Spinach, Blue Cheese, Toasted Pecans & Pomegranate Salad

This salad balances tender spinach, creamy blue cheese, crunchy roasted pecans, and bright pomegranate seeds. It’s especially great during pomegranate season, when the fruit is at its peak and adds freshness to richer holiday meals. The sherry shallot vinaigrette brings just enough acidity and depth to tie everything together.

Spinach, Blue Cheese, Toasted Pecans & Pomegranate Salad

Leslie Myers

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Prep Time 15 minutes mins

Cooking Time (for nuts) 8 minutes mins

Course Salad

Servings 6 -8 people

Equipment

• Small skillet or sheet pan
• Large mixing bowl
• Small bowl or jar for vinaigrette
• Medium bowl (for cleaning pomegranate)
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

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For the Salad

• 10 –12 cups baby spinach washed and well dried
• ¾ cup toasted and lightly salted pecans roughly chopped
• ¾ cup blue cheese crumbled
• ¾ –1 cup pomegranate seeds

For the Sherry Shallot Vinaigrette

• 1 small shallot finely minced
• 3 Tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• ½ cup extra-virgin olive oil
• ½ tsp kosher salt plus more to taste
• Freshly ground black pepper

Instructions

 

Toast the Pecans

• If using raw pecans, heat a dry skillet over medium heat or preheat the oven to 350°F. Toast pecans until fragrant and lightly browned, 8–10 minutes, stirring once or twice. Sprinkle with a pinch of salt while warm and let cool. If using pre-roasted and salted pecans, skip this step.

Make the Vinaigrette

• In a small bowl or jar, combine shallot, sherry vinegar, Dijon, maple syrup, salt, and pepper. Whisk in olive oil until emulsified. Taste and adjust seasoning.

Clean the Pomegranate (Bowl-of-Water Method)

• Fill a medium bowl with cold water.
• Slice off the crown (top) of the pomegranate, then score the skin into quarters, cutting just through the peel.
• Submerge the pomegranate in the bowl of water and gently break it apart with your hands.
• Loosen the seeds so they fall into the water. The seeds will sink to the bottom, while the white pith will float to the top.
• Skim off and discard the floating pith.
• Drain the seeds in a fine-mesh strainer and pat dry before using.

Assemble the Salad

• Place spinach in a large bowl. Drizzle lightly with vinaigrette and toss to coat. Add pecans, blue cheese, and pomegranate seeds. Gently toss again and finish with a pinch of salt and black pepper if needed.

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