Make the most of pomegranate season while you still can (typically runs from October to February) with this simple salad featuring spinach, avocado, pomegranate arils, and persimmon. Our Udo’s Oil-based Balsamic Vinaigrette has been one of our most popular and longest-running recipes. If you haven’t tried it, it’s time! Pomegranate seeds are richest in vitamin K which is fat-soluble, so adding Udo’s Oil not only provides you with a reliable source of fresh daily omega fats for health, it also aids in the absorption of the nutrients from the pomegranate arils (or seeds).
When choosing a pomegranate from the market, pick one that has bright red skin and avoid ones that are brown or patchy on the outside. Chances are, some of the seeds will be brown as well. I found a large one at the Granville Island Market in Vancouver, BC with perfectly bright red skin. After 15 minutes of de-seeding, it yielded almost 3 cups of arils. Plenty left over after this recipe to use for a smoothie or other dish. Enjoy!
5 oz. bag of fresh spinach
2 ripe hass avocados, halved with seed and skin removed, sliced thinly lengthwise
1 cup of arils from a medium to large pomegranate
2 tablespoons sunflower seeds
1 persimmon, halved with seed and skin removed, sliced thinly lengthwise
For the Balsamic Vinaigrette:
Makes about ½ cup, whisk by hand
⅓ cup Udo’s Oil
3 tablespoons good balsamic vinegar
1 small garlic clove, minced or crushed with a press
¼ teaspoon sea salt
Freshly ground pepper, to taste
- Remove arils from the pomegranate; place the leftover seeds in a sealed container and store in the fridge for later use;
- In a medium bowl, toss the spinach with about 2 tablespoons of the Balsamic Vinaigrette until the spinach is well-covered with the dressing;
- Transfer the tossed spinach to a serving platter and place the avocado and persimmon slices on top, fanning them out in a visually pleasant way. Sprinkle the pomegranate seeds and sunflower seeds overtop, drizzle 1-2 more tablespoons of vinaigrette on the finished salad, and serve.
- Store remaining Balsamic Vinaigrette in the fridge in a well-sealed glass container and use within one week.