I love how this pomegranate salad feels fresh, colorful, and satisfying all at once. It brings together crisp greens, juicy bursts of pomegranate, and a perfectly balanced honey mustard dressing that I always find myself craving. This is the kind of salad I make when I want something light but still full of flavor.

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and looks impressive without much effort. I enjoy the contrast between sweet pomegranate seeds and the tangy mustard dressing. I also appreciate how versatile it is, since I can serve it as a side dish or enjoy it as a light meal on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mixed salad greens – 6 cups
pomegranate seeds – 1 cup
cucumber – 1 medium, thinly sliced
red onion – 1/4 cup, thinly sliced
crumbled feta cheese – 1/3 cup
toasted walnuts or pecans – 1/3 cup
olive oil – 1/4 cup
Dijon mustard – 2 tablespoons
honey – 2 tablespoons
apple cider vinegar – 1 tablespoon
salt – 1/4 teaspoon
black pepper – 1/4 teaspoon

Directions

I wash and thoroughly dry the salad greens, then place them in a large bowl.
I add the sliced cucumber and red onion to the greens.
I sprinkle the pomegranate seeds evenly over the salad.
I add the toasted nuts and crumbled feta cheese to finish the salad base.
In a small bowl or jar, I whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.
I drizzle the dressing over the salad just before serving.
I gently toss everything together until the salad is evenly coated.

Servings and Timing

I usually make this recipe for 4 servings.
Preparation time is about 15 minutes.
There is no cooking time, so the total time stays under 20 minutes.

Variations

I sometimes add grilled chicken, shrimp, or chickpeas when I want the salad to feel more filling. I like swapping feta with goat cheese for a creamier texture. When I want extra sweetness, I add sliced apples or pears, and for extra crunch, I use almonds or sunflower seeds.

Storage/Reheating

I prefer enjoying this salad fresh, but I store leftovers in an airtight container in the refrigerator for up to 1 day. I keep the dressing separate whenever possible so the greens stay crisp. I never reheat this salad.

FAQs

Can I make the dressing ahead of time?

I often prepare the honey mustard dressing up to 3 days in advance and keep it refrigerated.

What greens work best for this salad?

I like using spring mix, arugula, or spinach because they complement the sweet and tangy flavors well.

Can I substitute the honey?

I replace the honey with maple syrup when I want a slightly different taste or a vegan option.

Is this salad good for entertaining?

I think it’s perfect for gatherings because it looks vibrant and feels light and refreshing.

Can I make this salad vegan?

I make it vegan by using maple syrup instead of honey and leaving out the cheese or using a plant-based alternative.

Conclusion

I love how easy and adaptable this pomegranate salad is. It’s fresh, flavorful, and always feels special, which is why I keep coming back to it for both everyday meals and special occasions.