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Beef Pomegranate Salad Feature Image

Beef Pomegranate Salad

A delicious entrée salad, perfect for a hot summer day.
Cook Time 20 mins
Total Time 20 mins
Servings 2 Entrée Salads


  • 1/3 cup pomegranate juice reduction*
  • Juice of 1 lime
  • 1 tablespoon white wine vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 small to medium garlic finely diced
  • Salt
  • Cracked pepper
  • 1 1/2 cups thinly sliced/shaved leftover grilled steak cooked medium
  • 1 1/2 cups water cress leaves and short stems only
  • 1 1/2 cup Micro Rainbow Mix
  • 3 sliced scallions
  • 1/2 cup fresh dill tops
  • 1/4 cup pomegranate seeds
  • 1 tablespoon olive oil
  • 1-2 tablespoons of lime juice
  • Salt
  • Cracked pepper


  • Prepare the pomegranate juice reduction and allow to cool completely.
  • Mix all the dressing ingredients except the Dijon mustard.
  • Add the Dijon mustard while cold and whisk vigorously until emulsified.
  • Refrigerate until ready to use.
  • Mix all of the greens, but include only half of the dill. Leave the rest for garnish.
  • Lightly season with salt, pepper, olive oil and lime juice. Toss to distribute.
  • Add the meat and gently toss to distribute.
  • Drizzle generously with the pomegranate dressing, and garnish with the remaining dill and the pomegranate seeds.
  • Serve.


* In a large high-sided sauce pan, over medium to medium-low heat, reduce 16 oz. of pomegranate juice to just under 20% of original volume. About 15-20 minutes. Will make a thick, syrupy mixture.