Spinach is one of my favorite salad greens since it holds up well with any kind of dressing and is a bright green color. To fancy up this salad, I love having a pop of color, a mixture of textures, and flavors, and a light dressing so all the fresh ingredients shine. I cannot wait for ripe juicy pears each Autumn so I can make the best spinach salad recipe.
This salad is a wonderfully easy, tasty, and healthy Fall favorite. It is perfect for so many diets and lifestyles. This pomegranate seed and goat cheese salad is vegetarian, gluten-free, grain-free, low-calorie, and diabetic-friendly.
The pomegranate seeds bring in a tart crunch in a beautiful red little package. Nowadays the process of cracking open a pomegranate to dig out all those seeds is made much easier as many stores now have little containers in the produce section with this already done for you. It doesn’t just save time – but also potentially saves your clothes and hands from any staining. YES!
Add to that some creamy goat cheese, fresh juicy pears, and a drizzle of oil and vinegar, and the spinach has been dressed up perfectly. I made this for the first time a few days after Christmas and as I was taking the photos on my red plate, I realized how festive this was. Next year I plan to make it at Christmas!
How to Make this Pomegranate Spinach Salad
This is so easy to make. All you need are 6 ingredients, as seen below.
Wash your pear and then slice it into bite-sized medium-thin slices. Leave the skin on, that helps the pear stay a bit more sturdy as you toss and serve the salad. It also adds more color and nutrients to the dish. This is how I sliced mine.
On a large platter or serving bowl, place the wash and dried spinach leaves. Top with the sliced pears and then sprinkle on the pomegranate seeds. Next using a spoon scoop little thumb-sized dollops of goat cheese over the top evenly.
Right before serving, drizzle on the olive oil and balsamic vinegar. Add salt & pepper to taste. Enjoy immediately.
PIN FOR SAFEKEEPING & SHARING!
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Pomegranate Spinach Salad with Pears & Goat Cheese
- 16 oz fresh spinach washed, drained & dry
- 1 pear sliced & cored
- 3 oz goat cheese
- 2 TB pomegranate seeds
- olive oil
- balsamic vinegar
- salt & pepper
- In a large salad bowl or platter, add clean dried spinach leaves.
- Sprinkle with pomegranate seeds. Spoon thumb-sized goat cheese dollops over the salad evenly.
- Top with pear slices. Drizzle olive oil & balsamic vinegar, to taste.
- Add salt & pepper, to taste.
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