Spinach Salad with Pomegranate, Walnuts & Pomegranate Dressing

This is a nutrition-packed salad I make all the time. It’s simple to make but elegant enough for a dinner party. Tender spinach leaves, crunchy and sweet soaked walnuts, tangy pomegranate seeds, what’s there not to love?

I went to my local Turkish shop a few days ago and bought three big bunches of spinach, on impulse. The spinach looked very fresh and lovely and its leaves were pointed. I soaked my spinach in plenty of cold water as soon as I got home to keep it fresh then carefully washed and rinsed it. There was a lot of sand in the roots so soaking helped get rid of that.

Lovely bunch of spinach soaked in cold water and washed. This is a variety with pointed leaves.

What to do next? I thought I’d use the smallest leaves to make my favourite spinach salad. I had bought a few lovely pomegranates, too. The other ingredient I needed was walnuts. I always have some at home. All set.

I poured boiling water over the walnut halves in a bowl and let them soak for a few minutes to remove the bitterness from the skin. Then I drained them and soaked again in cold water. Soaking gives walnuts a very lovely texture, almost like fresh walnuts. Us Persians are suckers for fresh walnuts. It’s a delicacy sold on the street in summer time. Here is how they looked after soaking:

Soaked walnuts are so much more delicious than dry.

I seeded all the pomegranates, picked the small leaves from the spinach and saved the big leaves and stems to use later for another favourite salad.

Pomegranate goes incredibly well with spinach.

At dinner time the only thing that we needed to do was to make the dressing. I didn’t weigh the spinach, pomegranate seeds or walnuts. Too busy making the dinner. But I did measure the ingredients for the dressing.

By the way, using smoked sea salt flakes gives the dressing a bit of a smokey edge. I love that. But you can use any kind of salt that you wish.

Here is how to make the dressing:

Ingredients for pomegranate salad dressing to serve four to six people:

  • 6 tbs extra virgin olive oil
  • 2 tbsp pomegranate molasses/syrup (Persian is best)
  • 2 tbsp balsamic vinegar
  • 1/4 tsp smoked sea salt flakes or pinch of regular salt
  • Freshly ground pepper to taste


Put everything in a small jar and shake well. Pour over the salad just before serving.


  1. Simone | 15th Oct 16

    I made your salad & dressing yesterday & it was a hit & tasted just as delicious as I imagined it would! I’m definitely adding this into my salad rotation… thanks for a great recipe!

    • Maryam Sinaiee | 16th Oct 16

      I’m so pleased you liked it! Thanks for letting me know. xx

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