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Spinach, Pear and Walnut Salad with Pomegranate Vinaigrette

4 servings


Dairy Free Gluten Free High Fibre Low Sodium Under 30 Minutes Vegan Vegetarian

Nutritional Facts Per Serving

4.4 g
20.7 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 231
  • Fat 16.6 g
    • Saturated   2 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   68 mg
  • Carbohydrate 20.7 g
    • Fibre   4.2 g
    • Sugars  
  • Protein 4.4 g
    • Vitamin A 57 %
    • Vitamin C 52 %
    • Calcium 9 %
    • Iron 21 %


Remove the seeds from the pomegranate. Reserve half the seeds for garnish, place the others in a fine mesh strainer set over a salad bowl. Use the back of a spoon to squeeze the juice out of them. Discard the crushed seeds. Whisk the oil, lemon juice, honey, cumin, cayenne, salt and pepper into the pomegranate juice. Mound the spinach on 4 salads plates. Decorate the top with pears, walnuts and the reserved pomegranate seeds. Drizzle with the vinaigrette and serve.

Serving Suggestions

Serve this salad to kick off and elegant autumn meal, or serve it as a side salad for some of the main-course recipes found in our website recipe collection, such as Split-roasted Cornish Hens with Lemon, Garlic and Herbs; Blackberry Peppercorn Glazed Pork Loin; or Baked Salmon Steaks with Gremolata Crust.

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