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Pomegranate, Raspberry and Mint over Mixed Green and Watercress

When I get invited to a dinner party, I always bring a salad because I am rather known for my salads. Let’s be honest, It is all about the dressing.

With this salad, I wanted to give some love to a seasonal fruit – pomegranates, which are rich in antioxidants and even though they are a pain in the ass to open up and shell, are so incredibly delicious in your mouth. Pomegranate seeds burst forth with juicy energy and the frozen ones don’t quite do it, but can be subbed at a pinch.

Make a big batch and the dressing and keep half in the fridge for the week to drizzle over chicken breasts over mixed greens, or thicken with yogurt (coconut or Greek) and use as a dip for veggies. This dressing is that versatile.


  • One small box of organic mixed greens
  • One bag of watercress
  • One pomegranate, seeded
  • ½ cup fresh raspberries
  • ¼ cup raw slivered almonds
  • ½ cup of fresh mint, finely chopped
  • ½ cup goat’s feta (optional), crumbled


  • ¾ cup olive oil
  • ½ cup raspberry vinegar
  • 2 tbsp Dijon, any kind
  • 2 tbsp Maple Syrup
  • Pinch of salt and pepper


Combine all the salad ingredients in a large bowl. Place all dressing ingredients in a mason jar, whisk, and toss with 1/3 cup of dressing, more if desired.

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