Pomegranate Citrus Salad

Fresh pomegranates, candied roasted walnuts, sweet potatoes, and figs, fresh greens, and a refreshing oil free citrus pomegranate dressing come together to make this delightful good for you salad! I love making this salad for get togethers during the holidays because it is so beautiful and delicious, but it is good year round!

What Are The Benefits?

Mixed Greens and Kale

I can’t say enough about kale! Containing 3 grams of protein and a great amount of Omega-3s, this cancer fighting leafy green is packed with vitamin K to help ward off osteoporosis and heart disease. Kale is loaded with tons of other vitamins and minerals and is considered to be one of the most nutrient dense foods on the planet. I added a few cups of mixed greens for micro biome variety. They add a tender green crispness that is so satisfying.

Oil Free Dressing

Can’t stand the texture and taste of kale? Trust me, once you add this zesty oil free dressing and let it soak in and soften those tough leaves, you will not feel like eating it is a challenge in the least! The pomegranate molasses adds the tart sweetness with a raspberry vinegar and orange juice mixture that balances it all out with out weighing it down with unnecessary oil. You can find the full recipe of the dressing HERE: No Oil Pomegranate Citrus Dressing You will finish your bowl feeling light, airy and completely satisfied!

Roasted Sweet Potatoes, Walnuts, and Figs

This salad is so comforting and warming thanks to the addition of the roasted sweet potatoes, candied walnuts, and figs. Sweet potatoes are crispy on the outside and soft on the inside. They offer a boat load of potassium, cancer fighting properties, immune support, and beta carotene. I like to season them with this Chef Paul’s Magic Salmon Seasoning . Don’t worry, it is seasoning and tastes nothing like salmon! If you don’t have this on hand, a simple seasoned salt or just salt and pepper work well too.

I use chopped walnuts mixed with pure maple syrup and roast them until the natural sugar caramelizes. These could be eaten all on their own as a sweet treat, but I like adding them with all the other nutritious benefits of this salad as an easy, healthier way of making it irresistible! The other somewhat surprising ingredient in this roasted triage is figs. If you think you may not like figs, try them again. They are delicious! The roasting softens them a bit and brings out even more sweetness that adds a beautifully chewy texture and a delightfully sweet compliment to the tart pomegranate seeds and citrus dressing balancing everything out.

Pepitas

Did you know that pepitas are closely related to pumpkin seeds? They differ in that they have no hull and come from specific types of pumpkins such as Oilseed and Styrian pumpkins. They are a good source of protein and healthy fats, and can have a positive effect on sleep and anxiety.

Dried Cranberries

Dried cranberries contain some added sugar but I believe their benefits outweigh the risk. Don’t add too much to your salad, but just enough to add those tart pops of flavor and chewiness. Cranberries can lower your risk of bladder infections and help to maintain a healthy blood pressure.

Pomegranate Seeds

These little ruby gems are the star of this salad in my opinion. They add sweet/tart, pops of flavor that burst in your mouth with every bite. I love eating them solo, but they are amazing in this salad. Pomegranate seeds are rich in fiber, antioxidants, vitamin c and magnesium.

Vegan Cranberry Mozzarella

This plant based cheese is amazing! I love the soft, salty pops of flavor that it adds to this salad. I bought this awesome 4 pack of cheese that offers seasonal offerings and I love it!

It does have a little bit of coconut oil in it but all the other ingredients seem ok to me. This is optional for this recipe of course, but I love adding it in! If you can’t find this particular cheese, any plant based option will do, or you can buy the shreds HERE. If you are vegetarian, you may enjoy some organic goat cheese instead.

How Long Does It Last?

This salad is best eaten the day of. If making ahead, I would suggest roasting the sweet potatoes, walnuts and figs ahead of time and storing them in an air tight container. Then assemble your salad the day of. The greens will really soften in the refrigerator once the dressing is on them but I have still had it as a leftover the next day and enjoyed it. Who says eating salads are boring? Bottom line is, this is a layered salad with a variety of flavors and textures that will add interest to any meal. I love eating it as the meal!