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Fall Pomegranate Apple Salad

By: Sharon Matten January 06, 2022
Crunchy and sweet, this colorful salad is perfect for your Rosh Hashanah Table.
Prep: 20m Cook: 15m Total: 35m
0 from 0 votes
Cousines: Gluten Free
Cooking Technique: Tossing
Tags: Salad
Servings: 1


For the salad

  • 10-16 ounces romaine lettuce, cut into bite size pieces
  • 1 large gala apple, cored then thinly sliced
  • 2 tablespoons lemon juice
  • 3 large kiwi, sliced into 1/2 circle slices
  • 1 cup pomegranate arils from 2 small or 1 large pomegranate
  • 2 green onions, sliced
  • 1 cup candied pumpkin seeds

For the dressing

  • 1 tablespoon canola oil
  • 1/4 cup pomegranate concentrate/syrup/molasses
  • 1/4 cup pomegranate vinegar (can substitute apple cider or balsamic vinegar)
  • 1/4 cup honey

Crunchy and sweet, this colorful salad is perfect for your Rosh Hashanah Table.


  1. Place the romaine lettuce in a large salad bowl.
  2. In a small bowl, toss the apple with the lemon juice. Add to the romaine.
  3. Add the kiwi, pomegranate arils, and green onion to the salad.
  4. Pour desired amount of dressing over the salad and toss to coat.
  5. Sprinkle the candied pumpkin seeds over the salad. Serve.

For the Dressing

  1. In a small bowl, whisk together the canola oil, pomegranate concentrate and vinegar, and honey.


You can find my recipe for candied nuts here: https://bit.ly/2NlLOlN If you like a less dressed salad feel free to use less dressing.

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