Spinach Salad with Warm Pomegranate Salad Dressing

  • Save Recipe
Spinach Salad with Warm Pomegranate Salad Dressing
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This elegant entrée spinach salad is drizzled with warm, homemade pomegranate dressing and can be ready in 30 minutes.
By Arlene Cummings
Updated Feb 9, 2012



  • 1 cup pomegranate juice
  • 1/2 cup honey
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/3 cup olive oil
  • Salt and pepper to taste


  • 1 bag (9 oz) fresh spinach
  • 1/2 cup sliced red onion
  • 4 hard-cooked eggs, sliced
  • 1/2 lb bacon, crisply cooked, crumbled
  • 1 cup cherry tomatoes
  • 1/2 cup fresh pomegranate seeds, if desired


  • 1
    In 1-quart saucepan, heat pomegranate juice, honey and sugar over medium-high heat. Simmer about 5 minutes, stirring until sugar dissolves and sauce thickens slightly.
  • 2
    Remove from heat; pour in heatproof glass bowl. Add mustard, soy sauce, Italian seasoning and garlic powder. While beating with whisk, slowly add olive oil, beating until well blended. Season to taste with salt and pepper. Set aside.
  • 3
    Place spinach in large salad bowl. Top with onion, egg slices, bacon and tomatoes. Drizzle warm dressing over salad. Top with pomegranate seeds. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dressing can be made a day or two ahead of time and refrigerated. Warm in the microwave before using.
  • tip 2
    Other toppings that work well with this dish are chopped pecans and crumbled blue cheese.


Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved