Even after a few early fall snowstorms, we’ve still been out harvesting spinach nearly every week. Granted, sometimes I would have to take breaks to thaw my hands as I was brushing snow off before harvesting each leaf, but it’s been so nice to have fresh greens.

We love cooking up spinach in the morning with eggs or adding it to soups, but it’s also one of our favorite greens to use in a fresh salad. It has a mild flavor, yet still packs a strong nutritional punch. Spinach contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium. It’s no wonder it was one of the top foods I craved when I was pregnant! I ate a spinach salad with oranges and dried cherries most days in those first trimesters.

While we were preparing to host a large gathering of friends at our house this week we decided to make a festive, holiday-inspired spinach salad. I love the vibrant color (and delicious taste) of pomegranates, especially against the dark green of the spinach leaves. My girls could easily eat an entire pomegranate each if I let them, so we had to buy twice as many as we actually needed for the salad since I had hungry helpers along the way!

If you’re looking for a bright, festive side dish for your holiday gatherings, look no further than this spinach, pomegranate and pistachio salad!

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Spinach pomegranate pistachio salad

This is a beautiful, festive salad with vibrant colors and wonderful taste, particularly for the holiday season.

Ingredients

• 4 cups baby spinach
• 1 whole pomegranate arils removed
• 1/2 cup pistachios shelled
• 1/4 cup feta cheese crumbles

Dressing

• 3 Tbsp olive oil
• 1 Tbsp vinegar or lemon juice
• 1/4 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp dried thyme

Instructions

1. Add all ingredients for the dressing (including a little fresh ground salt and pepper to taste) into a small mason jar with a lid and shake to combine.

2. Pour dressing over your spinach and lightly toss.

3. Add pomegranates, pistachios and feta cheese.

4. Serve and enjoy!