Healthy Winter Salad with Pomegranate

You’ll adore this healthy winter salad with pomegranate! Picture crisp greens mingling with the juicy pop of pomegranate seeds, all drizzled with a tangy dressing that just screams freshness. It’s the kind of salad that not only tastes incredible but also makes you feel like you’re doing your body a favor with every bite. Perfect for those chilly days when you want something light yet satisfying, this salad is a burst of seasonal flavors that’ll have you coming back for more. It’s perfect to enjoy all fall and winter (or even beyond if you love it as much as I do.)

What This Winter Salad is Great For

Imagine at the end of a busy chilly day, sitting down to a meal where hearty steak meets the vibrant crunch of a winter salad sprinkled with juicy pomegranate seeds. This combination isn’t just beautiful to look at, it’s a super healthy combination of in season produce. Bursting with colors and nutrients.

Plus it’s an easy recipe to create for meal prep for the week, to make for an entire family, or to make for a side for a party.

This healthy winter salad with pomegranate and steak is a versatile dish that that you can really enjoy all year round. While it’s perfect for cozying up during fall and winter, its great to enjoy throughout the year.

The earthy richness of steak pairs perfectly with the tart sweetness of pomegranate, creating a balanced flavor profile that will tantalize tastebuds regardless of the season.

Whether you’re planning a festive Thanksgiving or Christmas dinner or simply seeking a satisfying dinner salad, this recipe fits the bill perfectly.

This recipe makes a perfect side dish and it can also stand alone as a complete meal. The steak adds protein and substance, while the salad provides freshness and a burst of antioxidants from the pomegranate seeds.

Anyone will love this recipe for a holiday side dish or a family dinner.

How to Make Healthy Winter Salad with Pomegranate and Steak

Ingredients:

For the salad:

½ cup peanuts
2 tbsp olive oil
Zest and juice of ½ lime
½ red pepper, sliced
1 medium carrot, ribbon-sliced with a peeler
2 ½ cups (250g) Brussels sprouts, chopped
½ lb round steak
2 cups arugula
½ cup pomegranate seeds

For the dressing:

1 garlic clove
1 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp sweet chili sauce

First, in a steak pan over medium heat, add peanuts and fry for 5-6 minutes, stirring regularly until golden. Stir in 1 tbsp olive oil, a pinch of salt, and lime zest. Transfer to a plate. Then heat 1 tbsp olive oil in the same pan and fry the steak for 2-3 minutes on each side for medium-rare. Set aside to rest.

In the pan, fry Brussels sprouts for 3 minutes, then add carrot and red pepper to sauté briefly.

Fill a large bowl with the arugula and add all the sauteed vegetables on top. lightly toss to mix a bit.

For the dressing, grate a garlic clove and mix it with grated ginger. Whisk in soy sauce and sweet chili sauce.

Thinly slice the rested steak and mix it with the sautéed veggies and arugula in a bowl. Top the salad with steak slices, and sprinkle with pomegranate seeds and peanuts.

Drizzle the dressing over the salad and enjoy your flavorful Winter Salad! If you aren’t serving immediately don’t put on the dressing yet so the salad doesn’t get wilty. If serving at a dinner party wait until just before the get-together to drizzle with the dressing.