Chopped Pomegranate Scoop Salad

Prep: 30 mins

Cook: 0 mins

Difficulty: Easy

Servings: 6 Servings

This time of year might not seem like salad season, but I find I need a little pop of fresh produce amidst all the delicious holiday food. I don’t think I’m alone in this, because anytime I bring a big salad to a potluck, the bowl is fully cleared. But I get that not everyone is looking for a big leafy situation, which is where my scoop salad comes into play.

Ingredients

2 teaspoons finely grated orange zest
2 tablespoons freshly squeezed orange juice (1/2 medium orange)
2 tablespoons freshly squeezed lemon juice (1 medium lemon)
1/3 cup extra-virgin olive oil
2 tablespoons mayonnaise
1 clove garlic, finely grated or minced
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cups finely chopped (not shredded) red cabbage (from 1/4 large)
1 medium red onion, finely chopped (about 1 1/2 cups)
1 Persian cucumber, finely diced (about 3/4 cup)
1 1/2 to 2 cups pomegranate arils (1 large pomegranate)
2/3 cup crumbled feta cheese
1/3 cup coarsely chopped roasted salted pistachios
1/3 cup coarsely chopped fresh mint leaves
Tortilla chips or Belgian endive leaves, for scooping (optional)

Instructions

Place 2 teaspoons finely grated orange zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, 1/3 cup extra-virgin olive oil, 2 tablespoons mayonnaise, 1 finely grated garlic clove, and 1/2 teaspoon kosher salt in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed. (Alternatively, whisk everything together in the large bowl you plan to toss the salad in.)
Place 3 cups finely chopped red cabbage, 1 finely chopped medium red onion, 1 finely diced Persian cucumber, 1 1/2 to 2 cups pomegranate arils, 2/3 cup crumbled feta cheese, 1/3 cup coarsely chopped roasted pistachios, and 1/3 cup coarsely chopped fresh mint leaves in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Serve on its own or with tortilla chips or endive leaves for scooping.