Anti Inflammatory Pomegranate & Egg Spinach Salad with Mint Vinaigrette
This salad is a genuinely beautiful thing to put on the table — jewel-bright pomegranate arils scattered over a bed of baby spinach, topped with jammy halved eggs and a golden turmeric-laced vinaigrette that ties everything together. Every single ingredient here is pulling double duty, delivering bold flavor while also being the kind of whole food that actively supports a low-inflammation lifestyle. The mint vinaigrette is a revelation: fresh lemon juice, raw honey, Dijon, and a pinch of turmeric whisked into extra-virgin olive oil create a dressing that's bright, slightly sweet, and deeply savory all at once. Dry-roasted walnuts add a satisfying crunch and richness, while the thinly sliced red onion gives just enough bite to keep things interesting. The eggs are cooked to that perfect jammy-but-fully-set sweet spot — seven minutes in boiling water, then straight into an ice bath — so the yolks are creamy and luscious rather than chalky. It comes together in well under thirty minutes and serves four, making it an easy weeknight dinner or an impressive lunch that looks like you put in way more effort than you did.
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Learn more →Ingredients
4 servings
For the eggs
- 4 large eggs
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp dijon mustard
- ¼ tsp ground turmeric
- salt and pepper, to taste
For the salad
- 5 oz baby spinach
- ½ cup pomegranate arils
- ⅓ cup walnuts, dry-roasted and roughly chopped
- ¼ small red onion, very thinly sliced
- 3 tbsp fresh mint leaves, torn
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a boil over high heat. Gently lower the eggs into the boiling water and cook for 7 minutes for jammy, fully-set yolks with no runny center. Transfer immediately to a bowl of ice water and let stand for 5 minutes, then peel and halve lengthwise.
- 2
While the eggs cook, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric in a small bowl until smooth and emulsified. Season with salt and pepper to taste.
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