Ina Garten’s Pomegranate Salad is a vibrant, refreshing dish that combines crisp greens, sweet-tart pomegranate seeds, creamy cheese, and a simple vinaigrette. It’s a beautiful addition to any table—especially during the holidays or when pomegranates are in season.

This salad delivers a balance of flavors and textures that makes it ideal as a starter, a side, or even a light main dish with added protein.

What Is Ina Garten’s Pomegranate Salad?

This salad features a base of fresh greens like arugula or mixed baby lettuces, tossed with ruby-red pomegranate seeds, toasted nuts, crumbled cheese (such as feta or goat cheese), and finished with a homemade vinaigrette. Ina’s version emphasizes quality ingredients and simple preparation—bringing out the natural sweetness and crunch of each component.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Pomegranate Salad

Beautiful presentation – Jewel-like pomegranate seeds add color
Quick to make – Ready in 10 minutes
Perfect balance – Sweet, tangy, salty, and fresh
Versatile – Works as a side or standalone lunch
Crowd-pleaser – Ideal for entertaining and holidays
Seasonal and fresh – Especially great in fall and winter
Easy to customize – Add protein or change greens as needed

Ingredients Needed to Make Ina Garten’s Pomegranate Salad

For the salad:

5–6 cups mixed greens (arugula, baby spinach, or spring mix)
½ cup pomegranate seeds
¼ cup crumbled feta or goat cheese
¼ cup toasted walnuts or pecans
Optional: thinly sliced red onion or apple slices

For the vinaigrette:

2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
¼ teaspoon kosher salt
⅛ teaspoon black pepper
¼ cup good olive oil

Instructions to Prepare Ina Garten Pomegranate Salad

Step 1: Make the vinaigrette

In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Set aside.

Step 2: Toast the nuts

In a dry skillet over medium heat, toast the walnuts or pecans for 2–3 minutes, stirring frequently, until golden and fragrant. Let cool.

Step 3: Assemble the salad

In a large salad bowl, combine the greens, pomegranate seeds, crumbled cheese, and toasted nuts. If using, add thinly sliced red onion or apple for extra flavor.

Step 4: Dress and toss

Drizzle the vinaigrette over the salad just before serving. Toss gently to coat the ingredients evenly. Serve immediately.

What Goes Well With Ina Garten’s Pomegranate Salad

Roasted chicken or turkey – A fresh and tangy side
Grilled salmon or shrimp – Complements the sweetness
Butternut squash soup – For a cozy, balanced meal
Herbed couscous or quinoa – Adds a hearty element
Crusty sourdough or dinner rolls – To round out the plate
White wine or sparkling water with lemon – Refreshing pairing
Roasted root vegetables – For a warm contrast

Key Tips for Making Ina Garten’s Pomegranate Salad

Use fresh pomegranate seeds – For the best crunch and juice
Toast nuts for added depth – Enhances their flavor
Choose creamy cheese – Feta or goat cheese adds richness
Dress just before serving – Prevents soggy greens
Use a mix of greens – Arugula adds a peppery kick, spinach adds softness
Balance sweet and tangy – Taste the dressing and adjust the honey or lemon
Double the vinaigrette – Keeps well for other salads

Creative Variations of Ina Garten’s Pomegranate Salad

Add grilled chicken or chickpeas – To make it a full meal
Swap nuts for sunflower or pumpkin seeds – Nut-free version
Use blue cheese or shaved Parmesan – For a sharper bite
Add roasted beets or sweet potato – Earthy and sweet twist
Use balsamic or pomegranate molasses – For a deeper flavor in the dressing
Top with dried cranberries or orange segments – More fruit-forward
Include farro or wild rice – For extra fiber and texture

Storage Guidelines for Ina Garten’s Pomegranate Salad

Store greens and dressing separately – Keeps them crisp
Refrigerate leftovers in airtight container – Best eaten within 1 day
Keep toasted nuts in a dry container – To prevent sogginess
Do not freeze – Salad greens and cheese won’t hold their texture
Assemble right before serving – Ensures freshness

Reheating Tips for Ina Garten’s Pomegranate Salad

This salad is best served cold or at room temperature. No reheating is needed.
If adding warm protein like grilled chicken or roasted squash, add it fresh before serving.

Nutritional Value (per serving, approx.)

Calories: 220
Protein: 5g
Carbohydrates: 10g
Fat: 18g
Fiber: 3g
Sugar: 5g
Sodium: 180mg

A fresh, balanced salad with heart-healthy fats and seasonal flair.

FAQs

Can I make Ina Garten’s pomegranate salad ahead of time?

Yes, you can prep the components in advance—wash the greens, toast the nuts, and make the vinaigrette. Store them separately and toss together just before serving to keep everything fresh and crisp.

What type of cheese works best in pomegranate salad?

Creamy cheeses like goat cheese or feta work best. They offer a salty, tangy balance to the sweet pomegranate seeds and pair well with the vinaigrette.

How do I remove seeds from a pomegranate easily?

Cut the pomegranate in half, hold it cut-side down over a bowl, and tap the back with a spoon. The seeds will fall out without much mess.

Can I serve pomegranate salad as a main dish?

Yes, add grilled chicken, salmon, or chickpeas to make it a more substantial meal while keeping the salad fresh and light.

Wrapping Up

Ina Garten’s Pomegranate Salad is the kind of dish that looks beautiful, tastes amazing, and comes together in minutes. With just a few fresh ingredients, it offers a lovely mix of crunch, creaminess, and brightness—perfect for lunch, dinner parties, or holiday spreads. It’s proof that simple can be special.