Ingredients & Substitutions
Here I explain the best ingredients for kale pomegranate salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Pomegranate Salad:
Arugula – If you don’t have arugula on hand, baby spinach or mixed salad greens are great alternatives. You can also use kale to make a kale pomegranate salad. Avocado – Adds a creamy element to the dish. And almost any salad is better with avocado! 😉 You can slice it or dice it. Onion – Red onions are classic salad onions, but you could also use green onions, shallots, or sweet Vidalia onions. Cut the onions into thin slices. Pomegranate Seeds – Also known as pomegranate arils, these seeds are the star of this pomegranate salad recipe! I like to take a shortcut and buy the arils in a little container, but keep in mind that those spoil very quickly, so only do that if you’ll be using them within a day or two. If you want to add more fruit, you could also toss in dried cranberries (or sugar free dried cranberries), blueberries, sliced strawberries, pear slices, or orange segments. Pecans – I used pecans for a fall crunch, but other nuts (such as walnuts, almonds, or pistachios) would also taste great. Try sunflower seeds for a nut-free option if you need one. Goat Cheese – Adds a creamy richness to the salad, but feta works well as an alternative.
Honey Vinaigrette:
Olive Oil – You can also use extra virgin olive oil or avocado oil. Honey – I like to use natural sugar-free honey, but regular honey works just fine. Lemon Juice – This makes the dressing tangy and helps it blend together. Lime juice, apple cider vinegar, or white wine vinegar make fine substitutes. Dijon Mustard – Although optional, I recommend it for flavor. Sea Salt & Black Pepper
How To Make Pomegranate Salad
This section shows how to make a salad with pomegranate seeds, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. My daughter loves the sweet honey dressing, but you could also make this pomegranate salad with a bright and zesty lemon vinaigrette.
Storage Instructions
Store: Salad with pomegranate seeds tastes best fresh, but if you have leftovers, you can keep them in an airtight container in the refrigerator for 1-2 days. It lasts longer if the dressing is stored separately, and you’ll want to add the avocado fresh right before serving. Meal prep: Combine the salad ingredients (except avocado) and make the honey vinaigrette. Store in separate airtight containers until ready to assemble the salad. Slice avocado just before serving.
What To Serve With Pomegranate Salad
Wondering what to pair with your pomegranate salad? Here are some delicious ideas:
Chicken – Pair this vibrant salad with creamy lemon chicken, smoky chicken wrapped in bacon, or some simple baked chicken thighs. For a light meal on its own, you can also slice some simple grilled chicken breast or baked chicken breast to serve over the salad. Seafood – The salad tastes great with lemon garlic shrimp or sweet and spicy jerk salmon. Pork – Juicy air fryer pork chops go well with the salad, or you can pair it with Crock Pot pulled pork sliders. Holiday Meals – Serve pomegranate salad with your roasted turkey for Thanksgiving or beef tenderloin or sirloin tip roast for Christmas. For a smaller crowd, air fry turkey breast, make a slow cooked turkey breast, or try some juicy cornish hens.
More Easy Fall Salad Recipes
Craving more sweet and colorful salads for fall and winter? Try these: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional ingredients, and is calculated with natural sugar-free honey.
