Spinach Salad with Oranges Dates and Pomegranate overhead view

Orange Date and Pomegranate Spinach Salad

A colourful spinach salad with soft, sweet dates, orange segments, pomegranate seeds and crunchy almonds that's ideal for a winter lunch or dinner. Add some colour to your meal with this citrus date salad!
Course Salads and Dressings
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 373kcal
Author Flavour & Savour



  • 6 cups baby spinach-arugula blend
  • 2 large oranges peeled and sectioned
  • 1 tbsp orange zest
  • 8 Medjool dates pitted and quartered lengthwise
  • 1/3 cup pomegranate arils
  • 2 tbsp flaked almonds toasted

Honey Orange Dressing

  • 1/4 cup orange juice
  • 2 tbsp lemon juice
  • 1 tbsp honey use maple syrup or sugar for vegan diet
  • 1/4 cup olive oil
  • 1/4 tsp each salt and pepper


  • Wash and dry baby greens and set aside.
  • Spread flaked almonds in a skillet and heat over medium heat until just beginning to brown and beome fragrant. Remove from heat immediately, as they will continue to brown in the heat of the pan.
  • Zest one of the oranges, then peel and remove sections from the membranes.
  • Remove pits from the dates, then quarter them, slicing lengthwise.
  • Remove pomegranate seeds (arils) from half a pomegranate.
  • Arrange salad in a shallow bowl or large platter. Begin with salad greens, then top with orange segments, dates, pomegranates and flaked almonds. Garnish with orange zest.
  • When ready to serve, toss with Honey Orange Dressing.


Calories: 373kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 848mg | Fiber: 8g | Sugar: 49g | Vitamin A: 4529IU | Vitamin C: 76mg | Calcium: 124mg | Iron: 2mg