Sam’s Club: Four big, beautiful pomegranates for $7.98. Meaning I’m in a pomegranate state of mind and these sweet and snappy little fruits (er, arils) will likely figure into my recipes over the next week–unless Junior Too gets his hands on them. In the meantime, here’s a wonderful way to work pomegranates into a salad-as-entree that had my guys–and me–spearing forkful after forkful right down to the bottom of the bowl.

6 cups baby spinach (or a mix of spinach and romaine–Junior Too’s preference)

1/2 cup matchstick carrots

3 cups deli-roasted chicken, chopped (I used breasts only)

8 slices cooked bacon, chopped

4 oz block swiss cheese, sliced thin and cut into bite-size pieces

1 avocado, peeled, pitted, and diced

1-1/2 cup pomegranate seeds (arils) (about 1 large seeded pomegranate)

Dressing of your choice (but–really!–give Ken’s Steakhouse Raspberry Walnut Vinaigrette a try–it’s perfect with the pomegranate seeds)

Optional: Pine nuts (wish I’d had some)

1) Assemble 4 salads, equally dividing ingredients between them, as follows: spinach, carrots, chicken, bacon, swiss cheese, avocado, pomegranate seeds (and pine nuts if you some laying around); serve with dressing of your choice (a vinaigrette is a good choice)

Servings: 4 dinner-sized portions


  1. Lovely! (And just for laughs,I’ll let you know that the pomegranate I picked up at Kroger wouldn’t ring-up today, so they gave it to me…wish I had grabbed a couple!)

  2. […] Chicken-bacon-pomegranate Spinach Salad ( […]

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