This Pomegranate Salad is a refreshing, crisp salad that combines the sweet, tart flavors of pomegranate seeds with peppery arugula and creamy goat cheese! For good measure, there is pomegranate juice in the dressing too, for added antioxidants and pomegranate flavor!
Why This Recipe Works
Healthy & Wholesome: I know that some people have a love hate relationship with salads, and that is totally okay. But with the right salad, I know that everyone could become a salad lover! This pomegranate salad recipe has all the best flavors and is super healthy and packed with nutrients! The pomegranate seeds on the salad and pomegranate juice in the dressing both offer a dose of antioxidants that are especially important to keep your immune system up during the holiday season!
Perfect as a Holiday Salad: This gorgeous pomegranate salad is perfect for a fresh and crispy holiday side dish! The colors make it welcoming and festive, while the flavors will balance out the the heavier side dishes that it accompanies. I think it is nice to have something healthy and bright on the table when possible! This salad will serve about 6 people as a side dish, so double the recipe if you are feeding a crowd!
For the Pomegranate Salad
- Arugula: Arugula offers a slightly peppery flavor that goes well with the flavors here!
- Goat Cheese: Use a goat cheese that will crumble nicely. If you prefer, you can use feta for a pomegranate feta salad instead!
- Pomegranate Seeds: Pomegranate seeds offer a fruity burst in every bite!
- Toasted Pecans: Roughly chopped, so that you get a little bit of nutty texture in each bite.
For the Dressing
- Lemon Juice: Fresh is best!
- Pomegranate Juice: You can use bottled pomegranate juice here. If you can’t find bottled, then you will have to blend some of the pomegranate kernels and strain out the seeds!
- Pomegranate Molasses: Pomegranate molasses is available online or in Middle Eastern grocery stores. Since this ingredient is more difficult to find, you can replace it with a syrupy balsamic vinegar! See notes on how to substitute.
- Olive Oil: Olive oil will help round out the flavors.
- Maple Syrup: For just a hint of sweetness!
- Dijon Mustard: Adds a depth of flavor.
- Salt: To taste!
Here’s How to Make It
Step by Step Instructions
- Make Dressing: Whisk together all of the ingredients for the pomegranate dressing and set aside. If you’re using balsamic vinegar instead of pomegranate molasses, whisk everything else together first, then add the balsamic in 1/2 tsp measures at a time until you’re happy with the taste (there are 6 1/2 tsp in 1 tbsp!).
- Toss Everything Together: Toss together all of the salad ingredients, and drizzle over the dressing just before serving.
- Switch out the greens! If you don’t love arugula, you can switch it out for your favorite greens like kale, spinach, or a spring mix!
- Don’t love goat cheese? Don’t worry! You can use different crumbly cheese like feta!
- For ease, you can buy the pomegranate seeds that have already been harvested from the fruit! This is generally a little more expensive, but definitely saves a lot of time.
- To bulk up this salad and add extra nutrients, I recommend adding diced roasted sweet potato or butternut squash to the mix!
Frequently Asked Questions
A salad this gorgeous can sit among all of your favorite holiday sides and still shine! I recommend serving this salad on Thanksgiving, Christmas, Easter, or any of your family celebrations during the holiday. It would be amazing with roast turkey or spiral ham. It would also be delicious with prime rib or a chicken pot pie!
If you are making this salad on a day that is not a holiday, it would be delicious with a simple protein like grilled chicken or steak!
Definitely! To make this salad ahead of time, you will want to assemble the salad and pomegranate dressing separately. The salad can be assembled, covered in plastic wrap, and placed in the fridge for about 2-3 days. The dressing should be made separately and stored in an airtight container for up to 5-6 days. Once you are ready to serve, simply whisk or shake the dressing and serve on the salad.
More Salad Recipes to Try
- Best Kale Salad Recipe
- Apple Cranberry Walnut Salad
- Chopped Autumn Salad
- Apple Pecan Bacon Salad
- Leftover Turkey Taco Salad
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
For the Pomegranate Salad
- 8 cups packed arugula
- 1 cup crumbled goat cheese
- ½ cup pomegranate seeds
- ½ cup toasted pecans - roughly chopped
For the Pomegranate Dressing
- 1 tbsp lemon juice
- 1 tbsp pomegranate juice - see note
- 1 tbsp pomegranate molasses - or sub balsamic vinegar, see note
- 1 tbsp extra virgin olive oil
- 1 tsp maple syrup
- ½ tsp Dijon mustard
- ½ tsp salt
- To make the dressing, whisk together all the ingredients and set aside. If you’re using balsamic vinegar instead of pomegranate molasses, whisk everything else together first, then add the balsamic in 1/2 tsp measures until you’re happy with the taste (there are 6 1/2 tsp in 1 tbsp!)
- Toss together all the salad ingredients, and drizzle over the dressing just before serving.
- This salad serves 4-6 as a side salad, to bulk it out to make it a meal add diced and roasted sweet potato or butternut squash.
- Some grocery stores carry bottled pomegranate juice. If you can’t find it, blitz pomegranate seeds in a bullet blender or small food processor then strain the mixture to remove the hard middles of the seeds.
- Pomegranate molasses is easy to find online and in Middle Eastern grocery stores, but you can easily substitute balsamic vinegar. Thick, syrupy vinegars are closer in flavor to pomegranate molasses, so add the vinegar to taste so this dressing will still be delicious regardless of which balsamic vinegar you have to hand!