Pomegranate Spoon Salad

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Be good to yourself after a season of indulgence by making Ana Sortun’s pomegranate spoon salad. While it can be hard to eat healthfully in the winter months when fresh veggies are hard to come by, Sortun’s dish makes good use of produce that can easily be found this time of year. Aside from being plentiful in the markets right now, the pomegranate seeds also add a special something to this everyday chopped salad that makes it beautiful and delicious enough to serve to company. But don’t feel like you have to wait. Treat yourself to a bowl of this for lunch and know that all those January resolutions are safe for another day (or at least until dinner).


Servings: 4


  • 1 pound tomatoes, seeded and 1/2 inch diced
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 8 romaine lettuce leaves, torn into large pieces
  • 1 small red onion, finely chopped
  • 1 medium European cucumber, peeled, halved, seeded and finely diced
  • 1 small green bell pepper, minced
  • 1/2 cup pomegranate seeds (about half a pomegranate)
  • salt and pepper


  1. In a bowl large enough to hold all the vegetables, combine the olive oil, lemon juice and pomegranate molasses, and whisk till combined.
  2. When ready to serve, combine all the ingredients in the bowl and toss to combine. Season with salt and pepper to taste.
Sortun notes that you can substitute 2 shallots, chopped or 1/2 cup minced scallions for the red onions. Additionally, if seasonality permits, you can sub in 1 cup finely minced watermelon or Japanese radish for the cucumber.

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