Pomegranate Avocado Salad is a tangy and crunchy salad that is perfect in the winter or any time of the year! Plenty of pomegranate arils, dry roasted pistachios and sprinkled with crumbled Wensleydale Cheese. The crispy spring mix is finished with fresh avocado and Pomegranate Dressing!
This salad is great on it’s own, but adding some No Knead Artisan Bread would be nice. It would also be great served along side your Thanksgiving Turkey and balance out my Creamed Corn recipe!
A Great Salad Recipe
I am not sure if I’m going to be able to describe how incredible this Pomegranate Avocado Salad is.
It’s completely full of of all the great ingredients and such a show stopper. The best thing about it is it’s really easy to put together and would make a great salad for lunch or a tasty side!
Along with the pomegranate and avocado, another key ingredient is the Wensleydale cheese! I was first introduced to it at a friend’s luncheon. Another of her friends brought a bright salad that included blueberries and this Wensleydale cheese she discovered at Costco.
I’m sure you could find it without the seasonal cranberries, but its was a great addition to this salad.
If you can’t find the Wensleydale cheese, feta or parmesan would be a great substitute. I actually don’t like feta cheese, but if that is something you fancy, the crumbly cheese would be perfect. The mild sharpness of parmesan would pair well with the tender flavor of the avocado and dry roasted pistachios.
How To Make A Pomegranate Avocado Salad
- On a large platter or in a large bowl fill with spring mix lettuce.
- Sprinkle pomegranate arils and pistachios.
- Crumble up Wensleydale cheese and sprinkle it over the top.
- In a large skillet cook bacon over medium high heat until cooked through and crispy.
- Next drain the bacon on paper towels and cool.
- Crumble the bacon into bite size bits and sprinkle over salad.
- Cut each avocado in half and remove the pits.
- With a knife cube each half of the avocados then scoop it out of the skin using a large spoon.
- Dot the top of the salad with the cubed avocados.
- Lightly Dress with my Pomegranate Salad Dressing.
- If you are serving this salad in a bowl, give it a light toss once you’ve added the dressing.
- Serve leftover dressing on the side for those who would like more.
Have you ever tried piling a salad up onto a platter instead of tossing it up in a large bowl? This is something I’ve been doing lately and I love the entire presentation of it. It’s easier to get the perfect serving with every little ingredient and topping.
If your looking for more holiday recipes, be sure to check out these below!
- Chocolate Pecan Pie Bars
- Apple Cake with Caramel Glaze
- Christmas Magic Bars
- Chocolate Star Bread
- Cornbread Pudding recipe by The Anthony Kitchen
Pomegranate Avocado Salad Recipe
Pomegranate Avocado Salad
Ingredients
FOR SALAD
- 16 oz Spring Mix Lettuce
- 2 Cups Pomegranate Arils
- 1 1/2 Cups Dry Roasted Pistachios
- 1 1/2 Cups Wendleydale Cheese Crumbled
- 2 Large Hass Avocados
- 4 Slices Thick Cut Bacon
FOR DRESSING
- 1/2 Cup Extra Virgin Olive Oil
- 1/3 Cup Pomegranate Juice
- 2 TBSP Balsamic Vinegar
- 1 TBSP Spicy Brown Mustard
- 1 TBSP Honey
- 1/4 tsp Kosher Salt
- 1/4 tsp Pepper, Freshly Cracked
Instructions
FOR SALAD
- On a large platter or in a large bowl fill with spring mix lettuce.
- Sprinkle pomegranate arils and pistachios
- Add crumbled Wensleydale cheese over the top.
- In a large skillet cook bacon over medium high heat until cooked through and crispy.
- Drain bacon on paper towels and cool.
- Crumble bacon into bite size bits and sprinkle over salad.
- Cut each avocado in half and remove the pits.
- With a knife cube each half of the avocados then scoop out of the skin with spoon.
- Dot the top of the salad with the cubed avocados.
- Dress with my Pomegranate Salad Dressing.
- If you are serving this salad in a bowl, give it a light toss.
FOR DRESSING
- In a blender combine all the ingredients and blend on high for 1 minute. Mixture will start to get creamy.
- If you don’t have a blender you can combine all the ingredients in a quart size mason jar. Place the lid tightly on top and vigorously shake for 2 minutes or until dressing is creamy.
- Store in the refrigerator for up to 1 week in an airtight container.
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