Apple Pomegranate Salad is a refreshing dish that combines the crispness of apples with the juicy, ruby-red seeds of the pomegranate, creating a delightful symphony of tastes and textures. The sweet and tangy notes of the fruits are beautifully complemented by a medley of salad greens, adding a fresh and crisp element to every bite. Topped off with a sprinkling of nuts for a satisfying crunch and a sweet dressing that ties it all together. It’s a perfect addition to any meal, whether dairy or meat-based.
Why You’ll Love Apple Pomegranate Salad?
- Quick and easy: Throw everything together to create a delicious and nutritious salad without much fuss.
- Textural variety: The apples and pomegranate seeds provide a crisp and crunchy texture, while the mixed greens are softer and more delicate.
- Visual appeal: The vibrant colors of the red pomegranate seeds and the green apples create a visually stunning salad.
- Nutritional benefits: This salad provides a healthy dose of vitamins, minerals, and antioxidants, making it a nutritious choice.
Greens: I like a mix of baby spinach and arugula. Other options are Kale and Swiss chard.
Apples: Green for a tart and slightly sour taste. Use honey crisp, pink lady, or fuji apples for a sweeter taste.
Pomegranate seeds: Add a burst of vibrant color, juicy sweetness, and a delightful crunch. I buy the fresh ready-to-eat pomegranate seeds that come in cups.
Nuts: For a crunchy texture. You can use chopped walnuts, pecans, or almonds.
Oil: The base for the salad dressing. I recommend using high-quality olive oil.
Lemon juice: Its acidic nature helps balance the richness of other ingredients and adds a refreshing zing to the overall taste of the salad.
Honey: To sweeten the salad dressing.
Soy sauce: While soy sauce is not a traditional ingredient in salad dressings, it adds a unique and savory flavor to the dressing.
Optional add-ons: Dried cranberries, goat cheese (for a dairy version), and candied nuts.
Prevent apples from browning: To prevent the apple slices from browning, toss them in a little lemon juice before adding them to the salad. Lemon juice acts as an antioxidant and helps slow down the browning process.
Adding the nuts: Adding the nuts to the salad just before serving is best. This ensures that the nuts maintain their crunchiness and don’t become soggy from any moisture in the salad.
Drizzle the dressing: Just before serving, drizzle the desired amount of dressing over the salad. Start with a smaller amount and add more if needed, as you can always add more dressing but cannot remove excess once it’s added.
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Spinach Pomegranate salad
For the salad:
- 1 orange cored and sliced thinly
- 1/2 cup pomegranate seeds
- 8 cups baby spinach
- 1/4 cup walnuts
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey (or sugar)
- In a large bowl, combine the sliced oranges, pomegranate seeds, and mixed greens.
- In a separate small bowl or a jar, whisk together 2 tablespoons of lemon juice, honey, olive oil, and soy sauce until well combined. Taste and adjust the seasoning if needed.
- Pour the dressing over the salad ingredients before serving and toss gently to coat everything evenly.
- Sprinkle the chopped nuts, and serve immediately.