Kitchen notes · a little help before you start
Spring Chopped Salad with Pomegranate Dressing
Pomegranate dressing gives this chopped salad a bright, sweet-tart edge, with plenty of fresh herbs among the crunchy vegetables. Almonds make the last scattering especially welcome. Toss a bowl and enjoy the mix of crisp cabbage and soft tomato with that lively dressing.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Hold almonds out of the bowl
Combine the vegetables and herbs without almonds so the nuts stay separate until the final topping.
2. Whisk dressing separately
Combine the pomegranate dressing ingredients in their own bowl before pouring over the mixed salad.
3. Toss until evenly coated
Work the dressing through the chopped salad thoroughly before scattering almonds over the top.
Get to know the ingredients
Shaved red cabbage
Shave the cabbage before combining it with finely prepared pepper, tomato, green onion and herbs.
Fresh chopped herbs
Chop cilantro and flat-leaf parsley before adding them to the large bowl with the vegetables.
Chopped almonds
Keep almonds chopped for the final scattering, leaving them off entirely until serving if preparing the salad ahead.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Spring Chopped Salad with Pomegranate Dressing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Scatter almonds and serve
Top the dressed salad with chopped almonds just before taking it to the table.
A little more help as you go
A make-ahead salad is allowed
You can refrigerate the prepared salad without almonds in a container for one to three days.
Retoss before later servings
For refrigerated salad, toss again to redistribute the dressing before adding almonds and eating.
A few questions you might have
Does the honey go directly onto the vegetables?
Whisk it into the pomegranate dressing with the other dressing ingredients first, then toss that mixture through the salad.
How fine should the red pepper be?
The red bell pepper is listed finely minced before adding to the chopped salad mixture.
When should I add almonds if making it ahead?
Leave them off while storing, then toss the salad and sprinkle almonds over it just before serving.
Do I cook the pomegranate dressing?
The directions whisk its ingredients together without heating, then use it to coat the mixed salad.
What happens to the lemon?
Its juice belongs in the dressing, whisked together with pomegranate juice, olive oil, honey and seasonings.
Any more cooking tips?
This salad is hearty and will save well. You can also make it in advance. To save the salad: Leave almonds off salad for best results Place in a container Refrigerate for 1-3 days. Once ready to serve, toss salad to redistribute dressing, sprinkle with almonds and eat.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
