This Orange, Spinach and Pomegranate Salad is vibrantly-coloured and flavour-filled. It not only looks beautiful it tastes fantastic. It has the bright tang of citrus, the fresh flavour of mint, the savoury contrast of red onion and the textural contrast of pomegranate seeds (arils). These beautiful ingredients sit on a bed of bright green, nutritious baby spinach.
The salad is an ideal accompaniment to many main courses or deliciously refreshing as a light lunch. Furthermore, it is ideal for people with specific dietary requirements, being gluten-free, dairy-free and vegan. This vibrantly coloured salad will brighten dull, wintery days.
I use these ingredients for the Orange, Spinach and Pomegranate Salad :
Baby Spinach:
This is a type of flat-leaf spinach which has been harvested when the leaves are small. It is a tender, mild-flavoured, leafy green. Serve it raw in salads or add it at the last moment to soup, risotto, pasta or stews.
When selecting baby spinach, choose fresh-looking, bright green leaves. Avoid yellowing leaves.
Baby spinach is high in Vitamins A, C and iron.
Oranges:
For this salad I have used navel oranges; they are seedless, sweet, juicy, winter oranges.
Oranges are rich in Vitamins C and A, a good source of dietary fibre, health-benefiting antioxidants, and potassium.
Red onion:
Red onions, sometimes called Spanish onions or Purple onions, have a mild, sweet flavour making them ideal to use in salads. In addition, their white flesh, tinged red, adds great colour.
Onions are nutrient dense, containing generous quantities of Vitamin C, B-group vitamins, potassium and anti-oxidants.
Pomegranate arils (seeds):
Pomegranate arils are a valuable addition to many dishes. Not only do they add vibrant colour but they are also full of valuable nutrients. They are rich in Vitamin C, dietary fibre, folate and potassium along with a good supply of anti-oxidants and anti-inflammatory properties.
When purchasing pomegranates select those that are heavy for their size; they will be the juiciest. The ripest pomegranates aren’t perfectly round, they are slightly angular. Whilst the colour of pomegranates does vary, this is mostly due to the different varieties. Avoid those that have wrinkled skin; the skin should be smooth and firm.
Mint:
Add bright flavour to this salad by adding Mint. Mint is an aromatic herb and a favourite of many gardeners as it is so easy to grow. Due to its enthusiasm, I recommend that you grow it in a container. When planted in the garden it has a tendency to take over.
It is very versatile, being suitable to use in sweet or savoury dishes, in baked goods or drinks.
Mint contains Vitamin A, folate, iron and manganese, although these are not significant as generally, we consume mint in very small quantities.
I use these ingredients to make the dressing for the Orange, Spinach and Pomegranate Salad :
Extra virgin olive oil:
Extra virgin olive oil is the highest quality olive oil available. It is at the heart of the Mediterranean Diet and is an excellent source of health-benefiting antioxidants and healthy fats.
White wine vinegar:
As the name implies, this is vinegar which has been made from white wine. It is less acidic than white distilled vinegar, making it ideal to use in salad dressings.
Maple syrup:
I use maple syrup to slightly sweeten the dressing. Avoid maple –flavoured syrup.
This is how I make my Orange, Spinach and Pomegranate Salad :
To begin, I slice the red onion and soak the slices in ice-old water to increase their crispness and mellow the flavour. After about 15 minutes, I drain them well and pat dry with a paper towel. Meanwhile, I wash and dry the baby spinach leaves and arrange them on a serving platter. I remove the peel from the oranges and slice them. Then, I arrange the orange slices on the spinach and top the orange slices with red onion slices and mint leaves. A sprinkle of ruby-red jewels adds further beauty to this already gorgeous salad. Finally, I drizzle the dressing over the salad.
More suggestions for these ingredients:
Pomegranate is used in these recipes:
- Quinoa, Mandarin and Spinach Salad
- Turmeric Roasted Cauliflower Salad
- The Best Baba Ganoush
- Easy Hummus
Fresh Mint Leaves are used in these recipes:
You can find more recipes using Oranges here:
When it comes to serving:
The salad ingredients and dressing can be prepared ahead of time. However, for the freshest flavours and textures, I assemble the salad just before serving. The salad is an ideal accompaniment to meat, poultry or fish main courses. Alternatively, it is ideal as a light, nutritious lunch. The addition of chickpeas or nuts would provide some protein.
This lovely salad is a delight to the senses. Our appetites are immediately stimulated by the beautiful colours. This salad is also delicious with a combination of flavours that work beautifully together.
Please let me know in the comments below if you make the salad.
Alex xx
Orange, Spinach and Pomegranate Salad
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- ½ red onion medium-sized
- 2 cups baby spinach leaves loosely packed *
- 4 navel oranges *
- ½ pomegranate arils (seeds) removed *
- â…› cup small mint leaves
- sea salt and freshly ground black pepper to taste
Dressing:
- 1 tablespoon olive oil extra virgin
- 1 teaspoon white wine vinegar
- 1 teaspoon maple syrup *
Instructions
- Cut the onion into thin, half-moon slices and place into a bowl of iced water*.
