Spinach Pomegranate Salad with Poppyseed Dressing

  • Author: Liz Thomson



For the Dressing

  • 1/4 cup plain Greek Yogurt
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 1/4 cup avocado oil
  • 1 tablespoon poppy seeds

For the Salad

  • 6 cups spinach
  • 1/2 cup pomegranate seeds
  • 1 granny smith apple
  • 2 tbsp slivered almonds
  • 1 oz shaved pecorino romano cheese (optional)


  1. In a blender or food processor, combine the yogurt, apple cider vinegar, honey, dijon mustard, avocado oil and salt.
  2. Transfer to a small jar and stir in poppy seeds.
  3. Slice the granny smith apple into 1 inch pieces.
  4. Toss the spinach with the apple, pomegranate seeds, almond slices, and cheese, if using.
  5. Top with dressing just before serving.


The cheese is totally optional. If you leave it off, you may want to add a tiny pinch of sea salt to your salad at the end.

Also, you might not need all the dressing but you can store the leftovers in the fridge!