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Spinach and Pomegranate Salad (Ispanak Nar Salatasi)

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4

This lovely salad, speckled with ruby-red pomegranate seeds among the green spinach and golden pine nuts, complements chicken, meat or fish perfectly. It also makes a delicious starter or meze dish.


  • 9 oz. (250 g) fresh spinach
  • 4 Tbs. pine nuts
  • Seeds from 1/2 pomegranate

For the dressing:

  • 1 Tbs. fresh lemon juice
  • 1 Tbs. olive oil
  • Salt and freshly ground pepper, to taste


Wash the spinach thoroughly and remove any thick pieces of stalk. Pat dry with paper towels and place in a serving bowl.

In a dry fry pan, gently toast the pine nuts until golden (watch carefully as they burn easily). Tip the pine nuts into the bowl with the spinach and add the pomegranate seeds.

To make the dressing, in a small bowl, whisk together the lemon juice and olive oil with a little salt and pepper. Drizzle over the salad. Toss together and serve. Serves 4.

Adapted from Istanbul, by Rebecca Seal (Hardie Grant Books, 2013).