This salad is as beautiful as it is delicious. The creamy avocado balances the bright pop of pomegranate, while the greens add crunch and freshness. It’s quick to assemble, loaded with vitamins and antioxidants, and can be easily adapted to suit your preferences. The homemade dressing ties it all together with a tangy, citrusy touch that enhances every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe avocados pomegranate seeds mixed salad greens (arugula, spinach, or baby lettuce) red onion (thinly sliced) feta cheese or goat cheese (optional) toasted nuts or seeds (such as walnuts, almonds, or pumpkin seeds) olive oil lemon juice or balsamic vinegar honey or maple syrup (optional) salt black pepper
Directions
Wash and dry the salad greens and place them in a large serving bowl.
Slice avocados in half, remove the pit, and cut into cubes or thin slices. Add to the greens.
Sprinkle pomegranate seeds evenly over the salad.
Add thinly sliced red onion, crumbled cheese (if using), and toasted nuts or seeds.
In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey or maple syrup (if using), salt, and pepper.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 10 minutes Cook time: 0 minutes Total time: 10 minutes
Variations
Add protein: Top with grilled chicken, shrimp, or chickpeas for a more filling meal.
Change the greens: Try kale, romaine, or a cabbage mix for different texture and flavor.
Use different fruit: Add orange slices, apple, or pear along with or instead of pomegranate.
Swap the dressing: Use a yogurt-based or tahini dressing for a creamy variation.
Make it vegan: Skip the cheese or use a dairy-free alternative.
Storage/Reheating
This salad is best enjoyed fresh. If preparing ahead, keep the dressing separate and add avocado just before serving to prevent browning. Leftovers (undressed) can be stored in an airtight container in the refrigerator for up to 1 day.
FAQs
Can I make this salad in advance?
Yes, prepare all ingredients except avocado and dressing ahead. Add those just before serving to keep everything fresh.
How do I keep avocado from browning?
Toss avocado with a bit of lemon juice right after slicing to slow oxidation.
What’s the best way to remove pomegranate seeds?
Cut the pomegranate in half and tap the back with a spoon over a bowl to release the seeds.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work if necessary.
Is there a substitute for pomegranate seeds?
Dried cranberries or fresh raspberries can offer a similar sweet-tart burst.
What kind of cheese works best?
Feta adds saltiness, while goat cheese provides creaminess. Both pair well with the sweet and tangy ingredients.
Can I make this salad vegan?
Yes, just omit the cheese or use a vegan alternative.
What nuts go best in this salad?
Toasted walnuts, almonds, pecans, or pumpkin seeds add crunch and nutty flavor.
Can I use a different dressing?
Absolutely. Balsamic vinaigrette, citrus vinaigrette, or a honey mustard dressing also work well.
How can I make it more filling?
Add grains like quinoa or couscous, or top with a protein like grilled tofu or salmon.
Conclusion
Pomegranate Avocado Salad is a fresh, colorful dish that combines wholesome ingredients with bold, delicious flavor. It’s easy to prepare, visually stunning, and endlessly versatile—ideal for casual lunches, dinner parties, or holiday tables. Light yet satisfying, this salad is sure to become a favorite in your healthy recipe rotation.
Pomegranate Avocado Salad is a fresh and colorful dish that combines creamy avocado, juicy pomegranate seeds, crisp greens, and a tangy homemade dressing. It’s a light yet satisfying salad perfect for any occasion.
Ingredients
2 ripe avocados
1/2 cup pomegranate seeds
4 cups mixed salad greens (arugula, spinach, or baby lettuce)
1/4 red onion, thinly sliced
1/4 cup feta cheese or goat cheese (optional)
1/4 cup toasted nuts or seeds (walnuts, almonds, or pumpkin seeds)
3 tbsp olive oil
2 tbsp lemon juice or balsamic vinegar
1 tsp honey or maple syrup (optional)
1/4 tsp salt
1/8 tsp black pepper
Instructions
Wash and dry the salad greens, then place them in a large serving bowl.
Cut the avocados in half, remove the pits, and slice or cube the flesh. Add to the greens.
Sprinkle the pomegranate seeds evenly over the salad.
Add sliced red onion, crumbled cheese (if using), and toasted nuts or seeds.
In a small bowl, whisk together olive oil, lemon juice or vinegar, honey or maple syrup (if using), salt, and pepper.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
Add avocado just before serving to prevent browning.Use fresh lemon juice for the best flavor.This salad is best served immediately after tossing with dressing.For a vegan version, skip the cheese or use a plant-based alternative.Add quinoa or grilled protein to make it more filling.
