Apple Pomegranate Salad

Why You’ll Love This Recipe

• Bright, fresh flavors and textures: the sweetness of apples and pomegranate contrasts beautifully with the tang of cheese and dressing.
• Quick and easy: ready in under 15 minutes—no cooking required.
• Versatile: ideal for salads, bowls, or as a side to grilled meats.
• Seasonal colors: great eye appeal for autumn and winter menus.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad:

• 1 cup pomegranate seeds
• 1 honey crisp apple, thinly sliced
• ¼ cup chopped pecans or walnuts
• Salad greens (chopped kale, arugula, or mixed greens)
• 2 tbsp feta cheese (or gorgonzola)

Dressing:

• ⅓ cup olive oil
• ¼ cup balsamic vinegar
• 2 tbsp honey (or maple syrup)
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp salt

Directions

1. In a large bowl, combine pomegranate seeds, apple slices, chopped nuts, and salad greens.
2. In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), garlic powder, salt, and black pepper until emulsified.
3. Pour the dressing over the salad mixture. Toss gently to coat all ingredients evenly.
4. Sprinkle feta or gorgonzola cheese on top.
5. Serve immediately for optimal freshness and crunch.

Servings and Timing

• Servings: Makes 2–4 servings (depending on portion size)
• Prep time: 10 minutes
• Total time: 10 minutes

Variations

• Swap honey crisp apples for green apples for a tarter bite.
• Try candied pecans instead of plain nuts for extra sweetness.
• Use goat cheese instead of feta or gorgonzola for a softer, tangy flavor.
• Add dried cranberries or cherries for additional sweetness and texture.
• Incorporate sliced avocado or thinly sliced red onion for more richness and flavor layers.

Storage/Reheating

• Store any leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
• Store dressing separately in a jar in the fridge for up to 1 week. Shake well before use.
• To make leftovers crisp again, add fresh apple slices and greens just before serving; avoid tossing dressed salad in advance to prevent sogginess.

FAQs

1. Can I prepare this salad ahead of time?

Yes! Prep the ingredients ahead, but store the dressing separately and toss just before serving to maintain crunch.

2. What greens work best?

Kale, arugula, or mixed baby greens are all great—their flavor and texture complement fruits and nuts well.

3. Can I use other fruits?

Absolutely—pear, mandarin segments, or sliced strawberries are excellent seasonal alternatives.

4. How do I prevent apples from browning?

Toss apple slices in a small amount of lemon juice before adding them to the salad to slow oxidation.

5. Can I make the dressing vegan?

Yes—use maple syrup instead of honey and ensure your cheese substitute is vegan-friendly (or omit cheese altogether).

6. What types of cheese pair well?

Feta, gorgonzola, goat cheese, or even a mild blue cheese all work nicely.

7. Is this gluten-free?

Yes—this recipe is naturally gluten-free, assuming your cheese and dressing ingredients are certified gluten-free.

8. How many calories does this salad have?

Approximate calorie count per serving (based on 4 servings): ~200–250 kcal, depending on cheese and dressing amount.

9. Can I make larger batches for a crowd?

Of course—just scale up each ingredient proportionally. Keep dressing separate until serving.

10. What other dressings go well?

Try a citrus‑honey vinaigrette or an apple cider vinaigrette for a refreshing twist.

Conclusion

This Apple Pomegranate Salad is a delightful blend of fruity sweetness, crunchy texture, and savory tang—ready in minutes and perfect for any season. Whether you serve it at a casual brunch or as a side at dinner, it’s sure to impress with its beautiful colors and balanced flavors. Enjoy!

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