Anti Inflammatory Pomegranate Spinach Salad with Walnuts and Citrus Dressing
This vibrant salad is a feast for the eyes and the body, layering tender baby spinach with jewel-bright pomegranate arils, creamy avocado slices, and dry-roasted walnuts for a combination that feels genuinely exciting to eat. Every single ingredient here pulls its weight from a wellness standpoint — pomegranate and spinach are loaded with antioxidants, walnuts bring omega-3 fatty acids, and avocado contributes those healthy monounsaturated fats that help the body absorb fat-soluble nutrients from the greens. The dressing is where this recipe really shines: a quick whisk of extra-virgin olive oil, fresh lemon juice, raw honey, Dijon, and a pinch of ground turmeric creates a bright, slightly tangy emulsion with a golden hue and a subtle warmth. Turmeric is one of the most studied compounds in the anti-inflammatory conversation, and pairing it with olive oil here is a smart move since fat helps with absorption. The whole thing comes together in just three steps with no cooking required beyond dry-roasting the walnuts, making it an easy weeknight win or an impressive addition to any table. It serves four generously, so it works equally well as a light main or a stunning side alongside grilled fish or chicken.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- ¾ cup pomegranate arils
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ small red onion, very thinly sliced
- 1 avocado, pitted and sliced
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
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and turmeric until smooth and emulsified. Season with salt and pepper to taste.
- 2
Add the baby spinach to a large salad bowl. Scatter the pomegranate arils, walnuts, and red onion over the top.
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