Apple and Pomegranate Salad with Honey Vinaigrette

November 18, 2010
1 Ratings
  • Serves 4
Author Notes

The addition of pomegranate seeds gives this salad some extra holiday sparkle. While it's great for any festive meal, I think it would make an especially nice choice for Hanukkah. To extract the seeds, cut the pomegranate in half crosswise and submerge one half in a bowl of water while you remove the seeds by hand. They will sink to the bottom so you can lift any flesh out of the bowl, then strain the seeds. Or check your market's produce section for ready-to-use pomegranate seeds. —julie_chicago

What You'll Need
  • for the salad
  • 2 small heads Boston or other mild lettuce, torn into bite-size pieces (about 6 cups)
  • 1 Fuji apple, cored and thinly sliced
  • 1/3 cup thinly sliced red onion
  • Seeds from 1 pomegranate (about 3/4 cup)
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons sunflower seeds
  • 1/4 cup chopped fresh mint
  • for the dressing
  • 2 tablespoons safflower or canola oil
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon honey
  1. In a large bowl, combine lettuce, apple slices, onion and about half the pomegranate seeds. Combine all dressing ingredients in a small jar with a tight lid and shake well until emulsified (or whisk in a small bowl). Drizzle about 3/4 of the dressing over salad and toss. Add additional dressing to taste. Add the sunflower seeds and mint and toss again. Season with salt and pepper to taste. Arrange salad on a platter or individual plates. Sprinkle with remaining pomegranate seeds and serve.

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1 Review

joan December 18, 2021
This was nice. I added a pear and more honey as the dressing was too tart. I also added a bit of lime juice to perk it up. The mint is a must! I didn't use sunflower seeds, but next time, I may add toasted pecans or thinly sliced almonds.