Pomegranate Green Salad
Whew, I don’t know about all of you but after a long weekend of over-indulging I was hankering for something a little lighter this week! I love a salad with some fruit in it, so I was excited to try one with pomegranate for the current Flavor of the Month,
Let’s get to it!
You’ll start by layering the salad ingredients in a large bowl (one that’s big enough to give you room to toss the salad later), starting with the greens. The first time I made this I used arugula. The next time it was baby kale, since the grocery store I went to didn’t have arugula (and I was not about to take an already cranky 5-year-old to another store!). Both worked well. You’re just looking for a green that’s a little sturdier than lettuce and has some bitterness that will hold up to the tangy vinaigrette.
Next you’ll make the vinaigrette (aka dressing). Add the olive oil, vinegar, pomegranate molasses, Dijon, sumac, oregano, onion powder, and a pinch of salt to a small jar or bowl. Pomegranate molasses is basically pomegranate juice boiled down until it’s a thick syrup. It’s slightly tart and adds some real punch to this dressing. When my husband did the grocery shopping he found it in the syrup aisle. I’ve also seen it with vinegars, in the baking aisle, or with mediterranean foods. You may just need to ask someone at your local grocery store. Sumac is an herb used in Middle Eastern cooking. It’s deep red in color. To me it tastes like a blend of lemon and cumin. If you don’t have it on hand or don’t want to buy, you can leave it out. It just find it adds a nice roundness to the dressing.
Pop the top on the jar and shake or whisk if in a bowl until the dressing is totally combined. Taste and add more salt if you’d like.
If you’re not going to serve th\e salad right away, stop here until ready to serve. Then add the dressing. I only used about 2/3 of the dressing this recipe makes, but it will depend on how coated you like your salad. Toss everything together. Make sure to mix all the way from the bottom, you want all that goodness evenly mixed.
I love all the flavors in the salad. The brightness of the vinagrette offsets the sweetness of the pomegranate and the saltiness of the feta and the walnuts add a great crunch!
This salad could be served a meal for 2-3 people or as a side for up to 6 people. I honestly think it could be a great side option on your next holiday table. It also makes a great lunch.
Leftovers can be eaten up to a day later if the salad is already dressed. If you know you’re going to portion it out for, say lunches, for a few days, you could add the dressing when you’re ready to eat it, which will make the salad last longer.
- 5 ounces (about 6 cups) arugula or baby kale
- 1 cup chopped English cucumber
- 3/4 cup crumbled feta cheese
- 1 cup walnuts
- 1 cup pomegranate arils
- 1 tablespoon pomegranate molasses
- 2 tablespoons white vinegar
- 6 tablespoons olive oil
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Sumac
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- pinch of salt
- Layer salad ingredients in a large bowl, starting with the greens.
- Add olive oil, vinegar, pomegranate molasses, Dijon, sumac, oregano, onion powder, and a pinch of salt to a small jar or bowl.
- Mix until combined.
- Taste and add more salt, if needed.
- Add 2/3 of dressing to salad and toss really well.
- Add more dressing if needed and serve.