Pomegranate Apple Salad (Parve)
Ingredients
For the Dressing
- 3 tablespoons white wine vinegar, or unseasoned rice vinegar
- 6 tablespoons sugar
- 1/2 teaspoon kosher salt, or sea salt
- 1/2 teaspoon dry mustard, or prepared Dijon mustard
- 1/4 to 1/3 cup chopped onion, from about 1/2 small onion
- 1/2 cup canola oil, or other neutral-flavored oil such as grapeseed oil, or extra-virgin olive oil
- 1 3/4 teaspoons poppy seeds
For the Salad
- 1 large head lettuce, or 1 mixed baby lettuce, rinsed and spun dry
- 1 pomegranate, seeded
- 1 large green apple, cored and sliced or chopped
Instructions
- 1
Gather the ingredients.
- 2
In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.
- 3
Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.
- 4
Gather the ingredients.
- 5
Place the lettuce in a large bowl or arrange on a deep, wide serving platter.
- 6
Sprinkle with the pomegranate seeds and add the apple slices or cubes.
- 7
Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.
Make the Dressing
Make the Salad
Nutrition
Per serving (based on 4 servings)


