Winter Salad with Pomegranate
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Winter Salad with Pomegranate
This Winter Salad with Pomegranate is an elegant combination of roasted chicken, fresh spinach, and vibrant pomegranate arils. It comes together in just over 30 minutes, making it perfect for busy weeknights or effortless entertaining. The sweet and tangy balsamic dressing ties everything together for a truly memorable meal.
I first created this salad during a particularly crisp December evening when I wanted something nourishing yet celebratory. The deep red pomegranate seeds reminded me of holiday gatherings, while the roasted chicken provided the heartiness I crave during colder months. I often serve this alongside my favorite roasted Brussels sprouts for a complete winter feast, and it pairs beautifully with a slice of cranberry orange bread for those who enjoy sweeter accompaniments.
What Makes This Winter Salad Special
- Perfect Texture Balance: The combination of crisp spinach, crunchy pecans, and juicy pomegranate creates wonderful contrast.
- Wholesome Ingredients: Every component brings nutritional value without compromising on flavor.
- Meal Prep Friendly: You can prepare the components ahead for quick assembly when needed.
- Elegant Yet Easy: This salad looks impressive but requires minimal effort to create.
What You’ll Need for Winter Salad with Pomegranate
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Salad
- Boneless chicken pieces: Cut into 1-inch cubes for even roasting and quick cooking.
- Baby spinach: Fresh, tender leaves that provide a perfect base for the other ingredients.
- Toasted pecans: Lightly toast them to enhance their natural nutty flavor.
- Pomegranate arils: These jewel-like seeds add sweetness and beautiful color.
- Feta cheese: Crumbled feta provides tangy contrast to the sweet elements.
For the Dressing
- Extra-light olive oil: Creates a smooth emulsion without overpowering the other flavors.
- Balsamic vinegar: Aged balsamic adds depth and complexity to the dressing.
- Honey: Just enough to balance the vinegar’s acidity without making it too sweet.
- Dijon mustard: Helps emulsify the dressing while adding subtle sharpness.
Winter Salad with Pomegranate
Winter Salad with Pomegranate features roasted chicken, baby spinach, toasted pecans, and feta tossed in a honey balsamic dressing – ready in 33 minutes.
Equipment
- oven
- medium bowl
- rimmed baking sheet
- whisk
- small bowl
- large serving bowl
- salad tongs
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
Chicken
- 1.5 pounds boneless chicken pieces cut into 1-inch cubes
- 1 tablespoon pure olive oil
- 0.5 teaspoon kosher salt for the chicken
- 0.25 teaspoon black pepper freshly ground, for the chicken
Salad
- 5 ounces baby spinach washed and dried
- 0.33 cup pecans toasted, roughly chopped
- 0.5 cup pomegranate arils
- 4 ounces feta cheese crumbled
Dressing
- 0.25 cup extra-light olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.25 teaspoon kosher salt for the dressing
- 0.125 black pepper freshly ground, for the dressing
Instructions
- Preheat your oven to 400°F. In a medium bowl, toss the cubed boneless chicken pieces with 1 tablespoon of pure olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Spread the chicken on a rimmed baking sheet in a single layer. Roast for 15 to 18 minutes, flipping the pieces halfway through, until the chicken is cooked through and the outside is lightly golden. Remove from the oven and let it cool slightly for about 5 minutes.
- While the chicken cooks, make the dressing. In a small bowl, whisk together the 1/4 cup extra-light olive oil, balsamic vinegar, honey, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until the mixture is smooth and fully combined.
- In a large serving bowl, combine the baby spinach, toasted pecans, pomegranate arils, and crumbled feta cheese.
- Add the slightly cooled roasted chicken to the salad bowl. Drizzle the dressing over everything.
- Gently toss the salad with salad tongs or two large spoons until all ingredients are evenly coated with the dressing. Serve immediately.
Notes
Let the roasted chicken cool slightly before adding to the salad to prevent wilting the spinach.
Ways to Customize Your Salad
- Vegetarian Option: Omit the chicken and add chickpeas or roasted sweet potatoes instead.
- Different Cheese: Try goat cheese or shaved Parmesan for a different flavor profile.
- Nut Variations: Walnuts or almonds work beautifully if you don’t have pecans available.
My Tips for Perfect Salad Results
- Chicken Temperature: Ensure your chicken reaches 165°F internally for food safety and optimal texture.
- Toasting Nuts: Lightly toast pecans in a dry skillet until fragrant for enhanced flavor.
- Dressing Consistency: Whisk the dressing vigorously until fully emulsified for best coating ability.
- Assembly Timing: Add dressing just before serving to keep the spinach crisp and fresh.
How to Store Your Winter Salad
- Store: Keep components separate in airtight containers in the refrigerator for up to 3 days.
- Freeze: Freezing is not recommended as the fresh ingredients will lose their texture.
- Make-Ahead Tip: Prepare dressing, roast chicken, and toast nuts up to 2 days in advance.
- Assembly: Combine all ingredients just before serving for the best texture and freshness.
Frequently Asked Questions
Can I use pre-cooked chicken for this salad?
Yes, you can use pre-cooked chicken to save time. I recommend using rotisserie chicken or leftover roasted chicken. Just warm it slightly before adding to the salad for the best flavor experience.
What can I substitute for pomegranate arils?
Dried cranberries or cherries make excellent substitutes if fresh pomegranate isn’t available. They provide similar sweetness and chewy texture that complements the other salad ingredients beautifully.
How do I prevent the salad from getting soggy?
Keep the dressing separate until ready to serve. Also, ensure your spinach is completely dry after washing, and add the chicken when it has cooled slightly rather than piping hot.
Can I make this salad vegan?
Absolutely! Omit the chicken and feta, and use maple syrup instead of honey in the dressing. Add roasted chickpeas or tofu for protein, and consider nutritional yeast for cheesy flavor.
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Why This Winter Salad Is A Favorite
With its perfect balance of textures and flavors, this winter salad brings warmth and nutrition to your table. The combination of roasted chicken, fresh greens, and vibrant pomegranate creates a meal that feels both special and comforting. It’s become my go-to for quick dinners that don’t compromise on taste or presentation.
