Pomegranate power greens salad

Heart Smart Gluten Free Low Sodium

This salad is an excellent (and tasty) way to get two of the five recommended daily servings of fruits and vegetables.


1 medium sweet potato, peeled and sliced
1 large carrot, peeled and sliced into coins
2 small zucchini squash, stems removed and sliced
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 cup fresh kale
1 cup fresh spinach
1 cup pomegranate arils
1 teaspoon ground coriander
1 teaspoon fresh dill weed
2 tablespoons cider vinegar
2 teaspoons honey


  1. Preheat oven to 400 F.
  2. In a large mixing bowl, combine sweet potato, carrot and zucchini squash slices. Add olive oil and black pepper. Mix well.
  3. On a lined baking sheet, spread out vegetable mixture. Bake for 5 minutes. Remove from oven and stir. Return to oven to bake 5 more minutes. Remove from oven.
  4. Place kale and spinach in a large mixing bowl. Add vegetable mixture, coriander, dill weed, vinegar and honey. Toss. Sprinkle with pomegranate arils and toss once more.
  5. Serve immediately.

Makes 2 servings

Carb choices per serving: 3

First Published: 02/25/2014
Last Reviewed: 02/25/2014

Try this no-mess method for de-seeding pomegranates! Cut off and throw away the very top. Then make 4 to 6 vertical slices in the outer layer (not through the entire fruit). Place the pomegranate in a bowl of cold water. Break it apart with your hands under water, separating the seeds (arils) and letting them sink to the bottom. Throw away anything that floats. The seeds should be the only thing left in the bowl. Drain and pat dry.
pomegranate salad