Pomegranate Salad

Pomegranate Salad is so flavorful with colorful fruits and vegetables in a homemade dressing.

⏱ 25 min 🔨 Prep 20min 🔥 Cook 5min 📊 Medium 🍽 8 servings 👁 8
Pomegranate Salad

Ingredients

8 servings

Instructions

  1. Combine all dressing ingredients except for the oil in a mixing bowl and whisk to combine.
  2. While continuing to whisk, drizzle in the oil very slowly until well combined. Refrigerate the dressing until ready to use.
  3. Slice the apple and toss with 1 teaspoon of lemon juice (optional, to prevent browning).
  4. Place the kale in a salad bowl and massage the leaves well with your hands until they turn dark green and soften. You can add a drop of oil to make this task easier if you'd like.
  5. Add the feta cheese, green onions, and dressing to taste. You may not use all of the dressing.
  6. Toss the ingredients well to combine. Top the salad remaining ingredients.

Nutrition per serving

324kcal

💰 Cost Estimate

Total Ingredients
$906.00
Per Serving
$113.00/serving
🏠 Savings
~$1812.00 vs buying!
📋 Price Breakdown (67% ingredients detected)
IngredientAmountSubtotal
kale 8 cups -
ranny smith apple - -
pomegranate arils 0.5 cup -
dried cranberries 0.333 cup $470.00
reen onions - -
crumbled feta cheese 0.5 cup $156.00
toasted pecans 1 cup -
apple cider vinegar 3 tbsp $16.00
maple syrup 3 tbsp $118.00
Dijon mustard 2 tbsp $27.00
fresh lemon juice 1 tbsp $10.00
garlic powder 0.25 tsp $2.00
salt 0.5 tsp $1.00
black pepper 0.5 tsp $11.00
vegetable oil 0.5 cup $95.00

*Estimated market prices, may vary by region

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Similar Ingredients

🍳

Pomegranate Salad

Ingredients:
  • 8 cups kale (washed, dried and torn into bite sized pieces)
  • 0 oz ranny smith apple (quartered and thinly sliced)
  • ½ cup pomegranate arils
  • ⅓ cup dried cranberries
  • 0 oz reen onions (thinly sliced)
  • ½ cup crumbled feta cheese
  • 1 cup toasted pecans
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil

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