Reviewed: Nov. 23, 2009

This salad is delicious, filling & beautiful! DEFINITELY toast the walnuts first. Simple- five minutes on the stovetop with a touch of oil, & so worth it. And I also made a balsamic vinegar/honey/oil mix for dressing, with a touch of salt & pepper. I will make this many times in the future- I really enjoyed it!!

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km88

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Reviewed: Nov. 19, 2009

i used a gormet olive oil and balsamic vinegarret and just added a little honey and substituted the feta with blue cheese. its so good

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feleppa

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Reviewed: Nov. 15, 2009

delicious! i made this with minimal ingredients and it was still delicious! i used regular spinach and didn't have any red onion, walnut, feta, or alfalfa. but i did use cubed cheddar cheese and an avocado it was fantastic anyway! thanks :)

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collegecook

Living In: Oakville, Ontario, Canada

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Reviewed: Nov. 6, 2009

Really tasty! The pomegranate is the key to this salad so if you changed that ingredient you don't deserve to rate this!

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ANGIBEAN

Cooking Level: Intermediate

Home Town: River John, Nova Scotia, Canada

Living In: Melbourne, Victoria, Australia

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Reviewed: Oct. 25, 2009

I just served this for 5 girlfriends of mine and it was fabulous! They all raved about it. I didn't use the alfalfa sprouts, but I did almost everything else as directed (except maybe shorted the onion a bit, I wasn't really reading the directions at that point). I also used glazed pecans rather than walnuts because I prefer them. The pomegranate was an interesting and tasty touch, and they all commented on it. Very easy to make, even though the pomegranate seemed daunting, it ended up being really easy. I would definitely recommend this recipe. Also, I found online if you have extra pomegranate seeds, they go wonderfully with vanilla ice cream for dessert!

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Erika

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Reviewed: Oct. 23, 2009

This salad turned out GREAT! Although..I didn't use any alfalfa or onion. and I made a pomeganate vinegarette instead of the suggested balsamic vinegarette. I brought it to a school potluck and it was a big hit even for those who were not sure about the pomegranate. =) YUM!

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missmimi

Living In: Palm Springs, California, USA

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Reviewed: Oct. 20, 2009

We didn't have alfalfa, but even without it, it was a beautiful refreshing change. I made my own balsamic dressing. It makes a gorgeous salad for the holidays.

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ELFLADYJO

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Reviewed: Sep. 10, 2009

My substitution was cranberries instead of pomegranates, but either way it would be a 4. The amount of ingredients is good, nothing is overpowering. I did brown the onions though because we are not big onion fans.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 15, 2009

Love this recipe! Most recently, I was unable to find pomegranates out-of-season, so I had to do a last-minute substitution of mandarin oranges. Was delicious and colorful too!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 14, 2009

This is so good and simple. I've been eating it for 2 weeks, I can't get enough. A great way to use pomegranates! thank you so much for sharing!

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bushbaka

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Reviewed: Dec. 11, 2008

As the other reviewers said, this is EASY and DELICIOUS. We didn't have the nuts, so I omitted them. I also did as suggested and whipped up a quick balsamic vinegar/ honey dressing with canola oil. Do try this recipe.

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shi

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Reviewed: Dec. 2, 2008

I made this for Christmas last year and it was beautiful. It's easy to remove the pomigranate seeds if you place it in a dish of water and remove the seeds underwater. This prevents them from popping out on the counter and floor. The red and green presentation of this salad is very elegant.

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Mary Cat

Cooking Level: Intermediate

Home Town: Mobridge, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Dec. 2, 2008

A taste sensation! I LOVE this salad! For Thanksgiving I made Candied Walnuts and added them to the recipe and it was even better! I love the different flavors together in this salad.

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TommysMom

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Reviewed: Nov. 29, 2008

Very good. Made it at Thanksgiving and great for holiday meals.

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SRKELZ

Cooking Level: Expert

Home Town: Cashmere, Washington, USA

Living In: Tempe, Arizona, USA

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Reviewed: Nov. 12, 2008

soooo good.. made for a dinner party and everyone loved it! I used roasted pecans, pom, red onion and feta cheese. I made a dressing ( balsamic with honey, salt and pepper...mixed well then add a bit of olive oil ) and it was great with it! Plus be sure you dont drain the pom seeds and add the juice on top of the salad! Yummy!!

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Jenny I.

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Reviewed: Nov. 9, 2008

This is excellent! Easy to make and so good for you. We are making it again tomorrow night!

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CYANISHAK

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

I have made this recipe twice for our annual car club Christmas gathering; everyone raves about it...the colors are beautiful and the flavors and textures are creative and interesting. The only thing I do differently is sometimes I use pecans instead of the walnuts, but I always toast the nuts to bring out more flavor. Absolutely DELICIOUS...and good for you too!/Lesley

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