Simple Winter Pomegranate Salad | YumAndJoy

Simple Winter Pomegranate Salad

This winter pomegranate salad is a refreshing and flavorful dish that’s perfect for the colder months. Made with vibrant mandarines, crisp apples, and tangy feta, it’s tossed with arugula, crunchy pecans, and a zesty ginger dressing for a light and satisfying meal or side dish.

Why You’ll Love This Recipe

  • Bursting with flavor: Sweet mandarines, tart pomegranate, creamy feta, and crisp apples create the perfect balance.
  • Seasonal ingredients: Makes use of fresh winter produce.
  • Quick and easy: Ready in just 15 minutes with minimal prep.
  • Customizable: Swap in your favorite nuts, greens, or fruit to make it your own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

  • ½ cup raw pecans (halves or pieces)
  • 5 ounces baby arugula
  • 2 ounces (about ½ cup) crumbled feta cheese (or goat cheese, if preferred)
  • 1 Honeycrisp or Gala apple, thinly sliced
  • 2 mandarines, peeled and segmented
  • Arils from 1 pomegranate

For the Ginger Dressing:

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar (adjust to taste)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon finely grated fresh ginger
  • ¼ teaspoon fine sea salt
  • About 10 twists of freshly ground black pepper

Directions

Prepare the Salad:

  1. Toast the Pecans: Heat a small skillet over medium heat. Add the pecans and toast them, stirring frequently, until fragrant and lightly browned (about 3-5 minutes). Remove from heat and set aside to cool.
  2. Assemble the Salad: In a large salad bowl, combine the arugula, sliced apples, mandarine segments, pomegranate arils, crumbled feta, and toasted pecans.

Make the Dressing:

  1. Whisk the Ingredients: In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), grated ginger, salt, and pepper. Whisk or shake well until emulsified. Adjust seasoning to taste.

Toss and Serve:

  1. Dress the Salad: Drizzle the ginger dressing over the salad and toss gently to combine.
  2. Serve Immediately: Serve the salad fresh as a light lunch, side dish, or festive addition to your holiday table.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (to toast pecans)
  • Total Time: 20 minutes

Variations

  • Nuts: Use walnuts, almonds, or candied pecans for a different nutty flavor.
  • Cheese: Substitute blue cheese or shaved Parmesan for feta or goat cheese.
  • Greens: Replace arugula with baby spinach, kale, or mixed greens.
  • Fruit Swap: Add dried cranberries or swap apples for pears for a sweeter twist.

Storage

  • Storage: Store leftover salad (without dressing) in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and toss just before serving.

FAQs

1. Can I make the dressing ahead of time?

Yes, the dressing can be made up to 5 days in advance. Store it in an airtight container in the fridge and whisk or shake before using.

2. Can I use pre-shelled pomegranate arils?

Absolutely! Pre-shelled pomegranate arils save time and work perfectly in this salad.

3. How do I prevent the apples from browning?

Toss the apple slices with a little lemon juice before adding them to the salad to prevent browning.

4. Can I make this salad vegan?

Yes, use a vegan cheese alternative or omit the cheese, and substitute maple syrup for honey in the dressing.

5. What can I serve with this salad?

This salad pairs beautifully with roasted chicken, grilled salmon, or as part of a holiday spread.

6. Can I use bottled ginger instead of fresh?

Fresh ginger provides the best flavor, but ½ teaspoon of bottled ginger paste can be used as a substitute.

7. Can I use bagged mixed greens instead of arugula?

Yes, mixed greens are a great alternative if arugula is not available.

8. How do I make this salad more filling?

Add grilled chicken, shrimp, or quinoa for extra protein and substance.

9. What’s the best way to toast pecans?

Toast pecans in a dry skillet over medium heat, stirring frequently, or spread them on a baking sheet and toast in the oven at 350°F for 8-10 minutes.

10. Can I double the recipe for a crowd?

Yes, simply double all the ingredients to make a larger salad for gatherings or meal prep.

Conclusion

This winter pomegranate salad with mandarines, feta, and apples is a refreshing and colorful dish that’s perfect for the season. With its vibrant flavors and zesty ginger dressing, it’s a versatile salad that works as a side dish or a light meal. Try it for your next gathering or weeknight dinner it’s sure to impress!

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Simple Winter Pomegranate Salad

Simple Winter Pomegranate Salad with Mandarines, Feta, and Apples


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  • Author: asma
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This vibrant winter pomegranate salad is bursting with seasonal flavors! Loaded with baby arugula, juicy mandarin slices, crisp apples, creamy feta, and crunchy pecans, it’s finished with a zesty ginger dressing for the perfect balance of sweet, tangy, and savory.


Ingredients

Units Scale

Winter Pomegranate Salad with Mandarin, Feta, and Apple

SEO Optimized Description:
This vibrant winter pomegranate salad is bursting with seasonal flavors! Loaded with baby arugula, juicy mandarin slices, crisp apples, creamy feta, and crunchy pecans, it’s finished with a zesty ginger dressing for the perfect balance of sweet, tangy, and savory.


Ingredients:

For the Salad:

  • 1/2 cup raw pecans (halves or pieces)
  • 5 ounces baby arugula
  • 2 ounces (about 1/2 cup) feta, crumbled
  • 1 Honeycrisp or Gala apple, thinly sliced
  • 2 mandarins, peeled and segmented
  • Arils from 1 pomegranate

For the Ginger Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar, to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon fine sea salt
  • About 10 twists of freshly ground black pepper

Instructions

  1. Toast the Pecans:
    • Heat a dry skillet over medium heat. Add the pecans and toast, stirring frequently, for 3-5 minutes until fragrant and lightly golden. Remove from heat and set aside to cool.
  2. Prepare the Dressing:
    • In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), grated ginger, sea salt, and black pepper until well combined. Taste and adjust seasoning if needed.
  3. Assemble the Salad:
    • In a large salad bowl, combine the arugula, sliced apple, mandarin segments, and pomegranate arils. Add the crumbled feta and toasted pecans.
  4. Dress and Serve:
    • Drizzle the ginger dressing over the salad just before serving. Toss gently to coat the ingredients evenly. Serve immediately and enjoy this colorful, refreshing winter salad!

Notes

  • For added crunch, substitute pecans with candied pecans or walnuts.
  • Swap mandarins for blood oranges if desired for a more dramatic color contrast.
  • This salad pairs beautifully with roasted chicken or salmon for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (for pecans)
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American
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