Arugula and Spinach Salad with Tomato and Pomegranate is healthy, delicious and beautiful! The abundance of flavors and taste is mind boggling: it’s sweet and sour, crunchy and juicy all at the same time. This amazing salad is a feast for the taste buds!
Health benefits of arugula and spinach salad
What a colorful dish this tomato and pomegranate salad turned out to be! And there’s a good reason for that. This salad is a great source of vitamins A and C, fiber and antioxidants! With only 117 calories per serving, this salad is a great healthy addition to your menu!
How to make salad dressing
Salad dressing is so simple. I complemented the salad with extra virgin olive oil mixed with honey, balsamic vinegar, and just a dash of salt. Your salad ready to go! Eat it by itself or serve it alongside a grilled steak, pork chop or chicken.
Not a fan of balsamic vinegar? You won’t be disappointed if using dijon mustard, garlic, lemon juice and white wine vinegar for this salad instead. You can refer to this Honey Mustard dressing salad recipe for exact proportions of that dressing.
How to remove seeds from the pomegranate
I love pomegranates for their sweetness and tons of nutrition they provide to our bodies. To remove seeds from the pomegranate, place a deep bowl into the sink, quarter the pomegranate, tore it open and then using your hands gently nudge the seeds out into the bowl.
Are pomegranate seeds edible?
It’s also perfectly safe to eat pomegranate seeds. As a matter of fact, they are a great source of fiber and potassium. They promote cardiovascular health and help reduce blood pressure. And they taste pretty good too.
How to check whole pomegranates for ripeness
I bought whole pomegranates, even though you can also get ready to go seeds. When buying actual fruit, I always check them for ripeness by examining the outside of the pomegranate – the skin should be dark, dry and not soft when squeezing with your fingers.
Softness indicates that the peel is still too thick and the seeds won’t be ripe enough – they will be white, instead of red.
If you love salads, you will enjoy these amazing salad recipes:
Tomato and Pomegranate Salad with Arugula and Spinach
- ½ cup pomegranate seeds
- ½ red onion, thinly sliced
- 1 pint grape tomatoes, halved
- 2 cups baby spinach/arugula mix
- Dash of sea salt
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Place halved tomatoes and pomegranates in a large mixing bowl. Add sliced onions and mix everything very well.
- Add olive oil, honey and balsamic vinegar to a small bowl and whisk it together.
- Gently pour the salad dressing over the salad, adding a dash of salt.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.