Winter Reds Salad with Pomegranate Dressing #The Salad Bar
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 3
For the dressing:
  • ¼ cup pomegranate arils
  • ½ Tbsp. balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 2 Tbsp. grapeseed oil
  • salt to taste
For the salad:
  • 6 oz. regular salad greens, I used a mixture of Bibb and red leaf lettuce
  • 1 oz. radicchio, pre-soaked in ice water (optional)
  • 2 Fuyu persimmons (about 11 oz) (optional, or use more pear or red apple)
  • ½ red pear
  • ½ cup pomegranate seeds
  • 2-3 Tbsp. green pumpkin seeds (pepitas)
  1. Presoak radicchio leaves in a bowl of ice water for at least half an hour to greatly reduce their bitterness.
  2. Meanwhile, seed a large pomegranate, which will provide more than enough seeds for this recipe.
  3. Make the dressing by combining the pomegranate arils, balsamic, and grapeseed oil in a small, powerful blender or food processor. If your blender cannot efficiently blend such a small quantity you may need to make a double batch.
  4. Dry and chop radicchio into small pieces.
  5. Wash, dry, and tear salad greens.
  6. Slice Fuyu persimmons into thin rounds, quarter the rounds.
  7. Halve pear, cut half into small, thin slices.
  8. Put shredded salad greens and chopped radicchio in a large bowl, toss with dressing.
  9. Salt to taste.
  10. Serve onto dinner plates.
  11. Top with sliced persimmon, pear, pomegranates seeds, and pumpkin seeds.
  12. Serve and enjoy!
Recipe by Fit and Fed at