Lemon Pomegranate Spinach Salad with Strawberries

Posted on April 15, 2014 by Anne Milneck | 2 comments

Springtime in South Louisiana means strawberries. And nothing loves fresh strawberries more than our Pomegranate Balsamic. Sweet, syrupy, sublime...this vinegar is delicious on just about anything it touches. We love it drizzled on this salad. It's the perfect sweet compliment to the earthy spinach, pecans and feta. This gorgeous salad will take center stage on your brunch buffet!


6 cups baby spinach leaves, washed and dried

Salt & Pepper

1/2 cup Rosemary Roasted Pecans

1/2 cup crumbled feta

1 cup sliced strawberries

Lemon Extra Virgin Olive Oil

Pomegranate Balsamic Vinegar


Place the spinach leaves in a large bowl. Drizzle the Lemon Extra Virgin Olive Oil over the leaves a little at a time and toss. Drizzle enough only to coat the leaves. There should be no pooling of oil in the bottom of the bowl. Lightly season the leaves with salt and pepper. Mound onto a serving platter. Sprinkle with the pecans, feta and strawberries. Drizzle with the Pomegranate Balsamic Vinegar--according to your taste. You can always leave the bottle out for guests to add more!



2 Responses


June 25, 2020

Hi Mary! I added in the recipe for the roasted pecans. Click through for the recipe! Thanks!


June 25, 2020

This looks simple and delicious. Could you please tell me about the pecans? Do I roast them with rosemary olive oil?

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