The beautiful, delicious autumn or winter salad is made from mixed baby greens with pomegranate, gorgonzola, and pecans with pomegranate vinaigrette.
Salad with pomegranates and pecans
I like to add pomegranates to my salads. They are juicy and pop easily when you bite into them! I usually bring this salad to potlucks or parties because it’s so colorful and easy to conjure and I always get compliments! Simple but elegant autumn or winter salad that is perfect as a starter for the holidays or as a simple side dish or lunch.
This was one of the first recipes I published in 2008 (wow, that’s over 10 years ago!) when I started blogging and didn’t even have a good camera. It is so hard to find these older recipes now because I have re-photographed them with better photos and instructions over the years. I always change the date to bring the post up so you can see everyone since I now have thousands of recipes here!
Would you like to prepare this for lunch? You can prepare the dressing, it stays well chilled in an airtight container for 2 weeks. Simply halve the salad ingredients and separate them into 4 food preparation containers. If you want, you can add grilled chicken or grilled fish to get more protein.
Blue cheese or goat cheese can be used instead of Gorgonzola Salad over the top!
Are Pomegranate Seeds Healthy?
Pomegranates are rich in vitamin C, potassium and fiber. Most of this fiber is found in the white seeds that are hidden under the juice pockets.
Other Salad Recipes You’ll Love
Mixed Baby Herbs with Pomegranate, Gorgonzola, and Pecans
Preparation Time: 5 Minutes
Total time: 5 Minutes
The beautiful, delicious autumn or winter salad is made from mixed herbs, pomegranate, gorgonzola and pecans with a pomegranate vinaigrette.
5 Cups Mixed Baby Greens 5 Cups Bundle of Baby Arugula 1 Mug Pomegranate seeds from 1 POM Wonderful Fresh pomegranate 2 oz pecans chopped (about 28 halves) ] 1/2 cup Gorgonzola crumbled (4 oz )
5 EL Pomegranate Juice I use POM Wonderful 3 EL Champagne Vinegar 1 EL Shallot finely chopped 1 EL  honey 5 EL extra virgin olive oil Salt and fresh pepper
For the vinaigrette, pomegranate juice, olive oil, vinegar, honey, salt and pepper in a small glass and shake vigorously.
Put mixed vegetables in a salad bowl and top with pecans, gorgonzola, and pomegranate seeds.
Drizzle with vinaigrette just before serving.
Serve: 1 1/4 Cup Calories: 228 kcal Carbohydrates: 14 g Protein: 5.5 g Fett: 17.5 g Sodium: 206 mg Fiber: 3.5 g Sugar: 9.5 g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 6
Gluten-Free, Low Carb, Less Than 30 Minutes, Vegetarian Food
Posted January 22, 2020, by Gina