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Spring Salad with a Pomegranate Vinaigrette

  • Author: Leslie Kiszka
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian


My favorite BIG salad to transition from winter to spring! Loads of fruits and vegetables paired with a flavorful pomegranate vinaigrette make for a colorful and healthy dinner salad.




  • 3/4 cup pomegranate juice
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 tablespoon white wine vinegar
  • 1/8 teaspoon pepper
  • Pinch of sea salt


  • 4 cups lettuce (chopped) or spinach
  • 1/2 cup diced celery
  • 1/2 cup sliced strawberries
  • 1/2 cup SunBursts (sweet golden tomatoes), sliced in half
  • 1/2 cup diced Granny Smith apple
  • 1/2 cup diced pear
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup grapes, sliced in half
  • 1/2 cup pomegranate seeds
  • 1/2 cup Diamond of California chopped walnuts



  1. In a small saucepan over medium-high heat, bring pomegranate juice to a boil. Reduce heat to medium and heat for 10 minutes, stirring occasionally.
  2. Transfer to a small heat-proof bowl and let cool completely. Add olive oil, honey, vinegar, pepper and salt and stir until well-combined.
  3. Store in sealed container in the fridge until ready to use.


  1. Chop and rinse lettuce and divide between two large serving bowls.
  2. Rinse and chop/dice all remaining ingredients and divide between the two bowls.
  3. Drizzle with dressing, toss to combine if desired, and serve immediately. Enjoy!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: spring salad, dinner salad, pomegranate salad

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