Pomegranate power greens salad

Heart Smart Gluten Free Low Sodium

This salad is an excellent and tasty way for you 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

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First Published: 02/25/2014
Last Reviewed: 11/12/2021

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Here's an easy way to seed your pomegranate. Cut off the very top. Make 4 to 6 vertical cuts in the outer layer, but do not cut through the entire fruit. Place in a bowl of cold water. Break apart with your hands, under water, separating the seeds (arils). Throw away anything that floats. The seeds will land on the bottom of the bowl. Drain and pat dry.

pomegranate salad