Hooray for pomegranate season! I honestly think I love eating pomegranates on my salads more than anything else, but I also can’t ever resist them on this yummy Coconut Veggie Bowl–YUM. My kids love to eat them plain, with a spoon, or even tossed in their Greek yogurt for breakfast. They are such a treat, and I love how festive they make everything–especially salads.
One of my friends was recently telling me how she’s the “salad or veggie tray” girl at every family party. She’s never tasked with making any of the more important menu items. I told her that next time she should blow everyone away by bringing the most gorgeous, amazing salad or veggie tray they’ve ever seen!
I feel like this Orange Pomegranate Salad completely fits the bill for being beautiful and impressive looking, DELICIOUS, and super easy, all at the same time.
I like to use a mix of baby spinach and arugula for this salad, but any greens would work. Also, you can make the dressing a few days in advance and store it covered in the fridge. Lastly, if you have time, try toasting your walnuts before adding them! It adds great extra flavor. Just throw them on a skillet over medium-high heat, tossing them gently for a few minutes, making sure they don’t burn. I absolutely love the sweet, tangy, and crunchy combinations going on in this salad. It’s so fresh and light. The dressing is particularly fresh and light, as you will notice, and coats everything perfectly. How perfect would this salad be as a side in your Thanksgiving feast, or on the side of your Christmas ham? It’s the perfect festive holiday side dish!
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