Pomegranate Toss Salad

Serving Size: Makes 4 servings and 3/4 cup of dressing.

Pomegranate Toss Salad

This salad supplies more than half your day’s need for the B vitamin, folate, the entire day’s need for vitamin A, and hefty doses of vitamin C, iron, magnesium, calcium, and antioxidants. It also is rich in lutein and zeaxanthin, two compounds shown to protect eyes from vision loss.


  • Dressing:
  • 1 cup pomegranate juice
  • 1 tablespoon balsamic vinegar (Pomegranate vinegar is the best)
  • 1 1/2 tablespoons orange zest
  • 1 tablespoon agave syrup
  • 1 small minced shallot
  • 1/8 teaspoon stone-ground mustard
  • 1/2 cup extra-virgin olive oil
  • dash of salt and pepper to taste
  • Salad:
  • 8 cups baby spinach (one 6-ounce bag or carton)
  • 3/4 cup diced red onion
  • 2 cups diced watermelon (placed on paper towel to drain excess fluid)
  • 1 clamshell of fresh raspberries (6oz.)
  • 1/2 cup pomegranate seeds


  1. Place juice in a small saucepan over medium-high heat and simmer until reduced to about 3 tablespoons and liquid is a thick syrup. Set aside. When cool, add remaining dressing ingredients, from vinegar to salt and pepper. Whip. Set aside for flavors to blend.
  2. Place spinach in a large serving bowl. Top with onion, watermelon, raspberries, and pomegranate seeds. Divide onto 4 salad places and drizzle with dressing.


Credit: http://www.watermelon.org/Recipes/Pomegranate-Toss-Salad

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