Spinach Pomegranate Salad with Vanilla Vinaigrette
I could add double the pomegranate to this salad and be one happy camper! That said, the arils (or edible seeds) from just one of these sweet-tart fruits make this salad something special. A chopped apple or pear is a welcome addition and a good substitution for the times when you may not have a pomegranate on hand. Feel free to make the amount of salad that you need, based on the number of mouths to be fed. You can store any unused arils in an airtight container in the refrigerator for several days.

Yields 4 large or 6 side dish servings.


  • 1/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (10-ounce) package fresh spinach or baby spinach
  • Seeds from 1 pomegranate (easy seed removal is described above)
  • 1/4 of a small to medium red onion, thinly sliced
  • 1/2 cup toasted walnut pieces (spiced or candied pecans work well, too; see recipe link below)
  • 1/2 cup crumbled feta cheese (blue cheese is an equally delicious alternative)


  1. Mix the olive oil, vinegar, sugar, vanilla, salt, and pepper in small bowl with wire whisk until well blended. Alternatively, add everything to a jar with a tight fitting lid and shake until emulsified. The vinaigrette will appear whitish in color. The vinaigrette may be made ahead and stored in the refrigerator for several weeks. Shake well before serving. (The olive oil may harden, so allow to sit at room temperature for a few minutes to fully incorporate.)
  2. Add the remaining ingredients to a large salad bowl and toss with approximately 1/4 cup of the vinaigrette. As an option, you may divide among individual serving plates.

More recipes at FountainAvenueKitchen.com