Pomegranate, Orange, and Spinach Salad

Pomegranate orange and spinach salad
This distinctive salad offers an inspired combination of textures and flavors.

Ingredients

 1 large avocado, cubed
 ½ pound fresh mushrooms, thinly sliced
 4 slices red onion, separated into rings
 5 cups torn spinach leaves, well rinsed (1 large bunch)
 8 slices fresh peeled orange, quartered
 ½ cup thinly sliced strips of provolone cheese
 ½ cup whole pomegranate seeds
 1 cup Italian Dressing
Walnut Croutons
 1 tablespoon butter
 ¼ teaspoon salt
 ½ cup walnut pieces
Italian Dressing
 ¾ cup olive oil (or half olive oil and half mild-flavored vegetable oil)
 ¼ cup vinegar
 1 tablespoon minced fresh onion
 1 garlic clove, crushed
 1 teaspoon crumbled dry basil (scant)
 1 teaspoon crumbled dry oregano (scant)
 1 teaspoon honey (optional)
 ½ teaspoon salt
  teaspoon freshly ground black pepper
Note
 For a vegan alternative, use a vegan cheese in place of the provolone.

Instructions

1

Measure out 1/4 cup of avocado cubes and set remainder aside. Puree the 1/4 cup avocado with 1 cup Italian Dressing (see below) in a blender.

2

Combine mushrooms, remaining avocado cubes and onion rings in a small shallow dish. Pour pureed dressing over top and chill for one hour.

3

Meanwhile, prepare Walnut Croutons: In a small skillet, melt butter over low heat. Add salt and walnut pieces. Stir and cook over medium heat until nuts are lightly toasted. Set aside to cool.

4

When ready to serve, pat spinach leaves dry and place in a layer on a serving platter. Drain the chilled vegetables, reserving dressing. Spoon vegetables over spinach. Arrange orange slices, pomegranate seeds, and cheese over top.

5

Serve with remaining dressing and garnish with walnut croutons.

Italian dressing
6

Combine all dressing ingredients in a blender. Process until well mixed.

Serves 4

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Ingredients

 1 large avocado, cubed
 ½ pound fresh mushrooms, thinly sliced
 4 slices red onion, separated into rings
 5 cups torn spinach leaves, well rinsed (1 large bunch)
 8 slices fresh peeled orange, quartered
 ½ cup thinly sliced strips of provolone cheese
 ½ cup whole pomegranate seeds
 1 cup Italian Dressing
Walnut Croutons
 1 tablespoon butter
 ¼ teaspoon salt
 ½ cup walnut pieces
Italian Dressing
 ¾ cup olive oil (or half olive oil and half mild-flavored vegetable oil)
 ¼ cup vinegar
 1 tablespoon minced fresh onion
 1 garlic clove, crushed
 1 teaspoon crumbled dry basil (scant)
 1 teaspoon crumbled dry oregano (scant)
 1 teaspoon honey (optional)
 ½ teaspoon salt
  teaspoon freshly ground black pepper
Note
 For a vegan alternative, use a vegan cheese in place of the provolone.

Directions

1

Measure out 1/4 cup of avocado cubes and set remainder aside. Puree the 1/4 cup avocado with 1 cup Italian Dressing (see below) in a blender.

2

Combine mushrooms, remaining avocado cubes and onion rings in a small shallow dish. Pour pureed dressing over top and chill for one hour.

3

Meanwhile, prepare Walnut Croutons: In a small skillet, melt butter over low heat. Add salt and walnut pieces. Stir and cook over medium heat until nuts are lightly toasted. Set aside to cool.

4

When ready to serve, pat spinach leaves dry and place in a layer on a serving platter. Drain the chilled vegetables, reserving dressing. Spoon vegetables over spinach. Arrange orange slices, pomegranate seeds, and cheese over top.

5

Serve with remaining dressing and garnish with walnut croutons.

Italian dressing
6

Combine all dressing ingredients in a blender. Process until well mixed.

Serves 4

Pomegranate, Orange, and Spinach Salad