Watermelon Raspberry Spinach Salad with Pomegranate Vinaigrette


If you are like me, about 90 percent of your lifetime watermelon consumption has been in the form of big wedges. Most of the time, I enjoy it straight up as a snack or even dessert, and occasionally I blend fresh chunks into smoothies. But recipes like this watermelon raspberry spinach salad make me rethink my limited usage of this giant summer fruit.

Watermelon Raspberry Spinach Salad with Pomegranate Vinaigrette

Shared with us by the National Watermelon Promotion Board (yes, seriously), this raspberry spinach salad combines the delicious flavors of summer with fresh baby spinach, brilliant berries, juicy watermelon, and sweet-tart pomegranate. The flavors are heightened with a pomegranate-balsamic vinaigrette for a near gourmet, healthy and seasonal experience.

Special Diet Notes: Watermelon Raspberry Spinach Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly. If you use honey in place of the agave, I believe this raspberry spinach salad is even paleo!

Watermelon Raspberry Spinach Salad with Pomegranate Vinaigrette
Prep time
Cook time
Total time
Pomegranate Vinaigrette
  • 1 cup pomegranate juice
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons orange zest
  • 1 tablespoon agave syrup (use honey for paleo)
  • 1 small shallot, minced
  • ⅛ teaspoon stone-ground mustard
  • ½ cup extra virgin olive oil
  • Dash of salt and pepper, to taste
Watermelon Raspberry Spinach Salad
  • 2 cups diced watermelon
  • 8 cups baby spinach (one 6-ounce bag)
  • ¾ cup diced red onion
  • 6 ounces fresh raspberries
  • ½ cup pomegranate seeds
  1. Simmer juice in small saucepan over medium-high heat until reduced to about 3 tablespoons and liquid is a thick syrup. Let cool.
  2. When cool, add the remaining dressing ingredients, and whisk to emulsify. Let sit for flavors to meld.
  3. Place watermelon on paper towel to absorb excess fluid.
  4. Place spinach in a large serving bowl. Top with onion, watermelon, raspberries and pomegranate seeds.
  5. Divide onto four salad plates and drizzle with dressing.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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