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Spinach Salad With Pomegranate, Avocado, and Grapefruit

I love experimenting in the kitchen and sharing the best of my concoctions with fellow food-lovers online.

Grapefruit pomegranates avocado and edamame bring this spinach salad to life.

Grapefruit pomegranates avocado and edamame bring this spinach salad to life.

This salad is great as a side dish or as a meal. The tart grapefruit combined with the creamy, nutty flavor of avocado matched with the pop of the edamame and the crunch of the pomegranate seeds provides a full sensory experience that elevates the classic spinach salad to a whole new level. Your guests will enjoy experiencing every bite.

Cook Time

Prep timeReady inYields

30 min

30 min

8 servings

Ingredients

  • 6 slices bacon, cut into 1/2
  • 3 cups baby spinach, cleaned and dry
  • 3 cups butter lettuce, torn or cut for salad
  • 8 mushrooms, cleaned and sliced
  • 1 cup edamame, shelled and cooked
  • 1 cup pomegranate seeds
  • 1 large grapefruit, sectioned and cut into 1 inch pieces
  • 2 Tablespoons gorgonzola cheese, crumbled
  • 2 Tablespoons raspberry balsamic, drizzle on salad
  • freshly ground pepper, to taste
  1. Cook the bacon until it's crispy.
  2. While the bacon cooks, place the spinach and lettuce in a large shallow serving bowl.
  3. Clean the mushrooms, pat them dry, and slice them. Place the slices on the spinach and lettuce.
  4. Sprinkle the edamame on the salad.
  5. Cube the avocado then gently separate the pieces and put them on the salad.
  6. Sprinkle the pomegranate seeds onto the salad.
  7. Section grapefruit, take the skin off of each section, cut each piece into 3rds, and place them on the salad.
  8. Crumble the gorgonzola on top.
  9. Serve with raspberry balsamic vinegar and freshly ground pepper.
Let your guests drizzle raspberry balsamic on top of their grapefruit avocado pomegranate spinach salad and enjoy.

Let your guests drizzle raspberry balsamic on top of their grapefruit avocado pomegranate spinach salad and enjoy.

Tips

  • Crisp the bacon ahead of time or cook the bacon during the preparation of the salad ingredients to maximize your prep time.
  • For a vegetarian option, use soy bacon bits or serve both options on the side and let your guests select their choice of "bacon" options.
  • Use pre-shelled edamame to save time.
  • If using frozen edamame, defrost ahead of time.
  • To cut the avocado, slice the avocado in half lengthwise, then take out the seed. Hold half of the avocado in your palm and carefully cut the slices in the shell. Use a large spoon to scoop the cut pieces out onto your salad.
  • To easily remove pomegranate seeds, cut the pomegranate in half, turn it upside-down over a bowl, and gently hit the skin with a wooden spoon. The seeds will fall out into the bowl.
  • Sectioning the grapefruit is time-consuming, but it really makes the salad special. Take the time to section each piece of the grapefruit and take the skin off each section. Here are some grapefruit slicing tips. first, peel the entire grapefruit. Next, break it into two sections with four segments each. Gently cut a slit along the top of the first rib of the first exposed segment and release the fruit. You may have to gently free the segment from the part that was attached to the peel. If it breaks, don't worry, that eliminates the cutting time. The end goal is to have pieces of grapefruit that are between 1 and 1 1/2 inches so they are perfectly bite-sized.
  • This recipe is a nice balance of sweet and salty with a little crunch. If you want to add chopped walnuts, feel free to do so. To toast the walnuts, place them in the oven at a low temperature (between 225 and 250 F) for 10 minutes, or cook on the stovetop in a non-stick pan on low for 10 minutes. The advantage of toasting the walnuts is that it brings out their natural oils and increases their flavor. Sprinkle the warm walnuts over the salad just before serving for an added element.
  • I usually encourage people to experiment and add ingredients to suit their taste, but the balance of this recipe works well as-is. If you do make some modifications, I would love to hear about them, so please let me know how it goes in the comments below!
These ingredients can transform a spinach salad.

These ingredients can transform a spinach salad.

More Dressing Ideas

  • Drizzle a raspberry or other fruity balsamic on top of each salad just prior to serving.
  • Serve with croutons or broken garlic bread.
  • Add some freshly ground black pepper.
  • Serve with a pre-mixed vinaigrette
  • Use whatever salad dressing you have in the fridge.
  • Add a squeeze of lemon.
  • Sprinkle some capers on top.
  • Marinate thin slices of red onion in a vinaigrette, then top the salad with them.
  • Sprinkle bacon bits over the salad.
  • Consider preparing a tray of dressings for your guests to choose from.

Comments

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on June 03, 2018:

Janisa - Please make this your own - I'd love to hear how you modified the recipe and how it all worked out!

Janisa from Earth on June 03, 2018:

What an exotic ingredient combination! Pomegranates and grapefruits are my favorite fruits, so I'd love to try it someday, but maybe without using all the listed ingredients. The salad looks great! :)

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 29, 2014:

Keep me posted as you find things you can eat - I love developing new recipes. Good luck! Your coconut cookies are in the oven right now.

AprilApril from England on December 29, 2014:

It can be a difficult one to follow. It is a no grain and no starch diet but there is a lot of it that is difficult to explain. Some of your cheeses may not be suitable. I am rather new to it myself. Thank you for showing interest. I know I can eat a little bacon though and I love spinach! So this is what sparked my interest.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 29, 2014:

Thanks AprilApril I am curious about the kinds of foods that you are restricted from eating on the SCD diet? I cook for a lot of people with a number of different restrictions and it would help to know for my own edification. Plus I love a great challenge and cooking my way through restrictions is one of them. Glad the salad was inspiring, I love to serve it, it makes people smile.

AprilApril from England on December 29, 2014:

This looks lovely. I think I will have to give it a try. I've just recently had to go on an SCD diet. There are a lot of ingredients in this we are allowed. So it's very good inspiration. It's definitely inspired me to make those salads more interesting.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 01, 2014:

Thanks Susan_Recipes I hope you enjoy the salad, I love all kinds of cuisine from Inda and can't wait to start diving into some of yours as well.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 01, 2014:

Thanks rebeccamealey, I love the description elegant and think that putting the salad in a deeper clear glass bowl would certainly elevate the salad even more, or even a punch bowl and serve it into small glass bowls..ohhh I can't wait to try that!

Rebecca Mealey from Northeastern Georgia, USA on December 01, 2014:

This looks like an elegant salad, great to go with a really special dinner. Healthy, too!

Susan from India on December 01, 2014:

Wow.. This looks so colourful and healthy too.