Spinach Pomegranate Salad

The nutty flavor of fregola pairs beautifully with the tart-sweet bursts from the pomegranate in this Simple Fregola Spinach Pomegranate Winter Salad recipe.
Course Salad
Cuisine Italian
Keyword pomegranate salad recipe, winter salads
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 5 cups
Calories 325kcal
Author Maria Vannelli RD


  • 1 cup fregola
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 tbsp Italian flat leaf parsley chopped finely
  • 4 ounces spinach fresh, chopped (115 grams approx 1/2 cup)
  • 1/2 cup walnuts chopped
  • 1/2 pomegranate (seeds)
  • 1/4 cup olive oli extra virgin
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp dry mustard
  • salt and pepper to taste


  • Bring a large pot of lightly salted water to a rolling boil.
  • Stir and cook fregola for approximately 12 minutes or until al dente.
  • Drain.
  • Add about 1 tablespoon of olive oil to keep the  fregola from drying out.
  • When the fregola has cooled to room temperature, add the parsley, spinach, walnuts. Combine gently together.
  • In a separate bowl, whisk together the olive oil, vinegar, honey, dry mustard and salt and pepper to make the balsamic vinaigrette.
  • Drizzle vinaigrette over salad.
  • Gently combine the pomegranate seeds.
  • Taste for seasonings and serve.


Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*inspired by Diane Henry


Serving: 0.75cup | Calories: 325kcal | Carbohydrates: 45g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 365mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2280IU | Vitamin C: 11.3mg | Calcium: 52mg | Iron: 1.8mg