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Pomegranate, Orange, and Spinach Salad

Yield4 Servings

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

Pomegranate orange and spinach salad

 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
 For a vegan alternative, use a vegan cheese in place of the provolone.

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.


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


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.


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.


Serve with remaining dressing and garnish with walnut croutons.

Italian dressing

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

Serves 4

Nutrition Facts

Servings 0