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Crunchy Pomegranate Salad

Thanksgivings here in Utah wouldn't be the same without this traditional, tasty salad. You can even stir in sliced banana, mandarin oranges or pineapple tidbits.—Jan Olpin, Salt Lake City, Utah
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    16 servings (1/2 cup each)


  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2-1/2 cups pomegranate seeds (about 2 pomegranates)
  • 2 medium apples, peeled and cubed
  • 1 cup chopped pecans, toasted


  • In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans. Serve immediately.
Nutrition Facts
1/2 cup: 195 calories, 16g fat (7g saturated fat), 41mg cholesterol, 12mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein.

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  • sugarcrystal
    Dec 8, 2014

    I love pomegranate's but never would have thought to serve them this way. I did substitute pistachios for pecans for a bit of color but kept everything else the same. I will be making this again for Christmas!

  • rodricat
    Dec 27, 2013

    Nice crunchy-sweet flavor. I did not toast the pecans.

  • vdp1972
    Dec 29, 2012

    No comment left

  • ginadg
    Dec 16, 2011

    No comment left

  • Jill Rae
    Nov 23, 2011

    I love this salad. It's creamy yet has a crunch from the apples and nuts and the burst of flavor you get from the pomegranate seeds is delightful.

  • mewsgirl
    Nov 15, 2011

    This is so delicious! It takes a while to get all the arils out of the pomegranate, but it's totally worth the time. I added sliced banana to stretch the salad a little, and it was fantastic. I can't wait to put this on the table for the holidays instead of the usual boring fruit salad! I have a feeling I will need to double or triple the recipe... :-)