Pomegranate Green Salad

Pomegranates are in season from October to January. They are sold already ripe; choose fruits that are heavy for their size with no cracks or breaks in the skin.


4 cups romaine lettuce, torn

4 cups butterhead lettuce, torn

1 large pomegranate

½ cup green onions, chopped

1 tablespoon fresh chives, chopped

¼ cup toasted pumpkin seeds

½ cup olive oil

⅓ cup pomegranate juice

1 tablespoon lime juice

1 tablespoon mustard

½ teaspoon salt

⅛ teaspoon white pepper

  • In serving bowl, toss together lettuces. Remove seeds from pomegranate and sprinkle over lettuce. Squeeze the pomegranate shells over the salad to remove juice. Sprinkle with green onions, chives, and pumpkin seeds.

  • In small bowl, combine oil, pomegranate juice, lime juice, mustard, salt, and white pepper and beat with wire whisk to blend. Drizzle over salad, toss, and serve.



Fat:33 g

Protein:6 g

Sodium:302 mg

Fiber:2.5 g

Carbohydrate:15 g

Seed a Pomegranate

To remove pomegranate seeds from the pomegranate, cut the large red fruit in half. Using the back of a knife or a large spoon, tap the rounded side of each half; the seeds will pop out from the cut edge. Squeeze the empty halves to remove the pomegranate juice and discard shell.

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