Pomegranate Salad with Cider Dressing is a bright and refreshing dish that mixes the crunch of fresh greens with the juicy burst of pomegranate seeds. The apple cider dressing adds a tangy and slightly sweet touch that lifts all the flavors together beautifully. It’s simple but feels special, thanks to the colorful ingredients and crisp textures.
I love making this salad when I want something light but exciting to eat. The juicy pomegranate seeds remind me of little jewels scattered throughout the greens, and the cider dressing is the perfect balance of sweet and tart that keeps me coming back for more. It’s also a great way to sneak in some fresh fruit, which makes me feel a little healthier without trying too hard.
My favorite way to serve this salad is alongside a cozy dinner or as a fresh lunch on a sunny day. It pairs so well with roasted chicken or even grilled veggies. If you want to add a little crunch, sprinkle some toasted nuts on top — it really takes this salad to the next level. Every time I make it, there’s always a moment when I think, “Why don’t I eat this more often?”
Key Ingredients & Substitutions
- Mixed Greens
- I like using a mix like baby kale, arugula, and red leaf lettuce. It adds different textures and flavors. You can swap with spinach or romaine if preferred.
- Pomegranate Arils
- Fresh pomegranate seeds give a juicy pop of sweetness. If fresh isn’t available, frozen arils or even dried cranberries can work as substitutes.
- Apple
- Crisp apples like Honeycrisp or Fuji add sweetness and crunch. If apples aren’t in season, pears or sliced grapes make a nice alternative.
- Apple Cider Vinegar
- This gives the dressing a tangy kick. White wine vinegar or lemon juice can be used instead but expect a slightly different flavor.
- Honey or Maple Syrup
- Both balance the tartness in the dressing. Use maple syrup for a vegan option or agave syrup as another sweet swap.
How Do You Seed a Pomegranate Easily?
Removing pomegranate seeds can seem tricky but here’s a simple method to make it easier:
- Cut the pomegranate in half horizontally.
- Hold a half over a large bowl, seeds facing down.
- Use a wooden spoon to firmly tap the back of the pomegranate half; seeds will drop out.
- Work over the bowl to catch all seeds and discard white membranes.
- Repeat with the other half.
This method keeps your hands cleaner and helps you get most of the seeds out quickly. I always find this way less messy and more fun.
Equipment You’ll Need
- Large salad bowl – to mix and serve your greens and ingredients without spilling.
- Sharp knife – helps you slice apples thinly and cut the pomegranate cleanly.
- Cutting board – provides a stable surface for chopping and slicing.
- Small bowl or jar with lid – perfect for whisking or shaking together the dressing evenly.
- Wooden spoon or tongs – makes tossing the salad easy and gentle so the ingredients stay fresh.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese for a creamy, tangy contrast to the sweet dressing.
- Include toasted walnuts or pecans to introduce crunch and a nutty flavor.
- Swap apples for sliced pears for a softer, subtly sweet twist during pear season.
- Mix in cooked quinoa or farro to turn this salad into a filling meal with extra texture.
Pomegranate Salad with Cider Dressing
Ingredients You’ll Need:
For the Salad:
- 5 cups mixed salad greens (such as baby kale, arugula, red leaf lettuce)
- 1 medium pomegranate, seeded (about 1 cup pomegranate arils)
- 1 medium apple, thinly sliced (preferably crisp variety like Honeycrisp or Fuji)
For the Cider Dressing:
- ¼ cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is quick and simple to put together! It takes about 10 minutes of prep time – mostly for washing and slicing the ingredients. There’s no cooking needed, so you can enjoy this fresh and tasty salad right away.
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by rinsing your mixed greens well and patting them dry. Place them in a large salad bowl so you have a fresh, leafy base ready.
2. Seed the Pomegranate and Slice the Apple:
Cut the pomegranate in half, then tap out the seeds (arils) over a bowl. Set aside roughly one cup of these juicy seeds. Next, thinly slice the apple into crescent shapes and add them to your bowl of greens.
3. Add the Pomegranate Seeds:
Sprinkle the pomegranate seeds evenly over the salad greens and apple slices, adding a burst of color and sweetness.
4. Make the Cider Dressing:
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), and Dijon mustard until the mixture is smooth and well blended. Add a pinch of salt and some freshly ground black pepper to taste.
5. Dress and Toss the Salad:
Drizzle the cider dressing over the salad just before serving. Gently toss everything together to coat the greens, apples, and seeds evenly with that lovely tangy dressing.
6. Serve and Enjoy:
Serve the salad immediately to savor its fresh crunch and vibrant flavors. It makes a perfect light side dish or a refreshing lunch on its own.
Can I Use Frozen Pomegranate Seeds?
Yes, frozen pomegranate arils can be used if fresh ones aren’t available. Just thaw them in the fridge or at room temperature before adding to the salad to avoid excess moisture.
Can I Prepare the Salad Ahead of Time?
You can prep the salad ingredients in advance, but wait to toss with dressing until right before serving to keep the greens crisp and fresh.
What’s a Good Substitute for Apple Cider Vinegar?
If you don’t have apple cider vinegar, white wine vinegar or lemon juice are good alternatives, though they will slightly alter the flavor profile.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge. The salad is best enjoyed within 1–2 days for optimal freshness.