Spinach Avocado Salad + How to Cut Pomegranate

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This gluten free winter salad is made with fresh baby spinach, pomegranate arils, avocado, red onion, and goat cheese. It’s SO good!! Plus I’ve got a video tutorial on (realistically) cutting a pomegranate open!

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I love Winter Pomegranate

I don’t love the freezing temps and low light, but pomegranates? They are one I thing I just LOVE about the winter. And with all the crazy business that December brings, I’ve been really trying to enjoy the little things I love.

Because as usual, I’m running a little behind with things. We haven’t put up the tree, I’ve got more than a few gifts left to buy, and no, I haven’t even thought about Christmas cards yet. But I mean, it’s not that much pressure!

I just have to do all that, plus make every moment of every day magical for the whole family. It shouldn’t be too hard or anything. Ha. Hahaha. That was my nervous laugh, in you couldn’t tell.

Thank goodness I can get my healthy groceries from Walmart with their pickup service, because I honestly would probably be eating a can of sardines for dinner if I hadn’t at least done that.

You can read more about my obsession with Walmart’s online ordering & the Whole30 items I buy at Walmart, if you’d like!

Pomegranate, Spinach and Avocado Salad

I’m not worrying about it too much though, and instead I’m focusing on the little things, like enjoying all the seasonal flavors that help make the days a little brighter. And because I LOVE pomegranate, I’m eating them all the time, pretty much every day.

I really love the bright pop pomegranate gives to dishes, especially seasonal salads like this one. It works so nicely with the spinach and avocado salad especially.

Even though salads might feel like summer to some, I think the right winter-y flavors in your salad can make chilly nights feel so cozy! Check out my Broccoli & Bacon Salad or my Grilled Chicken & Roasted Grape salad, too! 

A quick tutorial on how to cut and de-seed a pomegranate, plus a delicious winter salad made with avocado, goat cheese, baby spinach, and a simple balsamic vinaigrette.

I’ve seen about a billion tutorials on how to cut a pomegranate, and I have to say, most of them are garbage. Am I really going to stand there for 15 minutes and hit the pomegranate a million times with the back of a wooden spoon until every aril gently falls into a bowl of water?

Sorry, no. Here’s a shocker – I’ve got other stuff to do! And I don’t mind if a few of the pomegranate seeds aren’t perfectly in tact.

Here’s how to cut and open pomegranates that actually takes about 2 minutes

…and yes, does occasionally leave a little juice behind on your cutting board. But that’s never bothered me one bit. 

How to Cut a Pomegranate:

  1. Slice the top half inch of the pomegranate off (this is where you may cut through a couple of arils. I don’t sweat it, but if you prefer not to, you can cut a little less off, and it just requires a little more hand strength when separating the sections.)
  2. Find where the white membranes separate the sections (they’re found along the ridges that you can see on the skin). There are usually 5-7.
  3. With a paring knife, carefully score the flesh from the top to the bottom along each membrane.
  4. Over a bowl, pry the sections apart in your hands and remove any membranes. 
  5. Carefully push and flex the skin of each section so the arils begin to pop out. Remove any other seeds with your hands.
A close up shot of a cut pomegranate.

I know, I know, this isn’t absolutely perfect. You will still get a little juice on your hands, maybe, but it’s what works for me because it’s quick and efficient. And those are the most important things to me!  

Once you have your pomegranate arils, you can whip up this fabulous Pomegranate, Spinach and Avocado salad in a snap! And pomegranate pairs so beautifully with some of the other amazing winter flavors I love – avocado, spinach, red onion, and goat cheese.

Most importantly, it’s served with a super simple balsamic dressing, which is basically my go-to dressing for everything. Keep this dressing recipe in your back pocket, k?

A quick tutorial on how to cut and de-seed a pomegranate, plus a delicious winter salad made with avocado, goat cheese, baby spinach, and a simple balsamic vinaigrette.

An important tip:

If you’re making this in advance: Remember not to cut the avocado or dress the salad until just before serving!

I really think this would be a perfect salad for a holiday party or get-together, or just for a casual dinner at home. What do you think, would you make this for your family?

If the answer is yes (or even if it’s no), you still need to check out my Prosciutto Wrapped Pears recipe

Pin it for later: Spinach Avocado Salad

Pomegranate Salad - Pinterest Image

If you make this salad at home, I’d love to see!
Tag me on Instagram @cookathomemom.

And I’d be thrilled to hear what you think of it… Drop a comment below and let me know!

Pomegranate and Avocado Winter Salad with Balsamic Vinaigrette
5 from 1 vote
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Pomegranate & Avocado Winter Salad

A delicious gluten free salad made with spinach and baby kale, avocado, pomegranate arils, red onion and goat cheese, then topped with a simple balsamic vinaigrette.

Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

Winter Salad

  • 2 cups baby spinach
  • 2 cups baby kale
  • 1 cup pomegranate arils
  • 1 avocado
  • 1/4 red onion
  • 1/4 cup crumbled goat cheese

Balsamic Vinaigrette

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/8 tsp black pepper
  • 1 clove garlic minced

Instructions

Make the Salad Dressing

  1. Whisk all ingredients together and season with salt and pepper.

Assemble the Salad

  1. De-seed the pomegranate and thinly slice the onion.

  2. Add greens, pomegranate, goat cheese, red onion, and avocado to a large bowl.

  3. Drizzle with vinaigrette, gently toss, and serve immediately.

Recipe Notes

If you’re preparing this in advance, wait until just before serving to cut the avocado and dress the salad.