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Spring Salad with a Pomegranate Vinaigrette

5 from 1 vote
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings



  • ¾ cup pomegranate juice
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • ½ tablespoon white wine vinegar
  • teaspoon pepper
  • Pinch of sea salt


  • 4 cups lettuce, chopped or spinach
  • ½ cup diced celery
  • ½ cup sliced strawberries
  • ½ cup SunBursts, sweet golden tomatoes, sliced in half
  • ½ cup diced Granny Smith apple
  • ½ cup diced pear
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup grapes, sliced in half
  • ½ cup pomegranate seeds
  • ½ cup Diamond of California chopped walnuts



  • 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.
  • Transfer to a small heat-proof bowl and let cool completely. Add olive oil, honey, vinegar, pepper and salt and stir until well-combined.
  • Store in sealed container in the fridge until ready to use.


  • Chop and rinse lettuce and divide between two large serving bowls.
  • Rinse and chop/dice all remaining ingredients and divide between the two bowls.
  • Drizzle with dressing, toss to combine if desired, and serve immediately. Enjoy!


Calories: 628kcal | Carbohydrates: 65g | Protein: 9g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Sodium: 52mg | Potassium: 1064mg | Fiber: 12g | Sugar: 48g | Vitamin A: 1111IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 3mg
Course Dinner
Cuisine American
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