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pomegranate salad in a white bowl

Sunday Pomegranate Salad

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Marinating Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Diet: Gluten Free


This Sunday Pomegranate Salad is the perfect family dinner for the holiday season! It’s vibrant and light but also deliciously creamy.


For the dressing:

  •   1 super ripe pear
  •   1 cup mayonnaise (homemade Whole30 mayo is best, or can use regular)
  •   Seeds from 1 pomegranate
  •   1 teaspoon balsamic vinegar
  •   Pinch of salt

For the Chicken:

  •   1/2 cup extra-virgin olive oil
  •   1/3 cup fresh lime juice
  •   1/4 cup red wine vinegar
  •   1/4 cup finely chopped yellow onion
  •   1 tablespoon finely chopped garlic
  •   1 teaspoon minced fresh oregano (dried also works)
  •   1/2 teaspoon kosher salt
  •   1/2 teaspoon freshly ground black pepper
  •   4 skin-on, boneless chicken breasts
  •   1 tablespoon extra-virgin olive oil for searing

For Salad:

  •   2 chicken breasts
  •   Romaine, cut into bite size pieces
  •   Salt, for seasoning
  •   Seeds from 1 pomegranate
  •   4 ounces feta, crumbled (sheep’s milk if possible)
  •   1-2 avocados, cubed
  •   1 cup sliced celery (¼ or ½-inch thick slices)
  •   Marinated onions and 2 tablespoons marinated onion oil
  •   ½ cup pepperoncini, sliced
  •   Roasted Pepitas, recipe follows
  •   1 (DR weight 6-ounce) can domestic green olives, halved

For Roasted pepitas:

  •   ½ cup pumpkin seeds
  •   1 teaspoon olive oil
  •   ½ teaspoon salt
  •   ¼ teaspoon granulated garlic


  1. Make the dressing: Add the ingredients to a blender and blend for 3 minutes. If the pomegranate arils are too large, you can strain the dressing. Otherwise, set aside in the refrigerator.
  2. Make the chicken: In a blender, combine the olive oil, lime juice, red wine vinegar, onion, garlic, oregano, salt, and pepper and blend. Put the chicken breasts in a shallow container, pour the marinade over and toss well. Cover and refrigerate for at least 2 hours, or overnight is lovely, if possible.
  3. Preheat the oven to 350°F.
  4. Heat 1 tablespoon of olive oil in an oven-safe sauté pan over high heat. Once the oil is hot, lower the temperature to medium-high and sear the chicken breasts until browned, about 2 minutes per side, then bake for 25 minutes or until cooked through. Set aside.
  5. Roast the pepitas: Toss the pumpkin seeds with olive oil, salt, and garlic put in a nonstick pan over medium until golden, for us it was 3-4 minutes.
  6. Assemble the salad: Take two of the chicken breasts, remove the skin, and cut into bite size pieces.
  7. Add the greens to a mixing bowl and season them with salt. Reserve some pomegranate seeds and pepitas for garnish, then add the rest to the mixing bowl along with the chicken cubes, feta, olives, avocado, celery, pepperoncini, marinated onions and oil. Drizzle some of the pomegranate dressing over the top. Toss the salad. Garnish with the reserved pomegranate and pepitas. Serve and enjoy!

Keywords: salad, pomegranate salad