Raspberry & Pomegranate Salad Recipe – Easy Fruit Salad with Honey-Lemon Dressing

Last Updated on 2 months by Neha Deshmukh

Raspberry & Pomegranate Salad Recipe – Easy Fruit Salad with Honey-Lemon Dressing

Introduction

Okay, let’s be real – sometimes you just need a burst of fresh, vibrant flavor. And this Raspberry & Pomegranate Salad? It’s exactly that! I first whipped this up last summer when I was craving something light, healthy, and a little bit different. It quickly became a family favorite, and I’m so excited to share it with you. It’s seriously the perfect balance of sweet, tangy, and just a hint of spice. Plus, it looks absolutely gorgeous on the table!

Why You’ll Love This Recipe

This isn’t your average fruit salad. It’s a flavor explosion! Here’s why you’ll fall in love:

• Quick & Easy: Ready in under 10 minutes – perfect for busy weeknights or last-minute gatherings.
• Healthy & Refreshing: Packed with vitamins, antioxidants, and all sorts of goodness.
• Unique Flavor Profile: The combination of raspberries, pomegranate, and a spicy honey-lemon dressing is seriously addictive.
• Visually Stunning: The vibrant colors make it a beautiful addition to any meal.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 1 onion, chopped
• ½ cup cucumber, cut lengthwise
• 1 orange, chopped
• 1 carrot, sliced
• 1 red bell pepper, chopped
• ½ cup raspberries
• ¾ cup pomegranate arils
• 1 apple, sliced
• 1 banana, sliced
• ½ cup green grapes
• ½ cup cooked green peas
• 2 tablespoons lemon juice
• 1 teaspoon white vinegar
• ½ teaspoon cayenne pepper powder
• ¼ teaspoon black pepper powder
• 1 tablespoon dried parsley
• 1 tablespoon virgin olive oil
• Salt as per taste
• 2 tablespoons honey
• 8-10 almonds
• 1 teaspoon hot pepper sauce (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips to make this salad shine:

• Pomegranate: Don’t be intimidated by pomegranates! I find the easiest way to get the arils is to score the skin into sections and gently break it open under water. The arils will fall out easily, and the water prevents staining.
• Raspberries: These little gems are delicate, so handle them gently. Look for plump, bright red raspberries – they’ll have the best flavor.
• Sweet & Spicy Balance: The cayenne pepper powder is key! It adds a lovely warmth that complements the sweetness of the fruit. Feel free to adjust the amount to your liking. If you’re spice-averse, start with just a pinch.
• Olive Oil: A good quality virgin olive oil really makes a difference in the dressing. It adds a lovely fruity note.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, grab a large mixing bowl. Add your chopped onion, cucumber, orange, carrot, red bell pepper, raspberries, pomegranate arils, apple slices, banana slices, green grapes, and cooked green peas.
2. Now, in a separate bowl, let’s make the dressing. Whisk together the lemon juice, white vinegar, cayenne pepper powder, black pepper powder, dried parsley, olive oil, honey, and salt. Give it a good whisk until everything is nicely combined.
3. Pour that gorgeous dressing over the fruit and veggie mixture. If you’re feeling adventurous, add a teaspoon of hot pepper sauce for an extra kick!
4. Gently toss everything together to make sure all the ingredients are coated in the dressing.
5. Finally, garnish with those lovely almonds. Serve immediately, or pop it in the fridge for about 30 minutes to let the flavors meld together. Trust me, it tastes even better after a little chill time!

Expert Tips

A few little things I’ve learned along the way:

• Don’t Overmix: Be gentle when tossing the salad. You don’t want to bruise the fruit.
• Taste as You Go: Adjust the seasoning to your liking. Add more honey for sweetness, lemon juice for tang, or cayenne pepper for spice.
• Fresh is Best: While you can use frozen peas, fresh ingredients will always give you the best flavor.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Mild to Spicy: Adjust the amount of cayenne pepper powder to control the heat. For a milder salad, omit it altogether. For a real kick, add a pinch of chili flakes!
• Festival Adaptations: Navratri/Diwali healthy option: This salad is a fantastic, healthy option during festivals when you want something light and refreshing amidst all the rich treats.
• Vegan Adaptation: Simply swap the honey for maple syrup or agave nectar. It works beautifully! My friend, Priya, who’s vegan, always makes it this way.

Serving Suggestions

This salad is incredibly versatile! Here are a few ways to enjoy it:

• As a Side Dish: Perfect alongside grilled chicken, fish, or tofu.
• As a Light Lunch: Add a handful of chickpeas or quinoa for extra protein.
• As a Refreshing Snack: A healthy and satisfying way to beat the afternoon slump.

Storage Instructions

Leftovers? Sure! You can store this salad in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the fruit may soften over time.

FAQs

Got questions? I’ve got answers!

1. Can I use other berries in this salad?

Absolutely! Strawberries, blueberries, or blackberries would all be delicious additions.

2. What is the best way to prepare the pomegranate arils?

As I mentioned earlier, scoring the skin and breaking it open under water is the easiest method.

3. Can this salad be made ahead of time?

You can prepare the dressing ahead of time and store it in the refrigerator. However, it’s best to assemble the salad just before serving to prevent the fruit from getting soggy.

4. Is this salad suitable for weight loss?

Yes! It’s low in calories, high in fiber, and packed with nutrients. A perfect guilt-free treat.

5. What kind of olive oil is best for the dressing?

Extra virgin olive oil is the way to go. It has the best flavor and health benefits.