Crisp, colorful, and bursting with flavor, this Pomegranate Pecan Salad with Vinaigrette is a celebration of textures and tastes in every bite. Sweet pomegranate seeds, crunchy toasted pecans, and tender mixed greens come together for a salad that feels indulgent yet healthy. Tossed with a tangy-sweet balsamic vinaigrette, it’s perfect for quick lunches, elegant dinners, or holiday gatherings. Fresh, vibrant, and satisfying, this salad is as beautiful on the plate as it is on the palate.
Why You’ll Love This Recipe
- Quick and easy—ready in just 15 minutes
- Refreshing combination of sweet, tangy, and nutty flavors
- Perfect for vegetarian or light meal options
- Can be customized for vegan diets or seasonal produce
- Works beautifully as a side or a light main
Ingredients
Salad Ingredients
- Mixed salad greens – Tender and crisp base; try baby spinach, arugula, or romaine
- Pomegranate seeds (arils) – Sweet, juicy bursts of flavor
- Pecan halves, toasted – Adds crunch and rich, nutty taste
- Feta cheese – Creamy, salty contrast (optional for vegan version)
- Red onion, thinly sliced – Provides sharp, savory notes
- Apple, thinly sliced – Sweet, crisp complement to greens and nuts
Vinaigrette Ingredients
- Extra-virgin olive oil – Smooth base for dressing
- Balsamic vinegar – Adds tangy depth
- Honey or maple syrup – Balances acidity with natural sweetness
- Dijon mustard – Helps emulsify and adds a mild kick
- Salt & freshly ground black pepper – Essential seasoning
How to Make Pomegranate Pecan Salad with Vinaigrette
Prepare the Salad
- In a large bowl, combine mixed greens, pomegranate seeds, toasted pecans, crumbled feta, thinly sliced red onion, and sliced apple.
- Tip: Toss gently to keep the greens intact.
Make the Vinaigrette
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until fully emulsified.
- Tip: Shake the jar vigorously for a smooth, well-blended dressing.
Dress and Serve
- Drizzle the vinaigrette over the salad just before serving.
- Toss gently to coat all ingredients lightly.
- Serve immediately for optimal freshness and crunch.
Tips for Success
- Always toast pecans to enhance their flavor and crunch.
- Use fresh pomegranate seeds for the best burst of sweetness.
- Slice apples thinly to ensure easy bites and even distribution.
- Serve immediately to maintain crispness; greens can wilt if left too long.
- For a vegan option, substitute honey with maple syrup.
Equipment Needed
- Large salad bowl
- Small bowl or jar for vinaigrette
- Knife and cutting board
- Spoon or tongs for tossing
Recipe Variations
- Vegan Version: Replace honey with maple syrup and omit feta.
- Fruit Swap: Use pear, orange segments, or dried cranberries instead of apple.
- Nut Alternatives: Swap pecans for walnuts, almonds, or pistachios.
- Spicy Twist: Add a pinch of cayenne or crushed red pepper to the vinaigrette.
- Cheese-Free Option: Skip the feta entirely and add avocado for creaminess.
Serving Suggestions
- Pair with roasted chicken or salmon for a balanced meal.
- Serve alongside warm grain bowls for extra texture and flavor.
- Make it a side for holiday or dinner party spreads.
- Garnish with extra pomegranate seeds or a drizzle of balsamic glaze for visual appeal.
FAQs
Can I make this salad ahead of time?
It’s best served immediately, but you can prepare ingredients in advance and assemble just before serving.
How do I store leftovers?
Store components separately in airtight containers for up to 1 day. Greens and apples may wilt if dressed too early.
Can I use bottled pomegranate juice instead of seeds?
Seeds give the best texture; juice alone won’t provide the pop or crunch.
Can I use other greens?
Yes—spinach, arugula, romaine, or a mixed baby greens blend all work beautifully.
Do I have to toast the pecans?
Toasting enhances flavor but is optional; raw pecans can be used in a pinch.
Pomegranate Pecan Salad with Vinaigrette
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and delightful salad featuring mixed greens, pomegranate seeds, and toasted pecans, topped with a tangy vinaigrette.
Ingredients
- 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine)
- 1 cup pomegranate seeds (arils)
- 1/2 cup pecan halves, toasted
- 1/3 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 1 medium apple, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- In a large salad bowl, combine mixed greens, pomegranate seeds, toasted pecans, feta cheese, red onion, and apple slices.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad just before serving. Toss gently to coat.
- Serve immediately.
Notes
- For a vegan option, substitute honey with maple syrup.
- Toast pecans for enhanced flavor.
- Best served fresh to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Final Thoughts
This Pomegranate Pecan Salad with Vinaigrette is fresh, flavorful, and effortlessly elegant. Sweet, tangy, crunchy, and creamy all at once, it’s a salad that will make everyday meals feel special. Perfect for quick lunches, light dinners, or festive occasions, this recipe is easy to love and even easier to enjoy. Serve it fresh, share it with friends, and savor every colorful, vibrant bite.
