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Pomegranate and spinach create a strong visual and textural contrast: dark leaves, bright fruit and toasted pine nuts. The salad feels complete without needing a long ingredient list.

Cilantro or parsley keeps the greens aromatic, while optional red onion adds a sharper savory note. Toasting the pine nuts matters because it gives them enough flavor to stand beside the tart fruit.

The dressing combines olive oil, apple cider vinegar and honey. Shake it until emulsified, then add only enough to coat the leaves so the pomegranate remains distinct rather than disappearing into the dressing.

Ingredients

• 5–6 cups spinach leaves, chopped
• 1/3 cup fresh cilantro or parsley, chopped
• 1 cup pomegranate seeds
• 1/3 cup pine nuts, toasted
• 1/4 cup red onion, sliced, optional
• 4 tablespoons olive oil
• 4 tablespoons apple cider vinegar
• 2 teaspoons honey
• Salt and freshly ground pepper to taste

Method

Combine the spinach, herbs, pomegranate seeds, pine nuts and optional red onion in a large bowl. Shake the olive oil, cider vinegar, honey, salt and pepper together until blended. Pour over the salad, toss gently and serve.