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Pomegranate Pistachio Quinoa Salad with Pomegranate Citrus Vinaigrette by Chef Abbie Gellman

Pomegranate Pistachio Quinoa Salad

Makes 6 servings


3 cups baby spinach

½ cup parsley, coarsely chopped

½ cup mint, coarsely chopped

2 Wonderful variety pomegranates or ~3/4 cup of POM POMS pomegranate arils

1 cup quinoa, cooked according to package directions swapping out water for vegetable stock and cooled

¼ cup Wonderful Pistachios, shelled and toasted

¼ cup blue cheese


Place spinach, parsley, and mint in a large bowl. Cut pomegranates in half. Fill large bowl with water and hold a pomegranate half, cut side down. Using a wooden spoon, whack the back of the pomegranate so seeds fall into water. Immerse pomegranate in water and pull out any remaining seeds. Repeat with all pomegranate halves. Drain seeds. Add quinoa to bowl with greens and herbs. Toss gently. Choose and make the dressing (see recipes below), add ~1/2 cup to bowl with greens and quinoa, mix gently.Add pomegranate seeds, pistachios, and cheese to bowl and toss gently.

Pomegranate Citrus Vinaigrette

Makes approximately 2 cups, Serving size ~1.5 oz


1/2 cup POM Wonderful 100% pomegranate juice

½ cup citrus juice (lime, lemon, or orange are all good choices)

1 teaspoon honey or maple syrup

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon sumac

1 teaspoon za’atar

1 cup extra virgin olive oil

1 small shallot, minced


Whisk all ingredients together.

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