Autumn spinach salad with chocolate recipe

Google+ Pinterest LinkedIn Tumblr +

This fruity spinach salad highlights the colors of pomegranates and persimmons. It goes so well with savory main courses, offering a nice balance to a rich meat-filled meal. The salt from the roasted pumpkin seeds helps balance the sweetness of the jam and honey, while also adding texture, as does the bitter chocolate a nice surprise in a salad. A favorite of mine, this salad makes for a wonderfully different and refreshing ode to some of fall’s finest flavors.

  • Yield: 6 Servings


  • 5 cups [100 g] fresh baby spinach
  • 2/3 cup [80 g] “Persinnamon” Crisps
  • 1/3 cup [55 g] pomegranate seeds
  • 1/3 cup [45 g] roasted and salted pepitas (pumpkin seeds)
  • 1 cup [120 g] fresh raspberries
  • 2 to 3 Tbsp dark chocolate shavings (such as Ghirardelli Intense)
For the Dressing
  • ½ cup [120 ml] canola oil
  • 1½ Tbsp seedless raspberry jam
  • 3 Tbsp raspberry balsamic vinegar (or regular balsamic or pomegranate vinegar)
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • ½ tsp onion powder
  • Salt and freshly ground pepper
How to Make It
  1. Arrange the spinach leaves on a large serving platter. Top with the crisps, a sprinkling of pomegranate seeds (you don’t have to use all of them), the pepitas, raspberries, and chocolate shavings.
  2. To make the dressing, combine the canola oil, jam, vinegar, honey, mustard, and onion powder in a mason jar or another container with a lid. Shake vigorously to blend well, and season with salt and pepper. (The dressing will keep in the refrigerator for up to 3 weeks.)
  3. Drizzle the salad with the dressing, using as much or as little as you like. Serve right away.

Leave A Reply