This Mediterranean Salad with Pomegranate Lemon Dressing is a great base for a healthy and nutritious meal. Pick a protein or cheese to add to it (my favorite is feta) and you’ve got dinner sorted!

My children loved drinking pomegranate juice and I really like cooking with it. Pomegranate juice is sweet and tart at the same time and I thought that it would be the perfect base for my salad dressing. I was right. I really love a simple mixed green salad for lunch or to start a meal. I also think that a simple salad like this is a springboard for a dinner salad. Add a protein, like a piece of grilled chicken or some salmon, or some feta cheese and you have a filling and very nutritious meal.

Ingredients //
The dressing:
- 1/4 cup POM Wonderful juice
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
- 1/2 cup canola oil
- 1 tsp salt
- 1 tsp freshly ground pepper
The salad:
- mixed greens (I like the herb mix)
- 1/4 cup pepita seeds
- 1 pomegranate
- salt and pepper
- pomegranate-lemon dressing

How to Make // The Steps
Step 1: Put all of the ingredients into a blender.

Step 2: Give the blender a whirl. Isn’t that a gorgeous color for a salad dressing?

Step 3: Taste the dressing to make sure that the seasoning is balanced. Test the dressing on a lettuce leaf. You will see how it would actually taste on the salad.

Step 4: I love pomegranates and use them a lot. But those little buggers can be hard to open up and get the seeds out. Here is what you need: a wooden spoon.

Step 5: Slice the pomegranate in half. Give it a gentle squeeze to loosen up the seeds.

Step 6: Then turn it over, and beat it with the wooden spoon. Works like a charm. Every time.


Step 7: Arrange some greens on a plate and scatter some pomegranate seeds and pepita seeds on top of the greens. Drizzle some dressing on top and season with salt and pepper.

Step 8: Go out and get yourself a pomegranate juice and a pomegranate for your next salad. Or just for a snack. You will be happy that you did.

How To Store Mediterranean Salad //
Put the undressed salad in an airtight container and store in the fridge for up to 3 days. When you’re ready to dine once more, let the salad sit at room temperature for 20 minutes; this will bring out the flavors in the ingredients. Stir up the salad to mix the ingredients and get them reacquainted. Squirt some lemon juice on it to freshen it up a bit. Add the dressing, which you can store separately for up to 7 days. Just give it a shake first.
More Salad Recipes You Might Like To Try:
- Roasted Vegetable and Farro Salad with Pomegranates
- Grilled Peach and Avocado Salad
- Strawberry Salad with Honey Poppy Seed Dressing
- Chopped Salad with Spiced Chickpeas and Tarragon Tahini Dressing

Mediterranean Salad with Pomegranate Lemon Dressing
Ingredients
For the dressing:
- 1/4 cup POM Wonderful juice
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
- 1/2 cup canola oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
To make the salad:
- Mixed greens I like the herb mix
- 1/4 cup pepita seeds
- 1 pomegranate
- salt and pepper
- Pomegranate-Lemon Dressing
Instructions
- Put all of the ingredients into a blender.
- Give the blender a whirl. Isn’t that a gorgeous color for a salad dressing?
- Taste the dressing to make sure that the seasonings are balanced. Test the dressing on a lettuce leaf. You will see how it would actually taste on the salad.
- I love pomegranates and use them a lot. But those little buggers can be hard to open up and get the seeds out. Here is what you need to do that: a wooden spoon.
- Slice the pomegranate in half. Give it a gentle squeeze to loosen up the seeds.
- Then turn it over, and beat it with the wooden spoon. Works like a charm. Every time.
- And there you have a bowl of lovely pomegranate seeds.
- Arrange some greens on a plate and scatter some pomegranate seeds and pepita seeds on top of the greens. Drizzle some dressing on top and season with salt and pepper.
Rhona @ Mrs Ellwood's Simple Life
Thursday 17th of January 2013
Love the look of this, and I love pomegranate and lemon together so I think it would taste beautiful too- definitely adding it to our rotation of simple salads! I adore pomegranate, and try to find a way to put it in absolutely anything- I think the little bursts of flavour and jewels of colour jazz up any dish! My favourite way to use them is in a lentil salad with feta and red onion: https://www.mrsellwood.co.uk/2012/10/puy-lentil-pomegranate-and-feta-salad.html
bakedbree
Saturday 19th of January 2013
That salad sounds amaizing! I need to make that soon.
AmyLynn
Tuesday 1st of January 2013
I tried this recipe tonight, and though it is a beautiful dish, we didn't like it at all. The flavors just were not right. We actually ended up throwing it away so for the cost of the pom. juice and fruit, I would probably pass on this one. The concept was a good one though!
bakedbree
Monday 14th of January 2013
Sorry you didn't like it.
Treathyl FOX
Thursday 11th of October 2012
What a great blog this is! I have a theory. My theory is any recipe with pomegranate as an ingredient is gourmet. So this post was shared via Pinterest on Gourmet Stop board. Here's the link: https://pinterest.com/pin/183943966001660417/
bakedbree
Sunday 14th of October 2012
Good theory! And welcome. :)
Linday
Tuesday 19th of October 2010
I LOVE the festive fall candy cups in your header :) Fabulous photo. Also really like the pomegranate salad! I love pomegranates and happen to work for POM Wonderful as well ... that's how I found your beautiful blog!
Cheers,
Lindsay
bakedbree
Wednesday 20th of October 2010
Thank you Lindsay! I am jealous, do you get to drink POM juice all day?
Astrid@https://carfreeinannarbor.blogspot.com/
Wednesday 13th of October 2010
Great and useful info, as usual. Thank you!
bakedbree
Wednesday 13th of October 2010
you are welcome Astrid!