This pomegranate feta salad with spinach and clementines is filled with gorgeous jewel-toned colors and refreshing flavors! The perfect way to sneak in some extra servings of fruits and vegetables this holiday season, and makes a stunning festive salad to pair with any holiday meal. The best part? It’s ready to serve in just 15 minutes! {Gluten-free & vegetarian}
Table of Contents
Pomegranate and Spinach Salad
This delicious pomegranate feta salad is the perfect antidote to rich, hearty flavors during the holidays. Sweet pomegranate seeds and clementines are sweet and juicy and offer a nice acidity, balanced by the earthy spinach, salty feta cheese, and crunchy almonds.
The homemade dressing is so good, you’ll want to drink it! This is truly the perfect winter salad, and we make it on repeat all winter long when clementines and pomegranates are in season!
For more festive holiday salad ideas, be sure to also check out this Christmas Wreath Salad and Christmas Fruit Salad too!
Why We Love This Pomegranate Salad Recipe
- Ready in literally 15 minutes
- Relies on common grocery store ingredients
- Prep it ahead of time and dress right before serving
- Dietitian-formulated with nutrient-dense ingredients for lots of vitamins and minerals
- Good source of fiber to balance the more starchy holiday sides
- Stunning presentation with the jewel-toned toppings
- Perfect balance of textures to keep every bite interesting
- Quick enough for a family dinner but also great for special occasions
Ingredient Notes
- Baby spinach: The baby-sized leaves are a better fit for salads as they’re milder, more tender, and easier to chew. Spinach is a great source of vitamins and minerals, especially iron, folate and vitamins A, K and C. Feel free to sub in spring mix, baby arugula, or romaine lettuce if that’s what you have on hand.
- Pomegranate: The pomegranate seeds add a wonderful color, crunch, and a pop of sweetness. They are also high in antioxidants and vitamin C!
- Clementines: Fresh clementines are sweet and juicy, not quite as tart as other types of oranges. They’re also loaded with vitamin C, which can support immune health. Feel free to use diced orange or tangerine slices if you can’t find clementines.
- Almonds: Slivered almonds are just the right size, but you could also use sliced almonds, pine nuts, walnuts or pecans if that’s what you have on hand.
- Feta: For a nice salty, creamy flavor. Goat cheese works great, too!
For the salad dressing
- Clementine juice: Use freshly squeezed clementine juice for the best flavor without the added sugar.
- Apple cider vinegar: This adds a nice tang to the dressing. You can use white wine vinegar if you have that instead.
- Honey: Add a little honey to sweeten the dressing naturally. You can also sub in pure maple syrup.
- Olive oil: Use extra virgin olive oil for the best flavor and healthy fats.
- Salt and black pepper
Step-by-Step Instructions
- In a frying pan, toast the almonds for about 5-6 minutes over medium heat, or until lightly browned and fragrant.
- In a jar or mini blender, mix together all of the ingredients for the dressing until well combined.
- Add the spinach to a large bowl or arrange on a platter.
- Top with pomegranate arils, clementines, almonds and feta.
- Drizzle with desired amount of dressing (I used about half the dressing) and toss to combine.
Expert Tips
If you’re planning on making this spinach orange salad ahead of time, I recommend adding the dressing right before serving to prevent the salad from going soggy.
How to Remove Pomegranate Seeds
Removing pomegranate seeds can be a little daunting, but it’s pretty easy once you know how!
- Roll the pomegranate on your work top, this will help to loosen the seeds.
- Score the skin around the middle with a knife and then use your hands to tear it in half. If you cut it right in half, you’ll cut through the seeds and the juice will escape.
- Hold one of the halves, facing down, over a bowl and tap the top with a spoon. The seeds will come right out.
Expert tip: You can also remove the seeds in a large bowl full of water for less of a mess! The seeds should drop to the bottom and the white pith should float to the top!
Storage Guidelines
You can store the salad components and dressing in the fridge for up to five days.
Recipe FAQs
Yes, this pomegranate salad can be made in advance, although I do recommend preparing the components for the salad and dressing separately. To prevent the salad from going soggy, add the dressing right before serving.
Yes! Those little plastic cups of pomegranate arils from the grocery store are such a time-saver. They’re generally in the produce section and can be added to the salad in seconds.
I highly recommend toasting the almonds as it brings out the fullness of their flavor and adds a nice extra crunch. To do so, heat them in a small skillet over medium heat. Just be sure to watch the almonds closely and stir them frequently to prevent them from burning. Once you can smell them, that’s usually a sign they’re done!
How to Serve
You can serve this salad up in a number of different ways. You can either toss all of the ingredients into a large bowl, add the dressing and toss together.
Alternatively, for a nicer presentation (ideal if serving for a crowd or on a special occasion), you can arrange on a large platter and allow each person to dress their salad individually. It’s totally up to you!
Either way, it’s still beautiful and delicious!
What to Pair with this Salad
This spinach clementine salad works great with lots of main dishes. I especially like it served with chicken and fish. You could either add some grilled chicken or salmon to incorporate more protein or pair it with one of the following recipes:
- Almond Flour Chicken Tenders
- Walnut Crusted Salmon
- Air Fryer Boneless Turkey Breast
- Parmesan Crusted Cod
- Cranberry Chicken Meatballs
Recipe Variations
- Add more veggies: I love the bite of red onion with the ripe pomegranate and salty feta. Diced avocado would be great with all the bright flavors as well!
- Kale pomegranate salad: To make this salad even more filling, slice strips of fresh kale and massage them in the dressing. Add the toppings and serve. It lasts for days in the fridge like this!
- Add protein: Diced chicken breast or leftover turkey turn this salad into a complete meal.
More Salad Recipes You’ll Love
- Roasted Beets and Carrots Salad
- Cranberry and Walnut Coleslaw
- Blueberry Walnut Salad
- Nectarine Salad
- Quinoa Salad with Pomegranate
- Kale Salad with Cranberries
Did you make this recipe? Scroll down to leave a star rating and review!
Pomegranate Feta Salad with Spinach and Clementines
Ingredients
For the salad:
- 8 cups fresh baby spinach
- Arils (seeds) from one large pomegranate (about 1 cup pomegranate seeds)
- 4 clementines peeled and separated
- 1/3 cup slivered almonds, toasted
- 1/2 cup crumbled feta cheese
Instructions
- In a frying pan, toast the almonds for about 5-6 minutes over medium heat, or until lightly browned and fragrant.
- In a small bowl or mini blender, mix together all of the ingredients for the dressing until well combined.
- Add the spinach to a large bowl or arrange on a platter. Top with pomegranate arils, clementine slices, almonds and feta. Drizzle with desired amount of dressing (I used about half the dressing) and toss to combine. Serve immediately.
Notes
- I highly recommend toasting the almonds as it adds a delicious flavor to the salad. Just be sure to watch the almonds closely and stir them frequently to prevent them from burning.
- If you don’t want to go to the hassle of removing the pomegranate seeds, oftentimes you can purchase just the pomegranate arils already removed from the pomegranate. You can usually find these in the produce section of the grocery store in the salad bar area.
- If you’re planning on making this salad ahead of time, I recommend adding the dressing right before serving to prevent the salad from going soggy.
Nutrition
This recipe was originally posted in December 2015 and was updated in November 2024 to include more helpful tips and photos.
This salad is so easy and has so much flavour! It was a hit with the whole family (which is a huge win because there’s usually someone who isn’t a fan!). I’ve added it to my Xmas dinner plan this year. Enjoy!
Thanks so much for stopping by to comment Robin — so happy your family enjoyed the recipe! Always a great one to serve on Christmas! Hope you enjoy :)