This pomegranate couscous salad recipe adds festive flair to your table with its vibrant red, green and white hues and sweet-savory harmony. Fluffy pearl couscous forms the base, while spinach ribbons, sliced green onion, fresh mint, pomegranate arils, roasted pecans and dried cranberries bring crunchy texture and maximum flavor. Tossed in a tangy pomegranate vinaigrette, it’s an easy, holiday-ready dish that looks as stunning as it tastes.
Festive Pomegranate Couscous Salad
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Ingredients
- 1 cup uncooked pearl couscous
- 1/4 cup avocado oil
- 2 Tbsp. pure maple syrup
- 2 Tbsp. pure pomegranate juice
- 2 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- 1/4 shallot grated (about 1 Tbsp.)
- 1/4 tsp. pure Himalayan pink salt
- 1/2 cup fresh pomegranate arils
- 1 cup loosely packed fresh baby spinach cut into ribbons, remove stems if desired
- 3 green onions white and light green parts, finely sliced
- 1/4 cup packed fresh mint leaves finely chopped
- 1/4 cup roasted pecans chopped
- 1/4 cup dried cranberries
Instructions
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Prepare couscous according to package instructions. Once cooked, place in fine mesh colander and rinse with cold water until cooled off, drain completely.
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In large bowl, add cooled couscous, pomegranate arils, spinach, green onion, mint, pecans and cranberries.
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In small bowl, whisk together maple syrup, pomegranate juice, Dijon mustard, white wine vinegar, shallot and salt. Slowly drizzle in avocado oil and whisk until combined and thickened.
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Pour dressing over salad. Gently toss to combine until ingredients are evenly dispersed.
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To make ahead, assemble salad ingredients in bowl and add whisked dressing just prior to serving. Store in refrigerator in airtight container up to 2 days.
Notes
Nutrition
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