Pomegranate Salad
Published Nov 10, 2025
Pomegranate Salad with an easy homemade vinaigrette, pomegranate arils, apples, marinated red onions, candied pecans, and goat cheese.
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Pomegranate Salad is so fresh and so good!
I make this pomegranate salad whenever I want something fresh with a little sweetness and crunch. The mix of pomegranate arils, apples, and goat cheese always hits the right balance for me. The homemade vinaigrette comes together fast and adds just enough tang. It’s super light pomegranate salad, and I love the color it brings to the bowl.
Happy Cooking!
– Yumna
Pomegranate Salad Ingredients
- Pomegranate arils: Fresh from the fruit or store-bought arils are both fine.
- Mixed greens: Use whatever you have, spinach, arugula, or a spring mix, all work for this pomegranate salad. I usually grab a pre-made mix for different textures.
- Candied pecans: I like to make my own candied pecans, but you can buy them pre-made. Toasted pecans also work if that’s what you have.
- Goat cheese: Feta works too if you prefer it. If you don’t like tangy cheeses, cubes of smoked Gouda would work well.
- Apple: Honeycrisp or Fuji stay crisp and hold their shape. Slice it thin so it’s easy to eat with the greens. A mandoline can help you get super thin cuts.
- Red onion: I like to slice this thin too (with a mandoline) so it blends into the greens without overpowering anything. Letting it sit in the vinaigrette softens the flavor.
- Vinaigrette: I mix apple cider vinegar, Dijon, honey, garlic powder, salt, and black pepper together, then whisk in the olive oil.
How to Make Pomegranate Salad
Pomegranate Salad Recipe
This pomegranate salad recipe is made with pomegranate arils, thinly sliced apples, marinated red onions, candied pecans, and goat cheese served on a bed of greens with an easy homemade vinaigrette.
Ingredients
For the vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup olive oil
For the salad
- ¼ cup thinly sliced red onion
- 6 cups mixed greens baby spinach, arugula, and/or spring mix
- ½ cup pomegranate arils
- ½ cup candied pecans
- ½ cup crumbled goat cheese
- 1 medium Honeycrisp or Fuji apple thinly sliced
Instructions
- In a small bowl or jar with a lid, combine the apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper. Whisk or shake until the ingredients are well combined. Gradually add the olive oil in a thin stream while whisking continuously until emulsified. Add the red onions and set aside while preparing the rest of the salad.
- Place the mixed greens in a large serving bowl, drizzle the dressing with the marinated onions and toss gently to combine.
- Scatter the pomegranate arils, pecans, goat cheese and apple slices. Serve immediately.
Notes
- My Top Tip: Warm the vinaigrette for 5–10 seconds. This sounds unusual, but giving the dressing a quick microwave heat (literally a few seconds) helps the honey dissolve fully and cling better to the greens.
- Storage: If I’m storing leftovers, I keep the greens, toppings, and vinaigrette in separate containers. The greens stay fresh for 2–3 days this way, and the vinaigrette lasts up to a week in the fridge. Once the salad is dressed, it’s best the same day since the greens wilt quickly. The pecans and pomegranate arils hold up well, so I usually store those together without any issues.
Nutrition
Serving: 1.5cups, Calories: 344kcal, Carbohydrates: 24g, Protein: 7g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 13mg, Sodium: 482mg, Potassium: 241mg, Fiber: 3g, Sugar: 18g, Vitamin A: 1001IU, Vitamin C: 19mg, Calcium: 67mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t dress until ready to serve: Because I’m using softer greens here like lettuce and a spring mix, the salad can wilt quickly, so make sure to toss it just before you’re ready to eat. If you use kale though, I recommend tossing it an hour before serving to tenderize that kale.
- Dry the greens completely. If the greens are even a little wet, the vinaigrette slides off and the salad tastes underdressed. I either spin them dry or press gently with paper towels.
- Warm the vinaigrette for 5–10 seconds. This sounds unusual, but giving the dressing a quick microwave heat (literally a few seconds) helps the honey dissolve fully and cling better to the greens.
- Chop the pecans smaller if you want more crunch in every bite. Candied pecans can be big and heavy, so I crush them lightly so they distribute better throughout the salad.
- Keep the pomegranate arils dry. If they’re wet from rinsing or packaged juice, they’ll water down the dressing. I spread them on a paper towel for a minute before adding them.
Serving Ideas
- Air Fryer Protein Options: Air Fryer Turkey Breast, Air Fryer Salmon, Air Fryer Steak, or Air Fryer Chicken Breast
- Stovetop Protein Options: Garlic Butter Steak Bites, Garlic Butter Shrimp, Pan Seared Salmon, or Pan Seared Chicken Thighs
- Oven Baked Protein Options: Roasted Chicken, Stuffed Salmon, Dry Brined Turkey Breast, or Steak in the Oven.
