Print
Pomegranate Salad

Pomegranate Salad

Pomegranate Salad is seasonal with persimmon avocado, orange zest and a savory garlicky, and parsley green dressing. Also, the salad is vegan, gluten-free and festive.

Course Salad
Cuisine American
Keyword Pomegranate Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Calories 394 kcal
Author Catalina Castravet

Ingredients

Vegan Green Dressing:

  • 1/2 bunch flat leaf parsley tops only
  • 1/2 bunch basil tops only
  • 1 jalapeno seedless and chopped
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves minced
  • 1 large lemon juiced
  • 1/2 teaspoon kosher salt

Salad:

  • 6 cups spinach
  • 2 ripe hachiya persimmons halved and thinly sliced
  • 2 large avocados cut into wedges
  • 1/2 cup fresh pomegranate arils
  • 1 tablespoon orange zest

Instructions

Vegan Green Dressing:

  1. Add all the ingredients into the bowl of a small food processor and process until smooth or until you achieve the desired texture. Transfer to a bowl and season to taste with salt, if needed add more lemon juice.
  2. Store the dressing into airtight small mason jars, or dressing bottles. The dressing will stay good for 2 weeks in the fridge.

Salad:

  1. In a large mixing bowl, toss spinach with dressing until well coated. Distribute between two individual salad bowls, or into a single large salad bowl.
  2. Arrange persimmon and avocado slices on the spinach, then scatter with pomegranate arils and orange zest.
  3. Serve immediately.
Nutrition Facts
Pomegranate Salad
Amount Per Serving
Calories 394 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 0mg0%
Sodium 251mg11%
Potassium 878mg25%
Carbohydrates 13g4%
Fiber 15g63%
Sugar 6g7%
Protein 9g18%
Vitamin A 8800IU176%
Vitamin C 113mg137%
Calcium 163mg16%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.