Looking for a way to dress up a spinach salad? Want to wow your family and guests? This salad with pomegranates, avocados and grapefruit offers something for everyone and transforms an everyday salad into a special treat.
- 6 slices Bacon, cut into ½" pieces and cooked until crispy
- 3 cups Baby spinach, cleaned and dry
- 3 cups Butter lettuce, torn or cut for salad
- 8 Mushrooms, cleaned and sliced
- 1 cup Edamame, shelled and cooked
- 1 cup Pomegranate seeds
- 1 large Grapefruit, sectioned and cut into 1 inch pieces
- 2 Tablespoons Gorgonzola cheese, crumbled
- ½ cup walnuts (optional) toasted
- 2 Tablespoons Raspberry balsamic,to drizzle on salad
- Freshly ground pepper, to taste
- Add chopped fresh herbs as available and to taste
- Cook the bacon until crispy
- While the bacon cooks place the spinach and lettuce in a large shallow serving bowl
- Clean the mushrooms pat dry and slice, place the slices on the spinach and lettuce
- Sprinkle the edamame on the salad
- Cube the avocado and gently separate the pieces and put on the salad
- Sprinkle the pomegranate seeds on the salad
- Section grapefruit: take the skin off of each section, cut each piece into 3rds and place on salad
- Crumble the Gorgonzola on top
- Serve with balsamic vinegar and freshly ground pepper
Mama’s Notes:
Tips
Crisp the bacon ahead of time or cook the bacon during the preparation of the salad ingredients to maximize your prep time.
For a vegetarian option use soy bacon bits, or serve both options on the side and let your guests select their choice of “bacon” options.
Use pre-shelled edamame to save time.
If using frozen edamame, defrost ahead of time.
To cut the avocado, slice the avocado in half lengthwise, take out the seed. Holding in half of the avocado in your palm, carefully cut the slices in the shell and use a large spoon to scoop out the cut pieces onto your salad
To easily remove pomegranate seeds, cut the pomegranate in half, turn upside down over a bowl and gently hit the skin with a wooden spoon. The seeds will fall out into the bowl.
Sectioning the grapefruit is time consuming, and yet really makes the salad special so take the time to section each piece of the grapefruit and take the skin off each section. Here’s some tips to make that go smoother – first peel the entire grapefruit, break it into two sections each with 4 segments, gently cut a slit along the top of the first rib of the first exposed segment and release the fruit. You may have to gently free the segment from the part that was attached to the peel. If it breaks, don’t worry, that eliminates the cutting time, the end goal is to have pieces of grapefruit that are about 1 – 1 1/2 inches, perfect bite-sized.
This recipe is a nice balance of sweet and salty with a little crunch. To elevate the salad even more, add chopped walnuts
I usually encourage people to experiment and add to suit their taste, but the balance of this recipe works well as is. If you do make some modifications I would love to hear about them – so please let your kitchen friends know!
Drizzle raspberry balsamic to dress the salad
Let your guests drizzle raspberry balsamic on top of their grapefruit avocado pomegranate spinach salad and enjoy.
Reinvent Your Spinach Salad with Seasonal Fruits and Veggies
Grapefruit pomegranates avocado and edamame bring this spinach salad to life.
