Fresh Pomegranate Salad Recipe with Tangy Dressing (Print Version)

Brighten your table with this vibrant Pomegranate Salad Recipe. A fresh mix of greens, juicy pomegranate, and a zesty dressing. Perfect for any meal!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Salad Base

01 - 6 cups mixed greens
02 - 1 English cucumber, thinly sliced
03 - 1/4 red onion, thinly sliced

→ Star Ingredients

04 - 1 cup pomegranate arils (from 1 large pomegranate)
05 - 1/2 cup crumbled feta cheese
06 - 1/2 cup walnuts, toasted

→ Zesty Dressing

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons fresh lemon juice
09 - 1 tablespoon honey
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Fresh Herbs

13 - 2 tablespoons fresh mint, roughly torn
14 - 2 tablespoons fresh parsley, roughly chopped

# Instructions:

01 - First things first, let's get those greens ready! Gently wash your mixed greens and spin them dry. Nobody likes a watery salad, right? Then, thinly slice your cucumber and red onion. I like to soak the red onion slices in a little ice water for 5-10 minutes to mellow their bite; it honestly makes a huge difference. You'll see them curl up a bit, which is totally fine. This Pomegranate Salad Recipe is all about fresh flavors, so starting with crisp veggies is key.
02 - Okay, this is where the fun begins! To get those beautiful arils without a mess, cut the pomegranate in half. Hold one half cut-side down over a bowl, and whack the back with a wooden spoon. The arils should pop out pretty easily. Sometimes I do this in a bowl of water to minimize splatter, and it works wonders, honestly! Just drain them well afterwards. I remember the first time I tried this, I didn't expect it to be so satisfying.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until it’s emulsified and looks slightly creamy. Taste it! This is your moment to adjust for sweetness, tartness, or saltiness. I always taste and tweak, sometimes adding a little more lemon if I want extra zing. This dressing really makes the Pomegranate Salad Recipe sing, so don't be shy with your taste buds!
04 - Heat a dry skillet over medium-low heat. Add your walnuts and toast them for about 3-5 minutes, stirring occasionally, until they're fragrant and lightly golden. Watch them closely, because they can go from perfectly toasted to burnt in a flash—I've made that mistake more times than I care to admit! Once they're done, let them cool a bit before adding them to the salad. That toasty aroma is just wonderful.
05 - In a large salad bowl, combine your washed and dried mixed greens, sliced cucumber, and red onion. Sprinkle in the beautiful pomegranate arils, crumbled feta cheese, and those perfectly toasted walnuts. It's starting to look like a masterpiece, isn't it? I love this step, seeing all those colors come together. Sometimes I get a little messy here, but that's just part of my kitchen chaos.
06 - Just before serving, drizzle the zesty dressing over the salad. Toss gently to combine everything, making sure every leaf and aril gets a little love. Finally, tear and sprinkle the fresh mint and parsley over the top. The aroma is just divine! This Pomegranate Salad Recipe should look vibrant, smell fresh, and taste like a little burst of joy. Serve it immediately and enjoy all those wonderful textures and flavors!

# Notes:

01 - Don't dress the entire Pomegranate Salad Recipe until just before serving; otherwise, the greens will get soggy.
02 - Toasting the walnuts is non-negotiable for flavor; it really makes a difference, honestly.
03 - My best trick for seeding pomegranates cleanly? Do it in a bowl of water!
04 - For a little extra pop, a pinch of red pepper flakes in the dressing is surprisingly good.

# Equipment Needed:

01 - Large salad bowl
02 - small whisk
03 - cutting board
04 - sharp knife
05 - small skillet
06 - wooden spoon

# Nutrition (Per Serving):

Calories: 280
Total Fat: 22g
Total Carbohydrate: 19g
Protein: 6g

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