Pomegranate Salad

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Pomegranate is my youngest daughter’s favorite fruit and she loves my kale salad with maple dressing. So, I took her love for pomegranate seeds and sweet dressing (using honey instead of maple syrup this time) and combined them, creating a pomegranate salad that’s become one of her new faves. The sweet pomegranate arils and the zesty honey lemon dressing make the green arugula so tasty. It’s a fun and healthy salad recipe that makes everyone happy!

Why You’ll Love This Pomegranate Salad

• Burst of sweet and tangy flavors
• Juicy pomegranate seeds
• Variety of textures
• Very minimal prep with very little chopping
• Ready in 10 minutes
• Delicious kid-approved salad
• Great for Thanksgiving or Christmas

Ingredients & Substitutions

Here I explain the best ingredients for kale pomegranate salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

Pomegranate Salad:

• Arugula – If you don’t have arugula on hand, baby spinach or mixed salad greens are great alternatives. You can also use kale to make a kale pomegranate salad.
• Avocado – Adds a creamy element to the dish. And almost any salad is better with avocado! 😉 You can slice it or dice it.
• Onion – Red onions are classic salad onions, but you could also use green onions, shallots, or sweet Vidalia onions. Cut the onions into thin slices.
• Pomegranate Seeds – Also known as pomegranate arils, these seeds are the star of this pomegranate salad recipe! I like to take a shortcut and buy the arils in a little container, but keep in mind that those spoil very quickly, so only do that if you’ll be using them within a day or two. If you need to use them up quickly, they go really well over maple bacon brussels sprouts, persimmon salad, or (coming soon) my new chocolate pomegranate dessert! For even more fruit in this salad, you could also toss in dried cranberries, blueberries, sliced strawberries or pears, or orange segments.
• Pecans – I used pecans for a fall crunch, but other nuts (such as walnuts, almonds, or pistachios) would also taste great. Try sunflower seeds for a nut-free option if you need one.
• Goat Cheese – Adds a creamy richness to the salad, but feta works well as an alternative.

Honey Vinaigrette:

• Olive Oil – You can also use extra virgin olive oil or avocado oil.
• Honey – I like to use natural sugar-free honey, but regular honey works just fine.
• Lemon Juice – This makes the dressing tangy and helps it blend together. Lime juice, apple cider vinegar, or white wine vinegar make fine substitutes.
• Dijon Mustard – Although optional, I recommend it for flavor.
• Sea Salt & Black Pepper

VARIATION: Try a different dressing.

My daughter loves the sweet honey dressing, but you could also make this pomegranate salad with a bright and zesty lemon vinaigrette.

How To Make Pomegranate Salad

This section shows how to make a salad with pomegranate seeds, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Assemble the pomegranate salad. In a large bowl or on a serving platter, combine the arugula, avocado, red onion, pomegranate seeds, pecans, and goat cheese.
2. Make honey vinaigrette. In a small bowl, whisk together the olive oil, honey, lemon juice, dijon mustard, and salt and pepper.
3. Toss. Drizzle the dressing over the salad and toss to combine.

Storage Instructions

• Store: Salad with pomegranate seeds tastes best fresh, but if you have leftovers, you can keep them in an airtight container in the refrigerator for 1-2 days. It lasts longer if the dressing is stored separately, and you’ll want to add the avocado fresh right before serving.
• Meal prep: Combine the salad ingredients (except avocado) and make the honey vinaigrette. Store in separate airtight containers until ready to assemble the salad. Slice avocado just before serving.

What To Serve With Pomegranate Salad

Wondering what to pair with your pomegranate salad? Here are some delicious ideas:

• Chicken – Pair this vibrant salad with creamy lemon chicken, smoky chicken wrapped in bacon, or some simple baked chicken thighs. For a light meal on its own, you can also slice some simple grilled chicken breast or baked chicken breast to serve over the salad.
• Seafood – The salad tastes great with lemon garlic shrimp or sweet and spicy jerk salmon.
• Pork – Juicy air fryer pork chops go well with the salad, or you can pair it with Crock Pot pulled pork sliders.
• Holiday Meals – Serve pomegranate salad with your roasted turkey for Thanksgiving or beef tenderloin or sirloin tip roast for Christmas. For a smaller crowd, air fry turkey breast, make a slow cooked turkey breast, or try some juicy cornish hens.

More Easy Fall Salad Recipes

Craving more sweet and colorful salads for fall and winter? Try these:

Winter Salad

Butternut Squash Salad

Thanksgiving Salad

Sweet Potato Salad

Recipe Card

5 from 13 votes

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Pomegranate salad

Pomegranate salad combines arugula, avocado, and pomegranate seeds with a sweet and tangy honey lemon dressing. Done in just 10 minutes!

Prep: 10 minutes

Total: 10 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

Salad:

• 6 cups Arugula (packed; ~5 ounces) ▢
• 1 large Avocado (sliced thinly) ▢
• 1/4 cup Red onion (optional; sliced thinly) ▢
• 1 cup Pomegranate seeds ▢
• 1/2 cup Pecans ▢
• 1/2 cup Goat cheese (crumbled; or feta cheese) ▢

Dressing:

• 1/4 cup Olive oil ▢
• 1 tbsp Honey (or natural sugar-free honey) ▢
• 1 tbsp Lemon juice ▢
• 1 tsp Dijon mustard (optional) ▢
• 1/8 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl or on a serving platter, combine the arugula, avocado, red onion, pomegranate seeds, pecans, and goat cheese.

2. In a small bowl, whisk together the honey vinaigrette: olive oil, honey, lemon juice, Dijon mustard (if using), salt, and pepper.

3. Pour the dressing over the salad and toss to combine.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 1/2 cups

Nutrition info does not include optional ingredients, and is calculated with natural sugar-free honey.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 447

Fat 40.1g

Protein 9.4g

Total Carbs 18.7g

Net Carbs 8.8g

Fiber 9.9g

Sugar 7.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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