Apple Pomegranate Green Salad with Cider Vinaigrette

Holiday Green Salad with Apple and pomegranate on white plate with green napkin and white lights in background

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This salad is light, bright and festive with it's bright colors.  It's sweet, tangy and a little salty with the crumbly cheese that adds an extra depth of flavor and creaminess.  It's enjoyed by those who don't usually enjoy salads.  It'll lighten up a heavy holiday menu. 

  • Author: Katia
  • Prep Time: 20
  • Total Time: 20
  • Yield: 6 1x
  • Category: Salad
  • Method: Mixed
  • Cuisine: American
  • Diet: Vegetarian


Units Scale


Apple Pomegranate Salad Base

  • 16 oz. fresh mixed greens
  • 1 medium apple, cored, quartered & sliced thin lengthwise
  • 3/4 cup dried cranberries
  • 3/4- 1 cup pomegranate arils (About 1/2 of a large pomegranate)
  • 3/4 cup Feta, Blue Cheese or Gorgonzola crumbles

Optional Additions

  • 1/2 cup chopped pecans, toasted
  • 1/2 cup red onion, thinly sliced

Apple Cider Vinaigrette

  • 1/4 cup Apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 small garlic clove, pressed
  • 2 Tbsp honey (or maple syrup)
  • 1/2 Tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper




Make the Dressing

  • Just add all of your vinaigrette ingredients to a small mason jar with a lid, shake it up until the honey is fully incorporated or put it in a small bowl and whisk.

Build the Salad

*I do not recommend putting your salad together till you are close to serving it.  If you're using fresh pomegranate you can remove the arils and refrigerate them till you are ready to use them*

  1. Once you're close to serving.  Slice up the apple.  I use a mandoline to slice it on the lowest setting.  It's nice to have it as thin as your greens to that it's like part of the greens in your salad.
  2. Immediately coat the sliced apple with some of your dressing to keep them from turning brown.
  3. Add greens to a large mixing bowl or the salad bowl you'll be serving it in. Add the apples, cranberries and arils, give it a good toss or stir and then add the amount of dressing you like. (I'd say I use about half of the dressing that I pre-made)  Serve remaining dressing on the side.
  4. Add your crumbled cheese, toss and serve!

*Optional- Add a few twists of pink or black sea salt before serving to give your salad an extra little boost.  This brings out all the yummy flavors even more. 


This salad does not keep well, so I'd enjoy it in 1 day.  If it's too big, and you're needing it for a smaller meal, you can easily halve it.  

I use about half of the dressing for this salad and serve the rest on the side if someone wants extra. 

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