Pomegranate Spinach & Apple Salad

Pomegranate is often referred to as the king/queen of fruits because of its regal crown and red color.  Both its juice and seeds make for exciting ingredients in salads and meat entrees.

It wasn’t until I came to the United States — and while living in Hawaii — that I got introduced to this delightful fruit.  My Filipino friends tell me that in the Philippines, the fruit is called granada, meaning grenade. It probably got its local name because of its seeds which resemble shrapnel in a hand grenade.

This salad recipe makes for a great holiday addition to the meal table, not only because of the apple and walnuts which are signature holiday ingredients, but also because of the visually-appealing green and red colors on the salad plate.


2 slices of bacon, cooked and crumbled

1 apple, cored and thinly sliced

2 cups baby spinach

1/4 cup pomegranate seeds

1/4 cup walnut halves and pieces

2 tbsp blue crumbled blue cheese


1/2 cup pomegranate juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1/2 cup olive oil

salt and freshly -ground black pepper to taste


Prepare the dressing by mixing the pomegranate juice, vinegar, mustard, honey and olive oil in bowl.  Whisk  until evenly mixed. Add freshly-ground pepper and salt to taste.

In a salad bowl, toss all the ingredients.

(Makes 3-4 servings)


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