A refreshing and vibrant salad featuring crisp baby spinach, juicy apple slices, crunchy toasted walnuts, and sweet bursts of pomegranate seeds. Tossed in a simple vinaigrette, this salad delivers the perfect balance of flavors and textures—ideal for a light lunch, a side dish, or a festive table centerpiece.

Why You’ll Love This Recipe

This salad is as nutritious as it is flavorful. The combination of fresh greens, tart apples, and pomegranate seeds offers natural sweetness and brightness, while walnuts bring a satisfying crunch and healthy fats. The vinaigrette is light yet zesty, enhancing each bite without overwhelming the ingredients. Easy to prepare and visually striking, it’s a versatile dish that fits everything from weeknight dinners to holiday spreads.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 5 cups fresh baby spinach

• 1 green apple, thinly sliced

• 1/3 cup walnuts, toasted

• 1/4 cup pomegranate seeds

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon Dijon mustard

• Salt and pepper to taste

Directions

1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified.

2. Place the baby spinach in a large salad bowl.

3. Top with thinly sliced apple, toasted walnuts, and pomegranate seeds.

4. Drizzle the prepared vinaigrette over the salad just before serving.

5. Gently toss the salad to coat the ingredients evenly.

6. Serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add cheese: Crumbled goat cheese or feta adds a creamy, tangy contrast.

• Use different nuts: Try pecans, almonds, or hazelnuts instead of walnuts.

• Change the greens: Arugula or mixed spring greens can be used in place of spinach.

• Add protein: Grilled chicken or quinoa can turn this into a heartier main dish.

• Swap the apple: Use a red apple like Fuji or Honeycrisp for a sweeter flavor profile.

storage/reheating

This salad is best served fresh. If preparing in advance, store the vinaigrette separately and toss with the salad just before serving to prevent wilting. Store leftovers in an airtight container in the refrigerator for up to 1 day, though the texture may soften due to the dressing. This dish does not require reheating.

FAQs

Can I make this salad ahead of time?

Yes, but keep the dressing separate and toss it in just before serving to maintain freshness.

What kind of apple works best?

Green apples like Granny Smith offer a tart contrast, but sweeter varieties like Honeycrisp or Gala also work well.

How do I toast the walnuts?

Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant.

Can I substitute the pomegranate seeds?

Yes, dried cranberries or fresh raspberries can be used as a substitute for a sweet, tangy element.

Is this salad vegan?

Yes, if you use maple syrup instead of honey in the vinaigrette.

What’s the best way to slice the apple thinly?

Use a sharp knife or mandoline slicer for even, thin slices.

Can I use bottled vinaigrette instead?

You can, though homemade dressing adds a fresher, more tailored flavor.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

How can I make this a complete meal?

Add grilled chicken, chickpeas, or cooked quinoa for extra protein and substance.

How long will the vinaigrette last?

Stored in a sealed container in the refrigerator, the vinaigrette will last up to 1 week.

Conclusion

The Spinach Apple Walnut Salad with Pomegranate is a quick, wholesome, and flavorful dish that effortlessly combines freshness and nutrition. Its crisp textures, bright flavors, and beautiful presentation make it an excellent choice for both everyday meals and special occasions. Simple to prepare and endlessly adaptable, this salad will become a staple in your recipe rotation.

Spinach Apple Walnut Salad with Pomegranate

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Salad, Side Dish
• Method: Tossing
• Cuisine: American
• Diet: Vegetarian

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Description

This Spinach Apple Walnut Salad with Pomegranate is a refreshing, nutrient-packed dish bursting with crisp baby spinach, juicy green apples, crunchy toasted walnuts, and sweet pomegranate seeds. Tossed in a simple light vinaigrette, it’s the perfect healthy salad for any season, from fall gatherings to holiday dinners!

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Ingredients

• 5 cups fresh baby spinach

• 1 green apple, thinly sliced

• 1/3 cup walnuts, toasted

• 1/4 cup pomegranate seeds

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey or maple syrup

• 1/2 teaspoon Dijon mustard

• Salt and pepper to taste

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Instructions

• In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.

• Place the baby spinach in a large salad bowl.

• Add thinly sliced apples, toasted walnuts, and pomegranate seeds over the spinach.

• Drizzle the vinaigrette over the salad just before serving.

• Gently toss everything together until well coated.

• Serve immediately and enjoy fresh.

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Notes

• For extra flavor, you can add a sprinkle of crumbled feta or goat cheese.

• Swap walnuts with pecans or almonds if preferred.

• To prevent apples from browning, toss slices in a little lemon juice before adding to the salad.

• This salad is best dressed just before serving to maintain freshness and crunch.