Fresh and tasty, with apples, pomegranate seeds, homemade vinaigrette, and optional blue cheese, this Apple Pomegranate Salad is a perfect winter salad.
Is there any fruit that says celebrate more than the Pomegranate. Red, juicy, and almost jewel-like, it looks good sprinkled on… almost anything!
Apples are the other fruit of the season. Put them together with pomegranate seeds, crisp lettuce and a homemade vinaigrette and you can’t help but feel cheery!
This salad has the option of adding blue cheese (or any crumbling cheese) for some extra indulgence (and calcium)—or not. But even without it’s delicious and suitable for vegan or dairy-free diners.
Why You’ll Love This!
Flavorful. With bright, fresh flavors plus a hint of sweet and savory, this salad is a taste delight!
Healthy. Healthy lettuce, two fruits and optional cheese make this as healthy as it is tasty!
Festive. Put together crisp greens, bright apples, jewel-like pomegranate seeds and crunchy pecans and you can’t help but feel fun and festive!
What You’ll Need
- Shallot. This adds savory flavor to the dressing. You can use a comparable amount of chopped onion if needed.
- Honey or maple syrup. This adds sweetness and flavor. With its greater intensity, honey is my first choice. You can also use a sweetener such as stevia.
- Orange juice. This adds flavor and sweetness.
- White wine vinegar. This adds tartness and volume. You can substitute another quality vinegar.
- Extra virgin olive oil. This adds volume, richness and flavor.
- Salt, pepper. These enhance flavor.
- Lettuce. My first choice is half spring mix, half arugula, but any lettuce mix should work.
- Apple. This adds crunch, flavor, sweetness and color. You could substitute a red pear,
- Pomegranate seeds. These add crunch, flavor, sweetness and color.
- Pecans halves. These add flavor and crunch. Ideally use toasted nuts, but if time gets away from you, people probably won’t notice you didn’t toast them (ask me how I know this).
- Optional crumbled blue cheese. If you’re not a blue cheese lover, you could use feta or fresh goat cheese–or any cheese that you can crumble.
- No special tools required!
Step by Step Directions
In a small bowl combine the dressing ingredients and whisk until emulsified.
Add vinaigrette gradually to the lettuce and toss gently, until the lettuce is well coated. (You may use more or less to taste).
Top dressed lettuce with cheese (optional), pecans, apple and pomegranate seeds, adding pomegranate seeds last (so they are sure to be visible)
How to Serve
This would make a lovely first course salad for a special dinner. And wouldn’t it be perfect on a brunch or buffet table?
Or add a half sandwich (or full sandwich if you’re especially hungry). How about making a grilled cheese and cranberry jam sandwich to keep with the holiday spirit!
Variations and Special Diets
You should be safe making any of the substitutions listed in the ingredients section. Or for another delicious salad with cheese and fruit, check out my Red-WIne Poached Pear Salad, Kale Sweet Potato Salad or Arugula Pear Salad with Goat Cheese.
Add cheese or not depending on your guest list, preference, and contents of your pantry! Without it this salad is vegan (as long as you use maple syrup instead of honey) and dairy-free.
And if you’re serving dairy free or vegan guests but still want some cheese, you can serve that on the side.
For sugar free, use some sweetener instead of the honey or maple syrup.
If you have dressed your salad, you will need to finish it since leftovers will turn damp and limp.
But if you are worried that you might not eat it all, serve the dressing on the side and let guests dress their own. Then the leftovers will last a few days, sealed and refrigerated.
Tips and FAQs
You can buy your pomegranate seeds already removed from the pulp but it’s easier to seed a pomegranate than you think. Just click for instructions on how to deseed a pomegranate–even without special tools.
More Side Dish Recipes:
- Baked Macaroni and Cheese for a Crowd from Karen’s Kitchen Stories
- Caramelized Brussels Sprouts with Bacon, Balsamic, & Brown Sugar from The Spiffy Cookie
- Cheesy Grits Souffle from A Kitchen Hoor’s Adventures
- Bacon Cornbread Casserole from Cheese Curd In Paradise
- Grape and Pineapple Salad from Palatable Pastime
- No Knead Dinner Rolls from Hezzi-D’s Books and Cooks
- Palak Paneer Pulao from Magical Ingredients
- Roasted Spaghetti Squash with Parmesan Cheese from Blogghetti
- Savory Canned Pumpkin Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Squash Salad with Tahini Vinaigrette from A Day in the Life on the Farm
Apple Pomegranate Salad
- 1 small shallot diced
- 1 Tablespoon honey or maple syrup or other sweetener
- 1 Tablespoon orange juice
- 1 Tablespoons white wine vinegar or other quality vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Tablespoons extra virgin olive oil
- 8 cups lettuce mix I like half spring mix, half arugula
- 1 apple cored and cut into 1/2" cubes
- 1/2 cup pomegranate seeds put these on last
- 1/3 cup pecans halves toasted
- Optional 1/4 cup 2 ounces crumble blue cheese
- In a small bowl combine the dressing ingredients and whisk until emulsified.
- Add vinaigrette gradually to the lettuce and toss gently, until the lettuce is well coated. (You may use more or less to taste)
- Top dressed lettuce with cheese (optional), pecans, apple and pomegranate seeds, adding pomegranate seeds last (to they are sure to be visible) Serve immediately.
Updated from original, published on Nov 16, 2014
- Oyster Chowder
- Sugared Cranberries