I make this Apple Pomegranate Salad when I want a salad that feels complete. There’s creamy, crunchy, salty, and sweet in every bite, and the sherry Dijon dressing takes two minutes to whisk. It’s simple and good.
Jump to:
Why This Recipe Stands Out
I love making this Apple Pomegranate Salad when I want something fresh, colorful, and full of texture. Here’s what makes it stand out:
- Fresh, Crisp Flavor: The mix of sweet apples, tart pomegranate, and peppery arugula gives this salad a bright, lively taste. It has that same refreshing balance I love in my Radicchio Salad.
- Crunchy Perfection: The maple-coated hazelnuts and crispy fried capers add just the right amount of crunch. Every bite has a mix of textures that keeps it interesting.
- Simple but Elegant: This salad looks beautiful on the table with its pops of red, green, and white. It’s easy to make but feels like something you’d order at a nice café.
- A Dressing That Works: The sherry vinegar and Dijon mustard dressing is light, tangy, and perfectly balanced. It brings all the flavors together without overpowering them.
- Versatile and Seasonal: Whether it’s fall, winter, or spring, this salad fits right in. It’s as flexible and fresh as my Swiss Chard Salad, and it pairs beautifully with just about any main dish.
Key Ingredients
- Hazelnuts – Add a rich, nutty crunch that complements the sweetness of the apples and pomegranate. Toasting them brings out their flavor, and a light maple coating gives a subtle caramel note. Walnuts or pecans can be used instead.
- Maple Syrup – Lightly sweetens the hazelnuts and helps them caramelize. Honey works just as well if that’s what you have on hand.
- Capers – Fried until crisp, they add a salty, tangy bite that balances the sweetness in the salad. If you don’t have capers, try chopped green olives for a similar flavor.
- Arugula – Peppery and fresh, it gives the salad a nice bite. You can swap it for mixed greens, spinach, or baby kale if you prefer.
- Apple – Thinly sliced Gala, Daisy, or Honeycrisp apples bring crisp sweetness and freshness. Any firm, slightly tart apple will work well.
- Blue Cheese – Adds creamy texture and a tangy, savory flavor that pairs beautifully with the fruit. Goat cheese or feta are good substitutes.
- Pomegranate Kernels – Juicy and bright, they add color and a burst of tart sweetness to every bite.
- Sherry Vinegar – Gives the dressing a gentle acidity that balances the sweetness of the honey and fruit. Red wine vinegar or apple cider vinegar can be used instead.
- Dijon Mustard – Helps emulsify the dressing and adds a subtle sharpness.
- Honey – Adds a touch of sweetness to the dressing and balances the vinegar. Maple syrup can replace it if you prefer.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Greens Options: I like using arugula for its peppery flavor, but baby spinach, mixed greens, or even shredded kale work just as well. Use whatever looks freshest.
- Nut Swaps: If you don’t have hazelnuts, try walnuts, pecans, or almonds. I toast them the same way with a drizzle of maple syrup for that sweet crunch.
- Cheese Choices: Blue cheese adds a bold flavor, but goat cheese or feta make the salad a bit milder. You can also skip the cheese for a dairy-free version.
How to Make Apple Pomegranate Salad
Step 1: Preheat the oven to 400°F. Line a small baking sheet with parchment paper and spread the hazelnuts in a single layer.
Step 2: Toast the hazelnuts for 7–10 minutes until lightly browned. Transfer them to a clean kitchen towel and rub gently to remove most of the skins.
Step 3: Heat a small skillet over medium heat. Add the toasted hazelnuts and maple syrup. Stir for 1–2 minutes until the syrup coats the nuts and begins to simmer.
Step 4: Transfer the coated hazelnuts to parchment paper and let them cool for 5 minutes. Roughly chop once cooled.
Step 5: In a small pot, heat olive oil over medium-high heat. Add the capers and cook for 4–5 minutes, stirring occasionally, until crisp. Remove with a slotted spoon and place on paper towels to drain.
Step 6: In a small bowl, whisk together sherry vinegar, Dijon mustard, honey, olive oil, salt, and black pepper to make the dressing.
Step 7: In a large bowl, combine arugula, sliced apple, blue cheese, pomegranate kernels, chopped hazelnuts, and crispy capers.
Step 8: Drizzle with the dressing and toss gently to coat. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Apple Pomegranate Salad
Main Dishes
- This Apple Pomegranate Salad makes a fresh, colorful side for both light and hearty meals. We love pairing it with Pistachio Crusted Salmon with Spinach Raisin Salad for a balanced, elegant dinner.
- It also goes beautifully with Pork with Pineapple Sauce or Baked Cranberry Chicken with Rosemary for a cozy, flavorful meal.
