Fresh, festive, and dressed for the season.

Fresh, colorful, and just the right balance of sweet and savory, this simple spinach salad is made for the cooler months. Juicy pomegranate arils, tangy feta, and red onion are tossed with a vibrant raspberry vinaigrette. 

Ingredients

For the Salad

• 1 large bag baby spinach

• 1/2 small red onion, thinly sliced

• 1 container of crumbled feta

• 1/2 cup Pomegranate arils

Olio Nuovo Raspberry Vinaigrette

• ½ cup Wild Groves Olio Nuovo

• ½ cup Wild Groves Raspberry White Balsamic

• ½ shallot, peeled and finely minced

• 1 teaspoon Wild Groves Sweet Toasted Garlic Mustard

• 1 teaspoon Wild Groves Orange Blossom Honey

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Make the Vinaigrette

Add the Olio Nuovo, Raspberry White Balsamic, minced shallot, Sweet Toasted Garlic Mustard, Orange Blossom Honey, salt, and pepper to a jar or small bowl.

Whisk until well combined and emulsified. If using a jar, secure the lid and shake vigorously until the dressing comes together.

2. Assemble the Salad

Add the baby spinach to a large serving bowl. Top with thinly sliced red onion, crumbled feta, and plenty of pomegranate arils.

3. Dress & Serve

Just before serving, drizzle the salad with your desired amount of vinaigrette and gently toss until everything is lightly coated.

Finish with a few extra pomegranate arils and crumbled feta on top, then serve immediately.

Why Olio Nuovo?

Fresh vinaigrettes are one of our favorite ways to enjoy Olio Nuovo because the oil never touches heat. Its fresh, green character and signature peppery finish come through beautifully, while Raspberry White Balsamic and Orange Blossom Honey add just enough sweetness to balance the dressing.

Made this recipe? We’d love to hear how it went! Leave a comment below or tag us on social media!