Spinach, Grapefruit, & Pomegranate Salad

By Abby Henry Singh November 9, 2017Recipes, Salads

Try this power-packed salad for a colorful, flavorful lunch or side dish. The spinach in this salad contributes carotenoids and folic acid. The grapefruit* contributes vitamin C and flavonoids. Pomegranate seeds add powerful antioxidants. Sunflower seeds are high in selenium, a mineral with cancer-fighting properties.


4 cups spinach leaves, washed and ready-to-eat

1 grapefruit

1 pomegranate

½ cup sunflower seeds

sesame dressing (or dressing of your choice)


Peel and section the grapefruit and pomegranate. Divide spinach into individual salad bowls. Top each spinach salad with a few grapefruit wedges and a handful of pomegranate seeds. Sprinkle with sunflower seeds. Drizzle sesame dressing or dressing of your choice over the salad, and lightly toss.

For added protein, included sliced, grilled chicken breast or grilled salmon.

* Eliminate any ingredients, such as grapefruit, that may interfere with your treatment plan. Check with your healthcare team for a list of any foods you should avoid. For this recipe, try replacing the grapefruit with mandarin oranges for a sweet, citrus taste.


Recipe from Lipscomb University Senior Students in the Didactic Program in Dietetics.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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