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Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate and Papaya Salad with Ginger Dressing

Pomegranate seeds add lively color, flavor, and crunch to this ginger-spiked salad.

  • Duration
  • Prep Time
  • 6Servings


  • 1 medium pomegranate
  • 2 tablespoons lemon juice
  • ½ tablespoon white wine vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon freshly grated ginger or a generous ¼ teaspoon powdered ginger
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 2 heads endive, separated into leaves, rinsed and dried
  • 3 quarts baby lettuce or other torn lettuce leaves, rinsed and dried
  • 1 medium papaya, peeled, seeded and cut into ½-inch cubes
  • 2 tablespoons thinly sliced green part of green onion


1. Score pomegranate and release seeds (about ¾ cup); reserve.

2. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve.

3. On a large serving platter, arrange endive leaves like spokes with tips pointing out.

4. Toss papaya with 1 tablespoon dressing; reserve.

5. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya. Sprinkle with pomegranate seeds, then with green onion.

Source: California Pomegranates

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