This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.
Pomegranate is one of the most special foods on the planet: each bright pink seed has an irresistible sweet tart pop and crunch. Outside of downing the arils by the handful, our favorite way to eat them is this pomegranate salad! The crunchy seeds make a beautiful confetti over the top of leafy greens with tart green apple, toasted pecans, and goat cheese or feta crumbles. Drizzle with a zingy apple cider vinegar dressing or pomegranate vinaigrette, and it’s salad perfection.
Vegan variation
Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.
And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.
This pomegranate salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese crumbles.
Ingredients
- 1 cup pomegranate seeds (from 1 medium pomegranate)
- 1 shallot
- 1 Granny Smith apple or Bosc pear
- ½ cup toasted pecans or candied pecans
- 1 recipe Apple Cider Vinegar Dressing or Pomegranate Vinaigrette*
- 3 ounces (6 cups) mixed greens
- 2 ounces soft goat cheese or feta (omit for vegan)
Instructions
- Cut and seed the pomegranate.
- Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
- Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
- Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
- Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)