Pomegranate Splash Salad Recipe

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The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 4 cups fresh baby spinach
  • 4 cups spring mix salad greens
  • 3/4 cup crumbled feta cheese
  • 3/4 cup pomegranate seeds
  • 3/4 cup fresh or frozen raspberries
  • 1/3 cup pine nuts, toasted
  • 1/2 cup thawed cranberry juice concentrate
  • 3 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • Dash salt

Nutritional Facts

1 cup with about 4-1/2 teapoons vinaigrette: 164 calories, 10g fat (2g saturated fat), 6mg cholesterol, 140mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.


  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad. Yield: 8 servings.
Originally published as Pomegranate Splash Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p50

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