- Wash and thoroughly dry the baby spinach leaves. I remove the stems of the spinach leaves but this is optional. Arrange the spinach on a large serving platter.
- Cut off each end of the oranges with a sharp knife. Sit the flat end of an orange on a chopping board and carefully run the knife down the orange and remove the peel and any of the white pith which may still be attached. Cut across the oranges into ½ cm/ ¼“ slices.
- Place the orange slices on the spinach, including any juice they may have released.Drain the onion slices and dry them thoroughly. Add them to the sliced orange.       Sprinkle the pomegranate arils over the orange slices and add the mint leaves.
- For the dressing, mix all the ingredients together and drizzle over the salad just before serving*.
- Add some sea salt flakes and freshly ground black pepper to the salad and
serve.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Cindy Ingalls
I really like all the different flavor profiles of this salad. It’s both refreshing, sweet and tart.
Alexandra
Yes Cindy, the combination of flavours is lovely. I do hope that you try it. 🙂
Joanna Clute
This is such a gorgeous salad! It would be an easy salad to make for a big get together as well, with little effort!
Alexandra
That is absolutely correct Joanna, it’s ideal for a large gathering. I do hope that you try it. 🙂
Wendy Polisi
These flavor mixtures are brilliant! I am loving the addition of pomegranate. One of my favorite fruits!
Alexandra
Thank you Wendy, I love pomegranates too. The colour, texture and flavour are fantastic and they are great in this salad.
Bree
This looks like such a fresh and delicious summer salad! I could imagine this as a side or a mail meal this summer!
Alexandra
Bree, it is an ideal side dish or light luncheon. The flavours are so fresh and bright. 🙂
Kuntala Bhattacharya
The recipe will be good for my kiddo. He creates a fuss with his food but he likes oranges. If I prepare this from him then he would not create problems. Thanks for sharing another unique recipe. You are superb
Alexandra
Thank you for the lovely comments Kuntala. I am so pleased that this salad will also be popular with your son. 🙂
kumamonjeng
I love the fact that you use pomegranate for this dish, the look is appetizing! Once again, you have given me a good surprise.
Alexandra
Thank you for your very nice comments. I am very fond of pomegranates. I love their colour, flavour and texture. They add a lot to a dish. 🙂
Ceci Rey
This is great! I loves pomegranates and oranges. The mint is a nice touch. Thanks for sharing!
Alexandra
Thank you Ceci, I look forward to hearing if you make the salad. 🙂
sheenam @ thetwincookingproject
Alex, this salad looks amazing!!!
Alexandra
Thank you Sheenam, please let me know if you make the salad. 🙂
Blessing
This is so beautiful, i can feed my eyes with it..which i can do it better such a quick fix.
Alexandra
I am so pleased that you like the recipe, I do hope that you try it. 🙂
Krysten Quiles
That ALMOST looks too good to eat. Almost. But I bet I’d devour it.
Alexandra
Yes Krysten, ALMOST – but not quite! The gorgeous colours make it difficult to resist. 🙂 🙂
Cynthia | What A Girl Eats
What a lovely salad. So bright and fresh. That would be a hit at any summer party.
Alexandra
Thank you Cynthia; I love the bright colours and fresh flavours. 🙂
Amber Myers
This looks like a tasty salad. I don’t think I’ve ever had one like this, but I bet I’d like it since I enjoy everything in it.
Alexandra
Please let me know if you make it Amber; I would like to hear how you enjoy it. 🙂
Kankana Saxena
Such a beautiful vibrant salad! Love the color, It will go so good on some grilled food.
Alexandra
It would definitely be excellent with grilled food. I do hope that you enjoy it. 🙂
David Elliott
This really looks delicious. And it might be a way for me to get my daughter to eat some more spinach or leafy greens. I think the combination of pomegranate and orange would be marvelous.
Alexandra
Leafy greens can be a challenge David; perhaps the orange and pomegranate will help make the spinach more palatable. Good luck! 🙂
David @ Spiced
What a gorgeous salad, Alexandra! The colors here are quite striking, and the flavors are excellent, too. This would be a good salad to take to a friend’s house for dinner! And that’s an excellent tip about soaking the red onions for a bit. Love this recipe!
Alexandra
Thank you, David, for your lovely comments. I think this would be well received if you took it to a friend’s home. The flavours are so bright and refreshing. 🙂
Sylvie
Such a fresh and delicious recipe, I just love every single ingredients you used so I cannot wait to try it!!
Alexandra
Thank you for the lovely comments Sylvie. This salad is a favourite of mine, the flavours are so fresh and bright. 🙂