Hearty Pomegranate Salad Recipe

The crunch of crisp apples mixed with juicy fruit seeds always makes me feel like I am eating something truly special. This Pomegranate Salad balances sweet, savory, and tangy flavors in every single bite.

It has become my favorite way to brighten up a heavy winter meal or just enjoy a fresh, vibrant lunch. The combination of colorful arils and creamy goat cheese makes this dish feel instantly festive without much effort.

What Makes This Pomegranate Salad So Special

The texture contrast here is absolutely incredible, mixing satisfying crunch with smooth creaminess. You get a distinct snap from the fresh apples followed by the rich tang of soft cheese.

It takes very little effort to pull together, yet it looks stunning enough for a holiday spread. I love that the dressing uses simple pantry staples I always have on hand.

This Pomegranate Salad is also incredibly versatile and pairs beautifully with almost any protein you are cooking. You can easily swap the nuts or cheese based on what you currently have in your kitchen.

If you enjoyed the fresh fruit notes here, you will love baking my Cozy Clementine Cake Recipe next. My Ultimate Chocolate Orange Cake Recipe is another vibrant dessert that I make whenever I have extra fruit in the kitchen.

Gathering Your Pomegranate Salad Ingredients

Here are the fresh components you will need to assemble this bowl:

• Mixed Greens: Use a blend of spinach and arugula or a spring mix for the best texture variety.
• Pomegranate Arils: These add a beautiful pop of color and a tart burst of juice to the dish.
• Goat Cheese: Crumbled soft cheese adds a creamy, tangy element that balances the fruit sweetness.
• Apple: I prefer Honeycrisp or Fuji varieties for their superior crunch and reliable sweetness.
• Red Onion: Thinly sliced rings provide a sharp bite that mellows nicely in the dressing.
• Candied Pecans: These bring a sugary crunch that pairs beautifully with the savory greens.
• Olive Oil: Choose a high-quality extra virgin oil for the base of your homemade vinaigrette.
• Apple Cider Vinegar: This adds the necessary acidity to brighten up the heavier ingredients.
• Dijon Mustard: A small amount helps emulsify the dressing and adds a hint of depth.
• Honey: Balances the vinegar acidity with a touch of natural floral sweetness.
• Garlic Powder: Provides a savory background note without the sharpness of raw garlic.
• Seasonings: Simple sea salt and freshly cracked black pepper tie all the flavors together.

My Method for Fresh Pomegranate Salad

Let’s toss this fresh side dish together in just a few minutes:

1. Grab a small jar or bowl to whisk together the apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth. Slowly drizzle in the olive oil while whisking constantly until the mixture emulsifies into a creamy, cohesive vinaigrette.
2. Place the thinly sliced red onions directly into the dressing bowl and let them sit for about five to ten minutes. This essential step softens the raw onion bite and infuses the vinaigrette with a subtle savory flavor before you dress the greens.
3. Arrange your mixed greens in a large, wide serving bowl to ensure every leaf gets coated evenly. Pour the dressing and marinated onion mixture over the greens and use tongs to gently toss everything until the leaves are glistening but not soggy.
4. Scatter the pomegranate arils, crumbled goat cheese, candied pecans, and apple slices over the top of the dressed greens. Serve the salad immediately to enjoy the contrast between the crisp toppings and the tender, dressed leaves.

My Pomegranate Salad Secrets

Make sure your greens are completely dry before you add any dressing to the bowl. Wet leaves will cause the vinaigrette to slide right off and pool at the bottom.

I like to warm the dressing in the microwave for just five seconds before tossing. This helps the honey dissolve fully and makes the Pomegranate Salad feel slightly more comforting.

If you want a more evenly distributed crunch, chop the candied pecans into smaller pieces. This ensures you get a little bit of nutty sweetness in every single forkful.

Best Ways to Enjoy Pomegranate Salad

This dish works beautifully alongside roasted meats like turkey or a simple grilled chicken breast. The acidity in the dressing cuts through richer foods, making it a wonderful palate cleanser.

I also love serving this Pomegranate Salad as a light main course by adding grilled shrimp or chickpeas. It creates a satisfying lunch that feels fancy without requiring much work.

Follow me on Pinterest for more fresh recipe inspiration.

Pomegranate Salad Recipe

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• Author: Amelia Bryan
• Total Time: 18 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A fresh and vibrant Pomegranate Salad with crisp apples, goat cheese, and a simple homemade vinaigrette.

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Ingredients

• 6 cups mixed greens (spinach, arugula, or spring mix)
• 1 medium Honeycrisp apple, thinly sliced
• 1/2 cup crumbled goat cheese
• 1/2 cup candied pecans
• 1/2 cup pomegranate arils
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper. Slowly whisk in the olive oil until emulsified.
2. Add the sliced red onions to the dressing and let them marinate for 5-10 minutes to soften their flavor.
3. Place the mixed greens in a large serving bowl and pour the dressing with onions over them. Toss gently to coat.
4. Top with pomegranate arils, goat cheese, candied pecans, and apple slices. Serve immediately.

Notes

You can substitute feta cheese for the goat cheese if you prefer a saltier bite.

• Prep Time: 18 min
• Marinating: 5 min
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 18g
• Sodium: 480mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 13mg

Keywords: pomegranate salad recipe, easy salad, holiday side dish, healthy lunch