Spinach Salad With Pomegranate, Avocado, and Grapefruit
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.
- 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
- Cook the bacon until it's crispy.
- While the bacon cooks, place the spinach and lettuce in a large shallow serving bowl.
- Clean the mushrooms, pat them dry, and slice them. Place the slices on the spinach and lettuce.
- Sprinkle the edamame on the salad.
- Cube the avocado then gently separate the pieces and put them on the salad.
- Sprinkle the pomegranate seeds onto the salad.
- Section grapefruit, take the skin off of each section, cut each piece into 3rds, and place them on the salad.
- Crumble the gorgonzola on top.
- Serve with raspberry balsamic vinegar and freshly ground pepper.
- 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!
Place several different types of balsamic vinegar on the table and let your guests experiment with the various flavors.
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.