Pomegranate Salad


Maintaining a healthy eating lifestyle is never more important than when it comes to preventing cancer. The American Institue for Cancer Research is dedicated to helping you reduce your cancer risk through ‘in-season’ healthy recipes. Delicious and fortifying, this pomegrante salad delights the senses with tangy lime and spicy dijon accents. Your body (and taste buds) will thank you!

(Makes 6 Servings)

  2 Tbsp. fresh lime juice
  2 Tbsp. olive oil
  1/2 tsp. Dijon mustard
  2 medium bunches arugula, rinsed well and thick stems removed
  2 firm but ripe pears, halved, cored and each cut into 6 wedges
  Salt and freshly ground black pepper
  1/2 cup crumbled feta cheese (optional)
  1/3 cup pecans, toasted and roughly chopped (optional)
  1/2 cup pomegranate seeds (from 1 medium pomegranate)
  18 rinsed and dried leaves of Boston, Bibb, or green-leaf lettuce (optional)

In small bowl, whisk together lime juice, oil and mustard. In salad bowl, place arugula and pears. Toss with just enough dressing to coat. Season to taste with salt and pepper.  Sprinkle with feta, pecans (if using) and pomegranate seeds, and serve. Or line salad plates with lettuce leaves and mound the salad in center of each.

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites.

One response to “Pomegranate Salad”

  1. Sarah says:

    Great recipe. Thanks!

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