This Spinach Pomegranate Salad recipe pairs the nutty flavor of fregola Sarda beautifully with the tart-sweet bursts from the pomegranate arils. Fresh, flavorful and so easy to make.
This elegant and festive winter salad is not just for holiday entertaining and special occasions. It also makes a great accompaniment with grilled chicken or Italian baked codfish for an unforgetable meal.
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Introduction
The appealing combination of color and texture in this spinach, pomegranate and fregola salad confirms the quote, “You eat with your eyes first.”
Fregola originates from the south side of Sardinia (in Italy). Slightly larger in size when compared to Israeli couscous, it contributes both a nutty flavor and a wonderful chewy texture in this spinach salad.
Once you begin to experiment with this type of pasta, you will find it an ideal ingredient in salads.
Combine it with lentils, sun-dried tomatoes, and black olives to create a healthy Mediterranean-inspired fregola pasta recipe. If you like the anise-like flavor of fennel and the smokiness of roasted red pepper, this fregola salad recipe is for you.
Today we will combine this spherical semolina pasta with spinach and pomegranate arils for a healthy and delicious winter salad. Who says you can’t have salads in the winter?
Mise en place
This spinach salad comes together in no time once all of the ingredients are prepped. Let’s begin with the fregola.
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and 1 cup of fregola. Stir, reduce the heat and simmer according to package cooking time. The texture we are looking for is al dente, just like any other pasta.
Once the fregola is ready, drain and place in a bowl. Add 1 tablespoon of olive oil and toss together. Allow to cool down while preparing the rest of the ingredients.
While waiting for the pasta to cook, mince 2 tablespoons of fresh flat-leaf Italian parsley and coarsely chop 4 ounces of fresh spinach (stemmed and washed).
Easily remove the pomegranate seeds by strategically cutting the whole fruit into sections. This recipe requires about 1-1½ cups. If more convenient, ready-to-eat pomegranate arils can also be purchased from your local grocery store.
The last ingredient to prep is the walnuts. Let’s toast them on the stovetop since we only need ½ cup. Once they are done, transfer them to a bowl and allow them to cool off.
How to make pomegrante salad dressing
Let’s make a balsamic based vinaigrette for this spinach pomegranate salad dressing. In a small mixing bowl, whisk together ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey and ½ teaspoon of dry mustard. As always, add salt and pepper to taste. Set aside for now.
Instructions
Once the fregola pasta has cooled off, combine all of the ingredients in a large bowl. More specifically the spinach, parsley, and toasted walnuts.
Drizzle the salad with the pomegranate dressing.
Gentle fold in the pomegranate arils.
Taste for seasonings and serve at room temperature.
Tips
- The addition of toasted walnuts not only adds great texture but also compliments the nuttiness of the fregola.
- If using young and tender spinach leaves, there is no need to chop them.
- Serve this salad at room temperature.
- Do not overcook the pasta. Taste test the pasta a few minutes before the recommended time.
FAQ
Unfortunately, the spinach wilts if it sits in the balsamic vinaigrette for an extended period of time. That being said, you can prepare the individual components like the pomegranate seeds, the fregola, and the dressing and refrigerate individually for up to 24 hours in advance.
Yes, feel free to substitute with arugula or simply tender field greens.
Craving more spinach recipes?
Available throughout the year, spinach is a great leafy vegetable to consume regularly. If you are trying to increase your spinach intake, try some of these recipes!
- Sauteed Spinach
- Crustless Spinach Quiche
- Homemade Calzones
- Spinach Lasagna
- Spinach Risotto
- White Bean and Spinach Soup
Recipe inspiration
A few years ago, I purchased a cookbook by Diane Henry called Plenty. If you like fresh, whole and unprocessed foods in season, this cookbook is for you. Ms. Henry is truly a wizard at food combinations that create a taste sensation!
One of the first recipes I made from this book was a Barley, Parsley, and Pomegranate Salad recipe.
As much as I love barley, I love fregola more. I thought replacing the barley with fregola and including a balsamic vinaigrette would be interesting. Needless to say, if I am sharing this recipe with all of you, it is because this winter salad is a big hit in my family.
Hope you get a chance to try it!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this spinach pomegranate salad with fregola, I would love to hear about it in the comments below, and be sure to rate the recipe!
Recipe
Spinach Pomegranate Salad with Fregola Sarda
Ingredients
- 1 cup fregola
- 1 tablespoon olive oil
- 2 tbsp Italian flat-leaf parsley chopped finely
- 4 ounces spinach fresh, chopped (115 grams)
- ½ cup walnuts chopped. toasted
- 1-1½ cups pomegranate arils
Pomegranate Salad Dressing
- ¼ cup olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 tsp honey
- ½ tsp dry mustard
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a rolling boil.
- Add the fregola.
- Stir, reduce the heat and simmer according to package cooking time. The texture we are looking for is al dente, just like any other pasta.
- Drain the pasta and transfer to a bowl.
- Add 1 tablespoon of olive oil to keep the fregola from drying out.
- When the fregola has cooled to room temperature, add the parsley, spinach, and toasted walnuts. Combine gently together.
- In a separate bowl, whisk together the olive oil, vinegar, honey, dry mustard and salt and pepper to make the salad dressing.
- Drizzle vinaigrette over salad.
- Gently combine the pomegranate arils.
- Taste for seasonings and serve.
Notes
- The addition of toasted walnuts not only adds great texture but also compliments the nuttiness of the fregola.
- If using young and tender spinach leaves, there is no need to chop them.
- Serve this salad at room temperature.
- Do not overcook the pasta. Taste test the pasta a few minutes before the recommended time.
Nutrition
This post was originally published on November 11, 2017, and republished on January 23, 2021, with updated content and photos.
Paula Barbarito Levitt
I had the same experience at Costco this past weekend, bringing home the big crate of pomegranites. This dish would be welcome on any Thanksgiving table, so colorful and I am certain full of flavor.
Maria
I cannot stop eating them. Next time I go to Costco, they will be on the list 😉 Thanks for dropping by Paula ♥♥♥
Lillian Tse
ooh..I do love how this recipe is able to infuse pomegranate into a salad! I actually have never had fregola before! I will need to try this.
I definitely need some more lunch options that are easy to put together.
Maria
… and leftovers are great! Thanks for stopping by Lillian 🙂
Nicoletta @sugarlovespices
I like that pasta brand “Rustichella d’Abruzzo”! And I like the flavor and texture of fregola. We need to make it more, especially in this beautiful combination with spinach, walnuts, and the lovely pomegranate. Such great colors too!
Maria
Yes, it is a very festive looking salad! Thanks for stopping by Nicoletta ♥
Nadia
Thanks for sharing this recipe Maria. It looks so festive! And I’ve never tried cooking with fregola before so I think I’ll start with this!
Maria
You are going to love the fregola! Thanks for stopping by ♥♥♥
Denise from Urb’n’Spice
This is my kind of salad, Maria! So healthy and versatile. I love pomegranate as well. Thank you for the inspiration.
Maria
My pleasure Denise! Thanks so much for taking the time to comment 🙂
Cathy
I love hearty winter salads like this with vegetables and fruit included. Yours looks perfect for a traditional Christmas with the red and green in there!
Maria
Yes, Christmas is fast approaching and this salad fits right in! Appreciate your comment Cathy 🙂