Crunchy Pomegranate Salad

Name: Crunchy Pomegranate Salad
Prep time: 15 min
Total time: 15 min
Yield: 16 servings (1/2 cup each).
Ingredients: 2 cups heavy whipping cream; 1/4 cup sugar; 2 teaspoons vanilla extract; 2-1/2 cups pomegranate seeds (about 2 pomegranates); 2 medium apples, peeled and cubed; 1 cup chopped pecans, toasted

Thanksgivings here in Utah wouldn't be the same without this traditional, tasty salad. You can even stir in sliced banana, mandarin oranges or pineapple tidbits.—Jan Olpin, Salt Lake City, Utah

Ingredients

2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2-1/2 cups pomegranate seeds (about 2 pomegranates)
2 medium apples, peeled and cubed
1 cup chopped pecans, toasted

Directions

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans. Serve immediately.

Nutrition Facts

1/2 cup: 195 calories, 16g fat (7g saturated fat), 41mg cholesterol, 12mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein.

Originally published as Southern Utah Pomegranate Salad in Holiday & Celebrations Cookbook 2009

Reviews

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Average Rating:

sugarcrystal

Dec 8, 2014

I love pomegranate's but never would have thought to serve them this way. I did substitute pistachios for pecans for a bit of color but kept everything else the same. I will be making this again for Christmas!
rodricat

Dec 27, 2013

Nice crunchy-sweet flavor. I did not toast the pecans.
Jill Rae

Nov 23, 2011

I love this salad. It's creamy yet has a crunch from the apples and nuts and the burst of flavor you get from the pomegranate seeds is delightful.
mewsgirl

Nov 15, 2011

This is so delicious! It takes a while to get all the arils out of the pomegranate, but it's totally worth the time. I added sliced banana to stretch the salad a little, and it was fantastic. I can't wait to put this on the table for the holidays instead of the usual boring fruit salad! I have a feeling I will need to double or triple the recipe... :-)