Go Back

Fresh Pomegranate Salad with Tangy Dressing

A vibrant and refreshing salad featuring juicy pomegranate arils, crunchy walnuts, and a tangy dressing, perfect for a light and healthy meal.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups baby spinach washed and dried
  • 1 cup pomegranate arils
  • 1 medium cucumber thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup walnuts toasted
  • 1/4 cup feta cheese crumbled
  • 1 tbsp fresh mint leaves chopped
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Small bowl
  • Large salad bowl
  • Skillet
  • Salad spinner

Method
 

Preparation
  1. Prepare the pomegranate by cutting it in half and tapping the back to release the arils; remove any bitter pith.
  2. Wash and dry the spinach thoroughly using a salad spinner.
  3. Thinly slice the cucumber and red onion, soaking the onion in cold water if a milder flavor is desired.
  4. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until golden, then set aside to cool.
  5. Whisk together the olive oil, lemon juice, pomegranate molasses, mustard, honey, salt, and pepper in a small bowl until emulsified.
  6. Toss the spinach with half of the dressing in a large salad bowl.
  7. Arrange the cucumber slices, red onion, pomegranate arils, and walnuts over the greens.
  8. Top with crumbled feta and chopped mint leaves.
  9. Drizzle the remaining dressing over the salad and serve immediately.

Notes

Store the salad in an airtight container for up to 2 days. Keep the dressing separate and add just before serving to prevent sogginess. Toasting walnuts helps release their natural oils and enhances the flavor profile.