Pomegranate Spinach Salad with Cinnamon Maple Vinaigrette

The learning curve on unknown foods can be intimidating at times. I remember the first time I tried to pick out an avocado for a southwestern style soup I was planning on making. My husband and I were just married, maybe even only a couple months at that point. I had never purchased an avocado and likely had never eaten one either.

I really had no clue.

I did know that generally, when selecting produce, you wanted something firm and not soft or mushy. Little did I know that the rule for selecting a ripe avocado was actually the opposite.

Now we can look back at that dinner and laugh at the rock-hard avocado chunks that garnished our soup. We didn’t eat them then but we love avocados now.

So it is with pomegranates. A food that I had never tried growing up. Never really ate as an adult. Had no clue what I’d find underneath the reddish exterior.

On this side of the learning curve, I’m thankful for the risk of trying something new and finding something we love.

(I’m also thankful for this tutorial showing me how to efficiently cut a pomegranate). 

Pomegranates now are among our absolute favorite seasonal foods.

We love them as a topping on our morning yogurt. They help to make beautiful holiday dishes. And my children love to snack on them as they run through the kitchen with laundry baskets on their heads. (Yes, this happened yesterday. One of my children was delighted that the slots were big enough to fit a spoonful of pomegranate arils through).

And, of course, they are a great addition to a salad.

As an aside, around half of these ingredients are foods that I purchase from Costco and like to try to keep on hand. If you have considered a Costco membership or are looking for new ideas for what to do with yours, check out this post for our typical shopping and price lists.  

Pomegranate Spinach Salad with Cinnamon Maple Vinaigrette

Ingredient List

Salad

• 6 C fresh spinach leaves
• 1 C roasted chicken, cut into thin strips
• 1 gala apple, cut into thin wedges
• 1/3 C pomegranate arils
• 1/3 C feta cheese
• 1/3 C chopped walnuts

Dressing

• 4 Tbsp extra-virgin olive oil
• 2 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon

Method

1. Combine the salad ingredients together in a  large bowl and toss together to incorporate.

2. In a small jar or ramekin, mix together the dressing ingredients with a small whisk or fork.

3. If you are planning to eat the salad immediately, you can go ahead and pour in the dressing and toss again to incorporate. Or simply serve the dressing with the salad and dress the salad portions individually, (our preference).

Do you a funny story about learning a new food?