Spinach Salad With Grapefruit, Avocado, and Pomegranate

This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.

Spinach Salad

Makes four to six servings
Prep time: 15 minutes

For the Salad

  • 6 cups spinach, washed and trimmed
  • 2 large red grapefruit, peeled, cut into slices, then quartered
  • 2 avocados, peeled, pitted, and cubed
  • 1 cup pomegranate seeds

For the Dressing

  • 1/4 cup grapefruit juice
  • 2 tbs. pomegranate juice
  • 2 tbs. red-wine vinegar
  • Salt and freshly ground pepper to taste
  • 1/2 cup extra-virgin olive oil

Arrange the spinach leaves in a large, shallow bowl and top with the grapefruit, avocado, and pomegranate seeds.

Whisk the dressing ingredients together in a small bowl until smooth.

Drizzle enough dressing over the salad to lightly coat the ingredients; toss and serve.

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