Holiday Pomegranate and Endive Salad

This salad is a must for your holiday table this season! In addition to the beauty of this salad, it is full of antioxidants, heart healthy fats and fiber. It comes together quickly with minimal ingredients but is packed with a ton of flavor and nutrients. The pomegranate arils are full of antioxidants, add a satisfying crunch and they look like beautiful ruby gemstones. The combination of green and red gives it a holiday flare

Gather everyone in the kitchen to help with this easy to make recipe. Your children/family can help by “mining” the ruby gemstones from the pomegranate and tossing them with the salad.


For the dressing:

  • 2 lemons, juiced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/2 tablespoons olive oil

For the salad:

  • 4 heads of endive, ends trimmed and cut into 1-inch circles

  • 2 cups of greens (we used a mix of green leaf, oak leaf, pac choy, and mizuna)

  • 1 medium green apple, cored, and cut into 1-inch cubes

  • 1 avocado, diced into 1-inch cubes

  • 1/2 cup defrosted corn kernals

  • 1/3 cup pomegranate seeds

  • 2 tablespoons of chopped, fresh flat leaf parsley


  1. Wisk together lemon juice, salt, pepper and olive oil. Set aside.

  2. Add the salad ingredients into a bowl.

  3. Pour the dressing over the salad and toss to coat.


Recipe adapted from Giada De Laurentiis.

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