Strawberry Pomegranate Salad
A vibrant salad combining sweet strawberries, juicy pomegranate seeds, fresh mixed greens, and a zesty citrus-honey dressing, perfect for a refreshing side or light lunch.
Equipment
- 1 large salad bowl
- 1 small bowl or jar for dressing
- 1 knife for slicing
- 1 whisk or fork for mixing dressing
Ingredients
- 4 cups mixed salad greens romaine, baby spinach, arugula, or preferred mix
- 1 to 2 cups hulled and sliced strawberries
- Seeds from 1 pomegranate about 1 cup
- ½ red onion thinly sliced (optional)
- ½ cucumber sliced or diced (optional)
- ¼ cup crumbled feta or goat cheese optional
- 3 tablespoons olive oil
- 1 to 2 tablespoons lemon juice or orange juice
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and dry the salad greens, then place them in a large salad bowl.
- Hull and slice the strawberries.
- Cut the pomegranate and remove the seeds (arils).
- Add strawberries and pomegranate seeds to the salad greens.
- Add thinly sliced red onion and cucumber if using.
- In a small bowl or jar, whisk together olive oil, lemon or orange juice, honey or maple syrup, salt, and pepper until well combined.
- Drizzle the citrus-honey dressing over the salad and toss gently until lightly coated.
- Sprinkle crumbled feta or goat cheese on top if desired.
- Serve immediately chilled or at room temperature.
Notes
- Use ripe strawberries for best sweetness balance with pomegranate.
- Feta cheese adds tang; omit for dairy-free or substitute with shaved Parmesan.
- Add toasted nuts or seeds for extra texture.
- Dress just before serving to keep greens crisp.
- Pairs well with grilled chicken, fish, or festive meals.