Ingredients15 m servings 124
- Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
- Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.
- * Or substitute crumbled blue, goat or gorgonzola cheese.
- The nutrition data for this recipe includes the full amount of the dressing ingredients, not just the amount used in the salad.
Per Serving: 124 calories; 7.6 14.8 1 2 42 Full nutrition
ReviewsRead all reviews 7
Made this recipe exactly as written and wouldn’t change a thing. I had it for lunch yesterday, but I think this would make an outstanding dinner salad with grilled shrimp. The pomegranate-cran...
Excellent! This Spinach Salad was tart, sweet and savory. I did use 7-Up to prevent the apples from turning brown. I also used my salad spinner to rinse the spinach. Due to the fact my family l...
Delicious! There's something about making your own dressing that makes you feel like a good cook?? The whole family really liked this salad- will definitely make it again.
Loved this salad! The dressing was easy to make, so flavorful, and I didn't have to use a lot of it on the salad, which is great since dressings tend to be calorie heavy. I used a clean recycl...
Really tasty salad. I absolutely love pomegranate anything and this was no different. It's a very versatile recipe that is a perfect dish for Fall. Next time I'll try it using goat cheese instea...
Delicious salad. I used freshly prepared pomegranate juice, olive oil, regular vinegar and had to sub asiago cheese for feta cheese. Also I added some sunflower seeds but walnuts, pecans or pin...