- If you’re in the mood for something vegetarian, serve it alongside Easy Penne Pomodoro. The bright tomato sauce complements the sweet and tangy notes of the salad perfectly.
Appetizers
- Start your meal with Bruschetta with Pesto and Sun-Dried Tomatoes or Crostini with Brie and Blueberry Lemon Fruit Spread for a touch of sweetness that pairs nicely with the salad’s crisp fruit.
- For something savory, try Crostini with Whipped Cream Cheese and Kalamata Olive Tapenade or a small plate of Spicy Korean Carrots. Together, they make a colorful, flavorful spread that’s perfect for entertaining.
Frequently Asked Questions
Crisp and slightly sweet apples like Gala, Honeycrisp, or Daisy are ideal. They hold their shape and add a nice balance to the tangy blue cheese and pomegranate.
You can prepare the dressing, toast the nuts, and crisp the capers a day in advance. Slice the apple and toss everything together right before serving to keep the greens fresh and the apples from browning.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The greens may soften a bit, but the flavors will still be delicious. For the best texture, keep the dressing separate and toss just before serving.
More Apple Recipes You'll Enjoy
- Healthy Apple Crisp – This Healthy Apple Crisp is my go-to fall dessert when I want something cozy yet wholesome. The apples bake down perfectly, and the hazelnut topping adds the best crunch. It tastes amazing warm from the oven.
- Healthy Oven Baked Apple Slices – These Easy Sliced Baked Apples are made without refined sugar and are healthy and delicious! Simple Vegan dessert idea to enjoy all year long.
- Apple Sponge Cake (Russian Sharlotka) – This Apple Sponge Cake, also known as Russian Sharlotka, is a super delicious and moist dessert that will quickly become your new favorite apple dessert.
- Classic Apple Hand Pie Recipe – These apple hand pies are Greek mini pies featuring a delicate pie crust filled with a sweet, spiced apple filling with the most delicious crunch of walnuts.
Recipe
Apple Pomegranate Salad
Ingredients
- ¼ cup hazelnuts
- 1 tablespoon maple syrup
- ¼ cup capers rinsed and dried
- 3 tablespoons olive oil
- 3 cups arugula loosely packed or any other greens
- 1 apple Gala, Daisy or Honeycrisp, peeled, cored and thinly sliced
- ¼ cup Blue cheese
- ¾ cup Pomegranate kernels
For the Dressing:
- 1 teaspoon sherry vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ black pepper
Instructions
- Preheat the oven to 400 F and line a small baking dish with a parchment paper. Spread the hazelnuts on a baking sheet and toast in the oven for 7-10 minutes until slightly brown.
- Immediately transfer the hazelnuts to a clean kitchen towel and rub it around with your hands. The skins should stick to the towel. It’s ok if there are still some skins remain.
- Heat a small skillet on a medium heat. Add the hazelnuts and maple syrup and toss together until the syrup coats all hazelnuts and starts to simmer, 1-2 minutes.
- Transfer the hazelnuts to a parchment paper and let them cool for 5 minutes. Using a knife, carefully give the hazelnuts a rough chop.
- Meanwhile, heat the olive oil in a small pot and over a medium high heat. Add capers and cook, stirring every minute until they crisp up, about 4-5 minutes. With a slotted spoon, transfer the capers to a paper towel.
- In a small bowl, make a dressing by whisking sherry vinegar, mustard, honey, olive oil, salt and pepper.
- In a large bowl, combine toasted candied nuts, arugula, apple, blue cheese and pomegranate. Drizzle with the vinaigrette and toss to combine.
Notes
- To prevent the apple from turning brown, add sliced pieces to a bowl filled with cold water and a few teaspoons of lemon juice.
- Keep an eye on the hazelnuts while toasting. They can go from golden to burnt quickly, so check them after 7 minutes.
- Let the maple-coated hazelnuts cool completely before chopping. This helps them stay crisp and prevents sticking.
- Pat the capers dry before frying. Removing moisture helps them crisp up evenly and keeps the oil from splattering.
- Use a crisp apple variety like Honeycrisp or Gala. Softer apples can lose their texture once tossed with the dressing.
- Slice the apples thin and evenly for a clean look and balanced flavor in every bite.
- Whisk the dressing just before serving. The mustard helps it emulsify, but it may separate if it sits too long.
- Toss the salad gently to keep the arugula fluffy and the apple slices intact.
- Add the dressing right before serving so the greens stay fresh and crisp.
- Prep ahead by making the nuts, capers, and dressing a day in advance. Assemble the salad just before serving for the best texture.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
good food