This pomegranate salad with avocado has become one of my favorites to share at gatherings or enjoy for a quick, vibrant lunch. It’s bold, beautiful, and bursting with color.
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Pomegranate Salad with Avocado Recipe
Pomegranate salad with avocado is a bright and refreshing dish for lunch. It brings together juicy pomegranate seeds, soft avocado slices, and crisp greens. The salad blends tart, sweet, and savory flavors for an irresistible bite.
This salad is all about layers of texture and balance. The pomegranate’s ruby-red seeds pop with juiciness, while ripe avocado adds a luxurious creaminess. Tossed with mixed greens, the salad is light yet satisfying. Whether served as a starter or a standalone meal, it’s nutritious and stunning.
You can pair the dish with roasted chicken or turkey, citrus-glazed salmon, holiday ham, or grilled shrimp for a full, balanced meal. It also works alongside grain bowls, such as wild rice pilaf or a simple quinoa side.
For a plant-based spread, serve it with lentil soup, hearty chickpea stew, or a wedge of warm, crusty bread for dipping. At brunch, try it next to ricotta pancakes, poached eggs, or a fluffy vegetable frittata.
Here’s how to make the pomegranate salad with avocado and greens:
Pomegranate Salad with Avocado
Nutrition
Ingredients
- 4 cups mixed greens spinach, arugula, or romaine
- 1 large ripe avocado diced
- 1 cup pomegranate seeds
- ½ small red onion thinly sliced
- ½ cup crumbled feta cheese optional
- ¼ cup toasted walnuts or pecans
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey optional, for sweetness
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the mixed greens, diced avocado, pomegranate seeds, red onion, and nuts.
- Whisk together olive oil, balsamic vinegar (or lemon juice), honey (if using), salt, and pepper in a small bowl to make the dressing.
- Drizzle dressing over the salad and toss gently to coat.
- Sprinkle feta cheese on top before serving.
Notes
- Substitute feta with goat cheese, or skip for a vegan version.
- Add grilled chicken or shrimp to make it a protein-rich main dish.
- For extra crunch, use pumpkin seeds or sunflower seeds instead of walnuts.
SIMILAR RECIPES:
Variations
Besides this recipe, there are many pomegranate salad versions. Here are some ideas you can try at home:
- Quinoa Power Salad adds cooked quinoa for ha earty texture and extra protein, turning the salad into a more filling meal.
- Winter Citrus Salad incorporates segmented oranges or grapefruit for even more color and tangy flavor.
- Bacon & Blue Cheese Twist mixes in crispy bacon bits and crumbled blue cheese, creating a savory and bold bite.
- Spicy Nut Crunch Version uses spiced candied pecans or pistachios to deliver a sweet heat and elevated crunch.
- Berry Boost Salad features fresh strawberries, blackberries, or blueberries, adding extra sweetness and a burst of juice.
- Herbed Feta Salad swaps out other cheeses for herbed feta, providing a salty and aromatic contrast.
- Arugula Kick uses a peppery arugula base instead of mixed greens for added bite and freshness.
- Dairy-Free Vegan adapts the recipe by omitting cheese and opting for toasted seeds or a sprinkle of nutritional yeast for depth.
With so many ways to enjoy and adapt this pomegranate salad with avocado, it’s easy to make it your own, whether hosting a party or wanting something fresh and flavorful at home.