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A plate of Pomegranate Salad on a red linen tablecloth.
5 from 3 votes

Pomegranate Salad

This salad is amazing! First we make a pomegranate salad dressing (just wait, you'll love it)! The salad is then topped with pomegranate arils,candied pecans, gorgonzola cheese, and apples.
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Servings: 4 servings


  • 8 cups mixed salad greens - can also use baby spinach, basically whatever greens you like!
  • 1 cup pomegranate arils
  • 1 cup pecans - candied pecans or toasted (I used Costco's "praline pecans" and those are delicious in this salad)
  • 1/2 cup gorgonzola cheese - crumbled
  • 2 small apples - thinly sliced
  • 1 cup cooked quinoa

Pomegranate Dressing

  • 3/4 cup pomegranate juice
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/3 cup olive oil


  • In a large liquid measuring cup whisk the pomegranate juice, honey, lemon juice, vinegar, and Dijon mustard and salt. While whisking, slowly pour the olive oil in. Whisk vigorously until emulsified and combined. Cover and store in the fridge until ready to use. Before serving, give the dressing a good stir!
  • To a large bowl add the salad greens (note: you can make this in individual portions too! Have all of the ingredients out on the table and let people make their own salad).
  • Drizzle some salad dressing overtop and toss to coat. (Use as much or as little as you like). Top with pomegranate arils, pecans, gorgonzola cheese, quinoa, and apples. Serve immediately. (Salad doesn’t keep well once you have added the salad dressing). 


Calories: 603kcal (30%), Carbohydrates: 55g (18%), Protein: 9g (18%), Fat: 42g (65%), Saturated Fat: 7g (35%), Cholesterol: 11mg (4%), Sodium: 542mg (23%), Potassium: 640mg (18%), Fiber: 7g (28%), Sugar: 35g (39%), Vitamin A: 1071IU (21%), Vitamin C: 28mg (34%), Calcium: 124mg (12%), Iron: 2mg (11%)