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A close up picture of the finished Pomegranate Salad recipe on a white platter.
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5 from 7 votes

Pomegranate Salad

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Christmas, pomegranate, salad, Thanksgiving
Servings: 6 people
Calories: 312kcal
Cost: $13.14

Equipment

  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • whisk
  • mixing bowls
  • chef's knife
  • cutting board

Ingredients

DRESING:

  • 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

SALAD:

  • 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

Instructions

MAKE DRESSING:

  • Whisk all of the dressing ingredients together in a medium bowl. Transfer the dressing to a serving bowl or container.

ASSEMBLE SALAD:

  • 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:

  • Serve immediately, passing the dressing separately.

Notes

Candied Pecans: To make candied pecans you’ll need 2 tablespoons unsalted butter, 2 tablespoons sugar, and 1 teaspoon ground cinnamon. Melt the butter in a skillet over low heat, add remaining ingredients and cook stirring frequently until pecans begin to toast and have an aroma, about 3-5 minutes.
Pomegranate: To cut the pomegranate, score the top with a sharp knife and remove it. Then score down 2 opposite sides, and gently pull the pomegranate into pieces and remove the seeds.

Nutrition

Serving: 2cups | Calories: 312kcal | Carbohydrates: 23g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 317mg | Fiber: 4g | Sugar: 16g | Vitamin A: 746IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 1mg