Pomegranate Winter Fruit Salad

Yield: Approximately ½-3/4 cup of dressing, enough for 4-5 salads


¼ cup Flying Olive Pomegranate Balsamic Vinegar

¼ cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

4 tsp honey

A Pinch of Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt* or sea salt, if desired

2 ripe pears, preferably different colors, unpeeled, cored, and cut into ¼ inch wedges

2 Granny Smith apples, unpeeled, cored, and cut into ¼ inch wedges

2 seedless Clementines or 1 navel orange, peeled and separated into segments

2 cups seedless grapes, red and green

¾ cup pomegranate seeds (arils), about ½ a pomegranate


In a medium bowl or small jar, whisk or shake the Flying Olive Pomegranate Balsamic and Lemon Extra Virgin Olive Oil. Add the honey. Taste and add more honey to your taste. Add a pinch of the Hawaiian Sweet and Salty Sea Salt.

Cut up the fruit. Divide among plates. Add a few pomegranate seeds. Drizzle on the Pomegranate-Lemon dressing. Serve.

Refrigerate any remaining dressing for up to 5 days in the refrigerator.

Submitted by Barb L.

*Available in the Eastgate Store