Pomegranate Salad

published Aug 3, 2021
Pomegranate Salad

This pomegranate salad livens up humdrum winter salads with tang and color.

Serves4

Prep15 minutes

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Salad with pomegranate, cheese, nuts and avocado on top, with salad dressing and pomegranate seeds in small bowls nearby
Credit: Perry Santanachote
Pomegranate Salad

Winter salads can seem a bit humdrum, with many vibrant and colorful produce being out of season, but that’s where the ruby-red pomegranate comes in. These jewel-like seeds — called arils — are bursting with tart, tannic juice and add a bit of pomp to an otherwise simple salad. 

When Are Pomegranates in Season and Available?

In North America, pomegranates are in season during fall and winter. The majority of what’s available commercially is a variety called Wonderful (how lovely is that?) that peaks from October through January.

What Goes Well with Pomegranate?

It makes sense to pair pomegranate with other fall and winter fruits and vegetables, such as the following:

Pomegranate also goes well with savory foods, such as the following:

  • Lamb
  • Pork
  • Salty cheeses (goat, feta)
  • Nuts (walnuts, almonds, pecans, pine nuts)
Credit: Perry Santanachote
Pomegranate Salad

How Do You Store and Freeze Pomegranate?

Whole pomegranates keep well for several days at room temperature away from sunlight, or up to three months when wrapped up and refrigerated. Arils (seeds) can be refrigerated for about three days. You can also spread them out in a single layer on a tray and freeze arils, then transfer them to an airtight container and keep frozen for up to six months (but they often lose their shape when thawed).

How do you get the seeds out of pomegranate fruit?

  1. Cut off the crown and cut the pomegranate into four sections. Try slicing along the fruit’s natural ridges for minimal puncturing of arils.
  2. Place the sections in a bowl of water and gently roll out the arils with your fingers and discard the white pith.
  3. Drain out the water.

Pomegranate Salad

This pomegranate salad livens up humdrum winter salads with tang and color.

Prep time 15 minutes

Serves 4

Nutritional Info

Ingredients

For the dressing (yields about 1/2 cup):

  • 1 clove

    garlic

  • 1/4 cup

    extra-virgin olive oil

  • 3 tablespoons

    white balsamic vinegar

  • 1 tablespoon

    honey

  • 1/4 teaspoon

    kosher salt

  • 1/8 teaspoon

    freshly ground black pepper

For the salad:

  • 5 ounces

    arugula (about loosely packed cups)

  • 2

    ripe avocados

  • 2

    mini cucumbers

  • 1/2 cup

    pomegranate arils

  • 2 ounces

    feta cheese, crumbled (about 1/2 cup)

  • 2 tablespoons

    silvered almonds

Instructions

Make the vinaigrette:

  1. Grate or mince 1 garlic clove and place in a small bowl. Add 1/4 cup extra-virgin olive oil, 3 tablespoons white balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Whisk to combine.

Make the salad:

  1. Place 5 ounces arugula in a large bowl. Pit, peel and cut 2 ripe avocados into 1/4-inch thick slices. Cut 2 mini cucumbers in half lengthwise, then slice crosswise into 1/2-inch thick pieces.

  2. Arrange the avocado and cucumber slices on the arugula. Top with 1/2 cup pomegranate arils, crumble 2 ounces feta cheese on top (about 1/2 cup), and sprinkle with 2 tablespoons slivered almonds. Serve with the vinaigrette.

Recipe Notes

Substitution: Not a fan of arugula? Substitute chopped kale, frisee, or baby spinach.

Storage: The vinaigrette can be made ahead and refrigerated in an airtight container for up to 1 week. Give it a good shake to emulsify before using. The salad can be prepared in advance for up to 3 days, just wait to cut up the avocado until ready to serve.