Apple Pomegranate Salad – an easy palate

The whole family will love this Spicy Pomegranate Salad! Made with crunchy apple slices, crunchy and sweet pomegranate seeds and lots of greens, paired with a homemade balsamic dressing. It’s the perfect salad to serve as a Thanksgiving side salad or to complement your favorite fall meal!

If you’ve never sprinkled sweet pomegranate seeds over a salad, then you’re in for a treat! This is one of my favorite fall/winter salads, and it’s always a crowd pleaser.

This dish has a little bit of everything – lots of texture, sweet fruit flavor and leafy greens. You’ll fall in love with the flavors and find that it goes well with almost any meal!

ingredients you need

Below is the full list of ingredients needed to make this salad!

• Green: For the base of the salad, I like to use mixed leafy greens, arugula, or kale!
• apples: My favorite apples for salad are Honey Crisp, Pink Lady or Fuji!
• Pomegranate Seeds: These sweet seeds add the perfect flavor to the salad.
• Nuts: For the crunchy texture, you can use chopped walnuts, pecans, almonds, or hazelnuts.
• Oil: for the salad dressing! I recommend using good quality olive oil.
• Balsamic vinegar: a high-quality balsamic vinegar to season the salad dressing.
• Treasure: to sweeten the salad dressing! You can also use maple syrup or coconut blossom sugar.
• Garlic Powder: This adds flavor to the salad dressing!
• Cheese: For extra flavor you can sprinkle feta or gorgonzola cheese on top!

Extra tips for success

• Make Dairy Free: This salad is delicious with feta or gorgonzola, but if you want it to be dairy-free, you can omit the cheese altogether. It’s just as tasty!
• Prepare this salad: If this salad needs to be made ahead of time, I recommend storing all of the prepared ingredients in separate ziplock bags and assembling the salad as needed just before serving.
• Add Egg White: You can pair this salad with grilled chicken for protein, or try lentils or chickpeas for a plant-based option.
• More toppings to add: Some additional toppings you can add would be dried cranberries or cherries, roasted butternut squash, cooked wild rice for heartiness, or sliced ​​pears!
• A tip for using kale: I usually mix the base of this salad with kale and arugula. But if you don’t like the texture of kale, my top tip would be to chop it really small. It blends perfectly with the arugula and no one ever notices!

What to pair it with

This salad goes with almost any dish! But some of my favorite dishes to serve it with are alongside this Lemon Rosemary Chicken and Potato, Air Fryer Turkey Breast, or this Fall Chicken Butternut Squash Skillet.

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