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Spinach Pomegranate and Feta Herb Salad Vegetarian or with Grilled Chicken

In the Mediterranean, Pomegranates were often considered to be a food of the wise. The Pomegranate was a fruit representing wisdom and righteousness woven into the garments of ancient priests and kings. I hope you will feel wise trying this delectable spring salad which can be made vegetarian style, or with grilled chicken. I have the instructions for both methods below.

Mediterranean Spinach and Pomegranate Salad


Four skinless boneless chicken breasts

The seeds of one ripe pomegranate

Four cups diced tomatoes drained of extra juices (optional)

Eight cups baby spinach

(One cup crumbled Feta cheese or Garbanzo beans if vegetarian)

Three scallions minced

1/2 cup pomegranate or cherry juice

1/2 cup extra virgin olive oil

Six large cloves of garlic minced

Two Tablespoons fresh oregano or one teaspoon dried Greek style

One Tablespoons fresh basil or mint minced or one teaspoon dried

Two teaspoons Kosher salt

Two teaspoons ground black pepper

Two teaspoons sweet paprika

The juice of one large lemon

One red or Vadalia onion (optional)

One cup Kalamata or black olives (optional)


1) Preheat your oven to 400 degrees F. Season the skinned boned chicken breasts with: One teaspoon Kosher salt, one teaspoon ground black pepper, one teaspoon sweet paprika, three additional teaspoons olive oil, and the juice of one lemon.

2) In a very hot pan place a bit of olive oil. Sear the chicken breasts one minute each side only. Transfer to an oven safe dish and roast for eight minutes uncovered flipping once in between.

3) Keep warm and covered whole in the oven at 200 F while preparing the salad.

4) Wash, rinse and pat dry the baby spinach and place in a bowl. Next layer the chopped tomatoes, red onion cut into rings, Kalamata olives, one tablespoon fresh mint or basil, one tablespoon fresh oregano and Pomegranate seeds on top.

5) If vegetarian, next place the Feta cheese or Garbanzo beans

6) If making the meat version, uncover and slice across the grain and into bite sized pieces the chicken breasts and place on top.

6) To make the dressing: In a non reactive container with a lid place the three minced garlic cloves, one tablespoon mint or basil, one tablespoon oregano, cherry or pomegranate juice, half cup olive oil, one teaspoon Kosher salt and one teaspoon ground pepper of your choice. Immediately pour over the salad and serve as a main or first course to your Mediterranean meal.

Recipe Developed By: Sarah J. Hall World Cuisine Today March 22, 2017

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