With a handful of ingredients and a quick dressing, this gorgeous pomegranate salad is ready in 20 minutes. It combines the juicy pop of pomegranate seeds with arugula and other tasty ingredients like fruit, cheese and nuts. It's a great option for a light lunch, holiday dinners and potlucks.
A unique salad
If you're looking for a fresh and tasty way to enjoy pomegranates, this one is a must-add to your special occasion salad recipes.
I like it for the holiday menu, especially Christmas dinner, and I like to serve it as a side dish with cran sauce and apple salad with walnuts.
If you never tried pomegranates, they are unique in every way, with a thick, leathery skin that ranges in color from deep red to yellow-orange and numerous juicy seeds surrounded by a sweet-tart, translucent pulp.
What do pomegranates taste like?
They have a distinct flavor, which combines sweetness with a tangy, slightly astringent taste. They can be eaten fresh by scooping out the seeds, but they are also used to make juices, sauces, and various dishes in cuisines worldwide.
- Easy and festive: pomegranates are typically in season during the fall and winter months, so it's a great way to enjoy seasonal produce for the holiday while adding some color to the table.
- Taste: pomegranate seeds add a unique sweet-tart flavor and a satisfying crunch to your salad. They complement the other ingredients beautifully.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pomegranate seeds: use fresh ones.
- Baby greens: we use baby or wild arugula (rocket) and baby spinach as they're more tender than their 'grown-up' counterparts. But they all work. You can also use only one.
- Pecans: lightly toasted for extra flavor.
- Cheese: feta and soft goat cheese work very well for this recipe.
- Oil: my first choice is olive oil, but the dressing works just as well with sunflower oil.
- Shallots: they have a mellow flavor. If not available, use punchy red onions that are sharper but work very well.
Variations & substitutions
- Greens: use a mix of your favorite greens. They might include some kale, radicchio and lettuce.
- Citrus: mix segments of citrus fruits like oranges, grapefruits, and tangerines instead of the pear. Use lemon or orange juice instead of vinegar in the dressing.
- Nuts: almonds also work well. For a sweeter touch, use caramelized nuts.
- Add protein: turn this beautiful salad into a hearty meal by adding leftover turkey, tofu, chicken breasts or boneless thighs (shredded or cubed, grilled or roasted).
- Maple syrup: substitute for the honey.
- Grains: add cooked quinoa or rice (basmati with wild rice mix).
- Apple: use it instead of the pear.
- Cheese: blue cheese, halloumi and mozzarella are other alternatives that pair well with this fall salad.
- Tangy pomegranate dressing: add an extra dose of this fruit by substituting part or all of the honey for pomegranate molasses.
How to assemble this salad
Pomegranate salad dressing:
I like using a blender or mixer to emulsify it better; the ingredients don't separate as much or as quickly. If mixing by hand, you must stir or shake it before serving.
Make the dressing, place the greens in a large bowl and add some of the mixture to moisten them before assembling the whole salad.
Layering the ingredients:
- One layer: if using a rather shallow platter or bowl, one layer is fine. Place the green with a little dressing, arrange the sliced pears first, then scatter the feta cheese and pecans. Lastly, sprinkle the pomegranate seeds.
- Two layers: if using a deeper bowl, make two layers so you don't have to toss it too much to serve. Mix greens with some dressing. Add half to the bowl and top with half of the rest of the ingredients. Cover with the second layer of greens and arrange the rest of the add-ins on top.
Vintage Kitchen Tip
By dressing the greens first, transferring them to the serving platter and then adding the rest of the ingredients decoratively on top, you don't have to mess up the top arrangement to mix it up. When you serve it, the bottom of the salad will be dressed.
How do you remove the pomegranate seeds?
First of all, use an apron that covers your shirt or whatever you're using. Pomegranates are juicy and will stain. Trust me. You'll find red juice everywhere.
- My favorite way is to fill the bowl with water, submerge the pomegranate half and scrape the seeds out with your hand as you break the fruit into pieces. Watch this tutorial on how to seed a pomegranate.
- Another way is to cut it in half and tap continuously with the back of a spoon or spatula over the large bowl with water. The seeds will fly into the bowl. This is messier.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Can you use pre-packaged pomegranate seeds? Absolutely! They can save time and effort. Check for freshness and quality, as they can sometimes vary in taste and texture.
- Can you make the salad ahead of time? While it's best to assemble the salad shortly before serving to maintain freshness, you can prepare the dressing, remove the seeds from the pomegranate, and wash and dry the greens in advance.
- Greens: ensure they are thoroughly dried after washing them to prevent sogginess. Also, consider serving the dressing on the side and adding it just before eating to keep the salad crisp.
- Storage: refrigerate leftovers for a short time in an airtight container or covered in plastic wrap. This is a salad to eat on the same day.
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Pomegranate Salad (with pear and cider dressing)
Ingredients
For the Apple cider vinaigrette:
- 4 tablespoons apple cider vinegar
- ½ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 2 teaspoons runny honey
- ½ cup olive or sunflower oil
For the salad:
- 4 cups arugula and baby spinach
- ½ cup pecans or walnuts, lightly toasted
- 1 pear with skin, thinly sliced
- ¼ cup crumbled feta or soft goat cheese
- ⅓ cup thinly sliced shallots
- ½ cup pomegranate seeds
Instructions
- Toast ½ cup pecans or walnuts or walnuts in a 300°F (160°C) oven for about 10 minutes or until slightly fragrant and golden. Be careful not to burn them. Reserve.
For the vinaigrette:
- Mix 4 tablespoons apple cider vinegar, ½ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 2 teaspoons runny honey and ½ cup olive or sunflower oil in a measuring jar or bowl until smooth and creamy. I use an immersion blender to emulsify them better.
To assemble the salad:
- Place 4 cups arugula and baby spinach in a large bowl. Add a few tablespoons of the vinaigrette and lightly toss. Transfer to the serving platter. Make one layer if using a shallow serving platter or two layers if using a deep bowl(see Notes below).
- Arrange 1 pear with skin, sliced thin, over them. I like to make groups of several pieces, but any way you like it is fine.
- Sprinkle and scatter ⅓ cup thinly sliced shallots, ¼ cup crumbled feta or soft goat cheese and ½ cup pomegranate seeds on top.
- Drizzle with the rest of the vinaigrette and serve.
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