In Good Eats on
March 30, 2017

Spinach, Chicken & Pomegranate Salad

The original recipe called for Pears, so instead of that I decided to substitute chicken in it’s place. I wanted to make enough for lunch this week.

You may follow the recipe below or you could grab a 2lb pack of chicken breast  and thinly slice or tenders.

Cook thoroughly and complete recipe.

Pear, Pomegranate and Spinach Salad

Prep Time: 20 minutes

Yield: About 6 servings



    • 2/3 cup chopped walnuts or pecans, toasted
    • 3/4 cup pomegranate arils
    • 3 oz feta cheese, crumbled
    • 1/2 cup dried cranberries
    • 2 Bartlett pears (firm but ripe), cored and sliced
    • 9 oz baby spinach


  • 1/4 cup apple cider vinegar
  • 3 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp honey
  • 1 tsp dijon mustard
  • Salt and pepper, to taste


  • Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.
  • Recipe source: adapted with some changes from Williams Sonoma

Mother of two, photographer, and fitness enthusiast hoping to inspire others to live healthy.

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Before starting any new diet and exercise program please check with your doctor and clear any exercise and/or diet changes with them before beginning. I am not a doctor or registered dietitian. I do not claim to cure any cause, condition or disease. I do not provide medical aid or nutrition for the purpose of health or disease and claim to be a doctor or dietitian. This is merely an opinion blog. Read full disclaimer here -