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–+ servings
A plate with pomegranate and feta salad with spinach and clementines next to forks.
Course Salad

Pomegranate Feta Salad with Spinach and Clementines

By: Elysia Cartlidge
Servings 6 servings
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 10 minutes! {Gluten-free & vegetarian}
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

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

For the dressing:

  • 1/3 cup freshly squeezed clementine juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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

Calories: 134kcalCarbohydrates: 17gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 2mgSodium: 246mgPotassium: 430mgFiber: 4gSugar: 11gVitamin A: 3758IUVitamin C: 40mgCalcium: 74mgIron: 1mg
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