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(2 to 3 servings)

  • 3 oz baby spinach
  • 3.5 oz goat cheese
  • 2 oz pomegranate
  • 2 slices of bread
  • Olive oil


  • 1.5 oz mayonnaise
  • 2 oz natural yogurt
  • 3.5 oz black olives
  • Salt and pepper to taste


Prepare the croutons: dice the bread and put in a loaf pan or oven dish and drizzle some olive oil. Bake at 360°F in a preheated oven until brown and crunchy.

Thinly dice or shred the goat cheese and set aside.

For the dressing, remove the olive pits, mix with the other ingredients, and beat until obtaining a smooth mixture. Keep refrigerated until serving.

To assemble the salad, put spinach leaves with their stems cut in a dish, add croutons and goat cheese, mix with the dressing and finish with pomegranate on top.