Connect with H&H

Bonnie Stern's Spinach, Orange & Honey Salad

Aside from being tangy and delicious, this salad will add a burst of colour to your fall or holiday feast.

8 servings

2 tbsp pomegranate molasses, available at Middle Eastern stores, specialty markets and gourmet shops
1 tbsp honey
3 tbsp orange juice
1/2 tsp kosher salt
1/4 cup extra virgin olive oil
1 lb. baby spinach (about 12 cups)
2 large oranges, peeled and separated in segments
1 ripe avocado
1 cup pomegranate seeds, optional


Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.

Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.

Makes 8 to 10 servings

Reprinted with permission from Bonnie Stern's Friday Night Dinners (2008 Random House Canada).

Bonnie Stern Friday Night Dinners Rosh Hashanah


Bonnie Stern


Yvonne Duivenvoorden

Comment Guidelines

We welcome your feedback on H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.