In this recipe, the art to creating the tastiest salad is to focus on the layers needed for building the perfect salad. Start with the greens and make sure you only add the dressing just before serving. If you add the dressing too early it’ll make the greens turn soggy. A combination of textures, such as the crunchy pomegranate seeds with the soft crumbled feta, bring a welcome variety to the plate.
Bitter greens, such as kale, work best for winter salads. If kale isn’t your favorite green to use, other varieties including arugula and spinach can be substituted in for this ingredient. Or you can use a mixture of greens to vary the flavors and textures in the salad.
For any leftover pomegranate juice, turn this into a flavorful sauce that can be paired with a number of tasty dishes. From grilled meats to classic cheese boards, pomegranate sauce can be used throughout the holidays to bring extra flavor to the plate.
Dressing Ideas and Flavor Pairings
We’ve kept this pomegranate salad dressing recipe simple, with a mustard-based vinaigrette dressing to contrast the sweetness of the pomegranate seeds and the creamy, saltiness of the crumbled feta. However, you could sweeten the dish with a honey or maple syrup dressing, with a dash of lemon juice for added depth. A balsamic reduction adds a sweet and tart flavor to the salad.
In other refreshing pomegranate salad recipes, some chefs will add fresh herbs, such as mint, to brighten the final notes of the salad. Grapefruit segments offer a sweet and acidic note to cut through the vinaigrette, and are another ideal winter fruit to introduce to this salad mix.
How to Serve and Store the Salad
This winter salad is the perfect dish to serve family-style, and encourage everyone around the table to help themselves from the serving bowl. It can be enjoyed as a refreshing entrée, or paired with heartier dishes such as baked salmon and roasted root vegetables.
Any leftover salad can be stored in the refrigerator for up to two days in an airtight container. It’s advisable to store the salad separately from the dressing to prevent the leaves wilting and becoming soggy in the fridge.
