Mixed Greens with Pomegranate Vinaigrette

5 from 1 vote

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Easy enough for a weekday, fancy enough for a holiday.

Mixed Greens with Pomegranate Vinaigrette / Mia / Katie Workman / themom100.com

Salad with Pomegranate Dressing

Over the years I have developed quite a wonky pantry, filled with random ingredients and condiments from all over the world.

Mixed Greens with Pomegranate Vinaigrette / Mia / Katie Workman / themom100.com

Some of them I work my way through regularly (hoisin sauce, rice vinegar, capers, smoked paprika). Some are given to me, or purchased for use in one or two recipes, and then gradually and unintentionally exiled to the back of a shelf. And then when I do a clean out every once in a (cough) they reappear, and if bottle could look reproachful, I imagine these do. And sometimes, shame on me, they’ve expired. And I have to do the toss of shame. I am clearly way over-anthropomorphizing this whole situation.

But this will not be the case for this bottle of pomegranate molasses, which I bought to make a fantastic cocktail. This would be a hell of a salad to round out a holiday meal, but simple enough to make any day of the week. If you don’t like citrus in your salad, you could try pears, or just skip the fruit.

And I had every intention of topping the whole shebang with some pomegranate ariels, purchased several days before, but because I let them linger too long, they….well, they passed on, to a better place, I hope. But you’ll be more percipient about this salad than I was ($5 word – I looked it up).

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5 from 1 vote

Mixed Greens with Pomegranate Vinaigrette

Easy enough for a weekday, fancy enough for a holiday.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 People
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  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon pomegranate molasses
  • 1 shallot minced
  • kosher salt and freshly ground pepper to taste
  • 1 orange regular or blood orange
  • 5 cups mixed greens


  • In a small bowl or container mix together the olive oil, vinegar, pomegranate molasses, shallots, and salt and pepper.
  • Peel the orange and use a small, sharp knife to remove any outer pith (the white stuff) left on the orange. Use the knife to slide it in between the membranes so that you are removing perfect little wedges of just the flesh of the orange.
  • Place the lettuce in a serving bowl, and drizzle over the dressing. Toss to combine, then add the orange wedges and toss gently once more. Serve.


You can use regular molasses if its all you have on hand – I know I don’t always like to have extra condiments and ingredients in the pantry that tend to expire before I use them up!


Calories: 105kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 16mg, Potassium: 166mg, Fiber: 1g, Sugar: 6g, Vitamin A: 642IU, Vitamin C: 30mg, Calcium: 20mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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