salad. I actually meant to add bacon. I forgot both bacon and walnuts but I still enjoyed the pomegranates, spinach, and cheese!

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Yield: 4-6

Spinach Pomegranate Feta Salad

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This salad is light and flavorful, perfect to brighten up your day. The Pomegranate Balsamic Vinaigrette gives the greens a refreshing yet tart flavor.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Pomegranate Balsamic Vinaigrette

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• 1 cup pomegranate juice
• 1/4 cup lemon juice
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 Tbsp honey
• 1 tsp dijon mustard

Salad

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• 1 head of romaine lettuce
• 1 cup spinach
• 1/2 cup pomegranate arils (seeds)
• 1/4 cup feta or goat cheese crumbles

Instructions

pomegranate basil VINAIGRETTE

1. Add pomegranate juice, lemon juice, balsamic vinegar, honey and dijon mustard to a food processor or blender and blend until completely combined.
2. Slowly drizzle the olive oil into the food processor or blender through the top opening while the blender is on low.

SALAD

1. Mix the romaine lettuce and spinach together.
2. Top with pomegranate seeds, feta or goat cheese and vinaigrette.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 8mgSodium: 140mgCarbohydrates: 18gFiber: 4gSugar: 13gProtein: 4g

Nutrition information isn’t always accurate. You may want to spot check this information.

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How to Make Spinach Pomegranate Feta Salad

Toss your fresh spinach and romaine together in a large bowl, then scatter the pomegranate arils and crumbled feta across the top. If you want to add nuts for extra crunch and richness, walnuts or pecans work beautifully—just toast them lightly first to bring out their flavor. For a heartier meal, grilled chicken strips or crispy bacon pieces are excellent additions that complement the sweet-tart pomegranate and salty cheese. Drizzle everything with a good balsamic vinaigrette (store-bought is totally fine, or try making a pomegranate balsamic version if you’re feeling adventurous), then toss gently to combine and serve immediately so the greens stay crisp and the arils don’t get crushed.

Best Cheese Substitutes for Feta

If you don’t have feta on hand, crumbled goat cheese is your best bet—it has that same tangy, slightly sharp bite that makes feta special. For a milder option, try ricotta salata, which offers a creamy texture with just enough saltiness to complement the pomegranate arils without overpowering them. If you want something creamier, crumbled chevre works beautifully, though it’s less salty so you may need to adjust your dressing. In a pinch, even a sharp cheddar or aged cotija will add that savory contrast the salad needs, though the flavor profile shifts a bit. The key is finding something with enough personality to stand up to the bright pomegranate and balsamic dressing rather than disappearing into the greens.

Make-Ahead Tips for Pomegranate Salad

You can prep this salad up to a day ahead by storing your spinach, romaine, pomegranate arils, and feta separately in airtight containers in the fridge. Keep your dressing in a jar and give it a good shake right before tossing—since that oil and vinegar will separate, this step is crucial for even coating. Wait to dress the salad until just before serving to keep the greens crisp and prevent them from getting soggy. If you’re adding nuts or protein like bacon or chicken, prepare those fresh on the day you’re serving, or store them separately and add at the last minute for the best texture.

Spinach Salad Dressing Variations

While a classic balsamic vinaigrette is the perfect match for this salad, don’t be afraid to experiment with different dressings to keep things interesting. A tangy pomegranate vinaigrette (which we have a killer recipe for!) plays beautifully with the sweet-tart arils and creamy feta, and the beautiful red color makes your salad even more stunning. For something lighter, try a simple lemon vinaigrette or even a honey-Dijon mustard dressing—both complement the pomegranate’s brightness without overpowering the delicate spinach. If you prefer creamier dressings, a light Greek yogurt-based dressing with garlic and herbs adds richness without drowning your greens. Whatever direction you go, just remember to whisk or shake your dressing well before each use to keep the oil and vinegar from separating!

What to Serve with Pomegranate Spinach Salad

This salad is wonderful on its own, but it really shines when paired with hearty dishes that let it play a supporting role. Serve it alongside roasted chicken, grilled salmon, or herb-crusted lamb to balance the richness of those proteins with the salad’s bright, tangy flavors. If you’re keeping things vegetarian, it pairs beautifully with creamy pasta dishes, grain bowls, or roasted vegetable platters where the pomegranate arils add pops of color and sweetness. For a lighter meal, this salad works great as a base for shredded chicken or warm grilled shrimp—just toss them in right before serving so the spinach doesn’t wilt too much from the heat.

Frequently Asked Questions

Can you make this salad ahead of time?

I’d recommend assembling this salad just before serving since the spinach and romaine can get soggy if dressed too far ahead. You can definitely prep your components in advance though—wash and dry your greens, seed your pomegranate, and crumble your feta, then toss everything together with dressing right when you’re ready to eat for the best texture and that gorgeous presentation!

What can I substitute for pomegranate seeds?

While pomegranate arils add that gorgeous ruby color and sweet-tart flavor that makes this salad special, you could try dried cranberries, fresh raspberries, or even diced red apple for tartness and color contrast with the feta. That said, the pomegranate arils are really what give this salad its signature look and taste, so if you can find them fresh or frozen, they’re worth hunting down!

How do you keep spinach salad from getting soggy?

The best approach is to dress your salad just before eating it, since the pomegranate arils and feta will release moisture over time. If you’re making this ahead, keep the spinach and romaine separate from the pomegranate arils and feta, then toss everything together with your balsamic dressing right before serving—the author’s Pomegranate Balsamic Dressing needs to be stirred often anyway since the oil and vinegar separate, so fresh assembly works perfectly!

What type of feta cheese works best?

Any crumbled feta will work beautifully in this salad—the post doesn’t specify a particular type, so feel free to use whatever you have on hand. The creamy, salty chunks of feta are meant to complement the tart pomegranate arils and fresh greens, so just grab your favorite brand and crumble it over the top!

Can I add protein to this salad?

Absolutely! The author mentions that if you’re carnivorous, you can easily add chicken or bacon to bulk up the salad with protein. She actually intended to add bacon herself but forgot, so either option would pair beautifully with the sweet pomegranate arils and tangy feta.