Jewel-Toned Crunch: Ina Garten's Pomegranate Salad Recipe
The vibrant pomegranate salad recipe from Ina Garten bursts with fresh, zesty flavors. Discover the perfect balance of sweet and tangy in this jewel-toned dish today!
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Cooking tools:
- Salad spinner
- Colander
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Serving bowl
- Tongs
- Measuring spoon
Ingredients
- 6 cups (1.4 liters / 1.4 L) mixed salad greens (spinach, arugula, or mix)
- 1 cup (150 grams / 5.3 oz) pomegranate seeds
- ½ cup (75 grams / 2.6 oz) feta cheese, crumbled
- ¼ cup (30 grams / 1 oz) sliced almonds, toasted
- 1 apple, thinly sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
- ¼ cup (60 milliliters / 2 fl oz) extra virgin olive oil
- 2 tbsps (30 milliliters / 1 fl oz) pomegranate molasses or balsamic vinegar
- 1 tbsp (15 milliliters / 0.5 fl oz) honey
- 1 tsp (5 milliliters / 0.2 fl oz) Dijon mustard
- Salt to taste
- Pepper to taste
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