Now that fall has rolled around and pomegranates are filling the shelves at my local grocery store, I have decided I have to make a pomegranate salad to step up my salad game! If you are tired of the same old boring salads for lunch, keep reading to see how light, fresh, and delicious this pomegranate salad is!
All About Pomegranates
Pomegranates have amazing health attributes to them! They are considered one of the healthiest fruits you can eat, and actually taste good. Pomegranates are a round red fruit that almost resembles the red color of an apple and inside are the pomegranate seeds and the arils, which the fleshy red pard around the pomegranate seed. The outer skin that protects the seeds and arils is very thick and inedible, so you can discard that how you see fit when cutting open your pomegranate.
According to HealthLine pomegranates are full of nutrients such as essential vitamins, minerals, and fiber but they are also higher in sugar, so that is something to be aware of if you have any certain dietary needs you need to keep track of.
Like other superfoods, pomegranates are also full of antioxidant properties, which make them the perfect snack as the fall season comes around because with the cooler weather we all know we are at risk of catching that seasonal cold. Pomegranates are considered one of the healthiest foods you can eat with all of their impressive medical benefits. It is definitely something I will be keeping in my diet! Curious about more health benefits of pommegranates? Check out this amazing article that will go even more in-depth, you will want to read this!
How To Make This Light Yet Filling Pomegranate Salad – Step By Step
- The first thing I did was marinate my chicken breasts in Italian dressing overnight, now, you could only marinate for about an hour but the longer the better for more flavor! I used thin sliced breasts but you could use regular-sized chicken breast.
- Put the chicken on a baking sheet and pop it in a 350-degree Fahrenheit oven until the temperature of the chicken reached 165 degrees Fahrenheit. Once it has fully cooked, take it and put it to the side.
- Next, we will need to toast our walnuts. Now this is super simple — you could either place them on a baking sheet and toss them into a hot oven for a few minutes, or you can do them on the stovetop. I chose to toast them in a small frying pan on the stovetop. All you need to do is heat up a frying pan, do not put any oils or anything in the pan, the pan should be dry. Pour about a cup of walnuts into the pan and stir them around for about five minutes or until you see a deepening of colors on the walnuts. Once that is done, transfer the walnuts to a cool plate and sprinkle a little sea salt on top.
- Next, we will chop and wash our lettuce, tomato, onions, and cucumbers and see them to the side. Always make sure you wash all of your fruits and vegetables — especially lettuce, since dirt and bugs sometimes like to hang out in between the leaves. To make the process even easier, invest in a salad spinner like this one here. It makes cleaning and drying your lettuce and veggies a breeze. I have had this salad spinner for almost 6 years and it still works like a charm!
- Once you have all of your lettuce cleaned, veggies prepped, let’s cut the chicken into thin slices so that it will mix well with everything in our salad.
- Now that everything minus the pomegranate is prepped, go ahead and add it to your lettuce.
- Now that we have everything else finished let’s get to the star of the show shall we, the pomegranate. In my opinion, the easiest way to cut and open a pomegranate is by slicing off the top, then making slits down the sides of the pomegranate. That way I can gently fold down the edges into a wedge-like shape.
- From there, it is easiest to work over a bowl. Using your fingers, gently brush the pomegranate seeds into the bowl.
Honey Mustard Vinaigrette
Now let’s make the best part of this recipe, the honey mustard vinaigrette! I kind of ran into this recipe by accident, and now, I make it all the time. It is so tasty and, honestly, way healthier and better for you than any store-bought salad dressing. If you like honey mustard dressings , have to try this dressing. All you need are the following ingredients:
- Olive Oil
- Ground Mustard
Simple, delicious ingredients that really just help bring this pomegranate salad to life and it is so simple to make. I just toss the ingredients into this amazing salad dressing shaker that has all the measurements on the side of the bottle. Then I close it up and give it a good shake until everything is combined!
What makes this salad dressing shaker great is that there’s no cleanup or huge mess while transferring all the dressing into another container. You just close the top and put it right into the refrigerator!
Pomegranate Salad, So Healthy, So Delicious
This amazing pomegranate salad recipe with flavourful chicken, creamy feta cheese, toasted walnuts, and crunchy veggies is a perfect recipe to add to the menu! This salad is so tasty and good for you and would be perfect to make ahead for lunches or meal prepping. You will not be sorry for making this pomegranate salad!
Excited to learn more about pomegranates? Then check out our pomegranate trees page for information on pomegranate planting, growing, harvesting, cooking, and more!
- 2 - 3 Chicken Breasts
- 1/2 Cup Italian Dressing (For Marinating Chicken)
- 1 Cup Toasted Walnuts
- 1/2 Cup Feta Cheese
- 1 Cup Sliced Cucumber
- 1 Cup Sliced Tomatoes
- 1/2 Cup Sliced Red Onion
- 1 Head of Red Leaf Lettuce (Or Mixed Greens)
- 1 Pomegranate
Honey Mustard Vinaigrette
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Whole Grain Mustard
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Honey
- Salt (To Tase)
- Pepper (To Taste)
- Marinate the chicken breast in the Italian dressing for at least one hour.
- Preheat the oven to 350 degrees Fahrenheit, cook the chicken for 30 minutes or until the chicken reaches 165 degrees Fahrenheit. Set to the side.
- To toast the walnuts, take a small frying pan and place it on the stove with medium-high heat. Put the walnuts in the pan and stir till the walnuts darken in color and start to smell toasty and nutty for about 5 minutes.
- Prepare the salad and veggies, cut, wash, and dry the red leaf lettuce, slice the onions, tomatoes, and cucumbers into thin slices.
- Cut the chicken into thin slices.
- In a large bowl put your lettuce in first followed by your sliced veggies, sliced chicken, toasted walnuts, and then feta cheese.
- Cut the pomegranate and remove the arils, for this recipe I put the arils of an entire pomegranate into the salad.
- Now to prepare the dressing in a small bowl or salad dressing shaker add in the lemon juice, mustard, oil, honey, salt, and pepper, and either whisk or shake until the ingredients are combined. Pour over the salad.
- Salad with dressing on it will stay fresh for about 2 days in the fridge, and even longer if you keep the dressing on the side!