Pomegranate Salad

Pomegranate Salad

A delicious way to enjoy the health benefits of pomegranate and spinach. A sweet dressing and crunchy pecans finish this tasty dish.

Products used: Himalayan Pink Sea Salt, , Pomegranate Balsamic Vinegar, Sicilian Sea Salt,


1 cup Pomegranate Juice
¼ cup Sugar
1 tsp Lemon Juice
1 cup Pomegranate Seeds
2 Tbsp SOOC Pomegranate Balsamic
1 Tbsp Dijon Mustard
SOOC Sicilian Sea Salt and Pepper
¾ cup SOOC Extra Virgin Olive Oil
3 cups Spinach
2 heads of Arugula
6 Pink Lady or Fuji Apples, diced into ½ inch cubes
¾ cup toasted Pecans
10 oz Goat or Blue Cheese, crumbled
SOOC Himalayan Pink Sea Salt and pepper to taste


Make pomegranate molasses by combining the pomegranate juice, sugar, and lemon juice in a sauce pan. Bring to a boil then simmer on low until it is reduced to ¼ cup. Let cool.

Whisk molasses with pomegranate seeds, Pomegranate Balsamic, Dijon mustard, sea salt, and pepper and the Extra Virgin Olive Oil to make dressing.

Toss with fruit and greens.

Top with nuts, cheese, and Himalayan Pink Sea Salt and pepper to taste.