I love this Pomegranate Apple Salad because it’s a true celebration of contrasts. The crispness of fresh apples pairs perfectly with the burst of sweet-tart pomegranate seeds, like a little surprise in every bite. It’s not just the flavors—it’s the textures that make this salad so special. The crunch of toasted walnuts adds a rich, earthy touch that balances out the sweetness, while the greens bring a refreshing lightness.

Why You’ll Love Pomegranate Apple 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.

Ingredients Overview

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.

Pro-Tips

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.