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Greens with Pomegranate Vinaigrette

A delicious and healthy salad. Be sure to reduce pomegranate juice ahead of time

Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings
Author Linda Spiker


The Salad:

  • 1 bag organic mixed baby greens
  • Pomegranate Vinaigrette (recipe below)
  • 6-8 Dried apricots cut into thin strips
  • Caramelized pecans or walnuts
  • Sliced red apples
  • Soft goat cheese

Pomegranate Vinaigrette:

Note: you can use store bought pomegrate reduced pomegranate juice (see links in blog post) or reduce your own. To reduce your own simply simmer 1 cup juice in small sauce till it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

  • ½ cup extra virgin olive oil
  • ¼ cup Pomegranate juice reduction (see note above)
  • 2 teaspoons finely minced shallots
  • 2 tablespoons champagne vinegar
  • Juice of half a lemon
  • 2 teaspoons honey
  • Pinch of sea salt


The Salad:

  1. Arrange all ingredients on platter, dress, toss, serve!

Pomegranate Vinaigrette:

  1. Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.