Salads

Pomegranate Avocado Salad

Pomegranate Avocado Salad is a tangy and crunchy salad that is perfect in the winter or any time of the year! Plenty of pomegranate arils, dry roasted pistachios and sprinkled with crumbled Wensleydale Cheese. The crispy spring mix is finished with fresh avocado and Pomegranate Dressing!

This Pomegranate Avocado Salad is super crunchy with pistachios, bacon and cheese!

A Great Salad Recipe

I am not sure if I’m going to be able to describe how incredible this Pomegranate Avocado Salad is.

It’s completely full of of all the great ingredients and such a show stopper. The best thing about it is it’s really easy to put together and would make a great salad for lunch or a tasty side!

A super crunchy Pomegranate Avocado Salad with pistachios, bacon and cheese!

Along with the pomegranate and avocado, another key ingredient is the Wensleydale cheese! I was first introduced to it at a friend’s luncheon. Another of her friends brought a bright salad that included blueberries and this Wensleydale cheese she discovered at Costco.

I’m sure you could find it without the seasonal cranberries, but its was a great addition to this salad.

Wensleydale Cheese is perfect crumbled over a super crunchy Pomegranate Avocado Salad.

If you can’t find the Wensleydale cheese, feta or parmesan would be a great substitute. I actually don’t like feta cheese, but if that is something you fancy, the crumbly cheese would be perfect. The mild sharpness of parmesan would pair well with the tender flavor of the avocado and dry roasted pistachios.

A super crunchy salad is full of pomegranate arils, avocados, pistachios, bacon and cheese!

How To Make A Pomegranate Avocado Salad

  • On a large platter or in a large bowl fill with spring mix lettuce.
  • Sprinkle pomegranate arils and pistachios.
  • Crumble up Wensleydale cheese and sprinkle it over the top.
  • In a large skillet cook bacon over medium high heat until cooked through and crispy.
  • Next drain the bacon on paper towels and cool.
  • Crumble the bacon into bite size bits and sprinkle over salad.
  • Cut each avocado in half and remove the pits.
  • With a knife cube each half of the avocados then scoop it out of the skin using a large spoon.
  • Dot the top of the salad with the cubed avocados.
  • Lightly Dress with my Pomegranate Salad Dressing.
  • If you are serving this salad in a bowl, give it a light toss once you’ve added the dressing.
  • Serve leftover dressing on the side for those who would like more.
This Pomegranate Avocado Salad is fresh and full of crunch.

Have you ever tried piling a salad up onto a platter instead of tossing it up in a large bowl? This is something I’ve been doing lately and I love the entire presentation of it. It’s easier to get the perfect serving with every little ingredient and topping.

A great winter salad.

More tasty recipes I’d love for you to try!

Pomegranate Avocado Salad Recipe

Pomegranate Avocado Salad

Amy Williams everythingeats.com
A tangy and crunchy salad that is packed with fresh avocados, pistachios, wensleydale cheese topped with a homemade pomegranate dressing!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: fresh ingredients, salad, winter salad
Prep Time: 10 minutes
Cook Time: 0 minutes
Assembly Time: 5 minutes
Servings: 8 servings
Calories: 325kcal
Author: Amy Williams everythingeats.com

Ingredients

  • 16 oz Spring Mix Lettuce
  • 2 Cups Pomegranate Arils
  • 1 1/2 Cups Dry Roasted Pistachios
  • 1 1/2 Cups Wendleydale Cheese Crumbled
  • 2 Large Hass Avocados
  • Pomegranate Dressing Recipe
  • 4 Slices Thick Cut Bacon

Instructions

  • On a large platter or in a large bowl fill with spring mix lettuce.
  • Sprinkle pomegranate arils and pistachios
  • Add crumbled Wensleydale cheese over the top.
  • In a large skillet cook bacon over medium high heat until cooked through and crispy.
  • Drain bacon on paper towels and cool.
  • Crumble bacon into bite size bits and sprinkle over salad.
  • Cut each avocado in half and remove the pits.
  • With a knife cube each half of the avocados then scoop out of the skin with spoon.
  • Dot the top of the salad with the cubed avocados.
  • Dress with my Pomegranate Salad Dressing.
  • If you are serving this salad in a bowl, give it a light toss.
  • *Nutritional value does not reflect the dressing ingredients.
Tried this recipe?Mention and tag @everythingeatsrecipes!

Nutrition

Serving: 8g | Calories: 325kcal | Protein: 11g | Fat: 20g | Sodium: 259mg | Fiber: 11g | Sugar: 11g

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