Rating: 5 stars
10 Ratings
  • 5 star values: 10
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Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pomegranate Cranberry Dressing:
Spinach Salad:


Instructions Checklist
  • 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.

Nutrition Facts

124 calories; protein 1g; carbohydrates 14.8g; fat 7.6g; cholesterol 2.1mg; sodium 42.2mg. Full Nutrition