This Pomegranate Salad is a delightful holiday salad for Thanksgiving and Christmas. Spring mix, apples, pomegranate seeds, blue cheese, candied pecan, and pepitas combine to make a fantastic festive salad.
This salad costs $13.14 to make. It makes six servings for just $2.19 per serving.
Our Pomegranate Salad is the perfect Fall and Winter salad for any holiday dinner or weeknight. The light and refreshing taste balances all the heavy and rich dishes that you eat on Thanksgiving and Christmas.
The salad is almost too pretty to eat! The vibrant, bright color of the pomegranate against the dark green leaves really pops. It is a definite show-stopper. But the truth is, it comes together very quickly.
You will love the sweet and salty combination of the flavors in the salad. The sweet pomegranates with salty blue cheese, pepitas, and pecans will create a tasty explosion in your mouth.
Ingredients & Cost:
- ¼ cup extra virgin olive oil – $0.32
- 2 Tablespoons apple cider vinegar – $0.08
- 1 garlic clove – $0.05
- 2 Tablespoons honey – $0.34
- ½ teaspoon dijon mustard – $0.01
- 12 ounces salad greens – $3.93
- 3 medium Honeycrisp apples – $2.31
- 1 Tablespoon lemon juice – $0.07
- 1 pomegranate – $1.98
- ¼ -½ cup blue or feta cheese – $0.65
- 1 cup candied pecans – $3.12
- 2 Tablespoons pepitas – $0.28
To find out more about how we price our recipes, check out Budget Recipes Explained.
- First, in a medium bowl, whisk all of the dressing ingredients together. Set the dressing aside.
- Next, cook the candied pecans. Place them in a bowl and set them aside.
- Place the mixed greens in a large bowl or serving platter.
- Slice the apples and toss with lemon juice. Cut the pomegranate and remove the seeds.
- Add the apples and the pomegranate to the salad.
- Finally, add in the pecans, pepitas, and cheese crumbles before serving.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Instead of apples you can you sliced fresh or canned pears.
- Candied walnuts can be used instead of pecans.
- Sometimes we use crumbles feta cheese or goat cheese instead of blue cheese.
Serve: Serve immediately, passing the dressing separately. You can keep the salad out for about two hours before it needs to be refrigerated.
Store: As long as you pass the dressing separately, the salad will keep for 3-4 days in a covered container in the refrigerator. The dressing will keep for 10-14 days in a covered container in the refrigerator.
Freeze: Freezing leafy salad is never a good idea. Once defrosted it’s a wilted, watery mess.
Absolutely! In fact, unlike other fruits, the pomegranate seeds are the part you eat. The seeds, and the juices around the seeds, are called the arils. You can deseed a pomegranate on your own or buy them already seeded at the grocery store, although this option is more expensive than buying a whole pomegranate.
We recommend serving this salad for Thanksgiving or Christmas. It will be a beautiful addition to your holiday table. Or you can serve it for a Sunday dinner during the Fall or Winter. It goes with almost any meal.
You can freeze the seeds. However, please note that when they defrost, they can be a tad bit mushy. Fresh seeds are more firm in texture, so we prefer to buy them fresh for this recipe.
GET KIDS INVOLVED
Ages 2-3: A fun counting game might be to count the pecans as they help sprinkle them on top of the salad.
Ages 4-5: Your child can help by dumping the salad ingredients into the bowl. This will be an excellent opportunity to learn about measurements as they put the ingredients in the bowl.
Ages 6-8: Have your child pre-measure the ingredients. Teach them how to use a whisk to mix the dressing ingredients together.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Pecans are pricey. We prefer to buy them in bulk at Costco for a more cost-effective way to purchase them. We keep them in stock to use as needed.
MORE HOLIDAY RECIPES
- Frog Eye Salad
- Mashed Potatoes
- Asparagus in the Oven
- Copycat Instant Pot Honey Baked Ham
- Raspberry Cranberry Jello Salad
- Sweet Potato Casserole
- Green Bean Casserole
- Crockpot Broccoli Casserole
- Mom’s Pumpkin Cheesecake
- Mini Apple Pies
- measuring cups
- Liquid measuring cup
- Measuring spoons
- mixing bowls
- chef's knife
- cutting board
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 garlic clove minced
- 2 Tablespoons honey
- ½ teaspoon dijon mustard
- Salt and pepper to taste
- 12 ounces salad greens spring mix, spinach, or your favorite mix
- 3 medium honeycrisp apples
- 1 Tablespoon lemon juice for apples
- 1 pomegranate or 1 cup pomegranate arils seeds
- ¼ -½ cup blue or feta cheese crumbled
- 1 cup toasted or candied pecans **see notes
- 2 Tablespoons pepitas
- Whisk all of the dressing ingredients together in a medium bowl. Transfer the dressing to a serving bowl or container.
- Cook candied pecans, if using (see notes below).
- Add the mixed greens to large bowl or serving platter.
- Thinly slice the apples and toss them with lemon juice to coat well.
- Cut pomegranate and remove the seeds. See notes below on how to cut a pomegranate.
- Add apples and pomegranate seeds to the salad.
- Sprinkle the salad with pecans, pepitas (if using) and cheese crumbles.
- Serve immediately, passing the dressing separately.