5 ratings

Green Salad with Fruit Recipe



A light and healthy salad that is full of fiber. Serve this as a starter, alongside stuffed figs, butternut squash soup, and fruit-studded muffins for a Tu B’Shevat meal.


For the salad:

  • 5 cups mixed spring greens or chopped butter lettuce
  • 1 ripe red pear
  • 1 sweet apple, preferably gala, honeycrisp, or pink lady
  • ¼ cup pomegranate seeds
  • ¼ cup golden raisins
  • ¼ cup sliced almonds or pecans

For the dressing:

  • ¼ cup light olive oil
  • ¼ cup pomegranate juice
  • 3 tablespoons lemon juice
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


For the salad:

Rinse and dry your spring greens. Chop pear and apple into small chunks; keep the skin on for color and fiber. Toss greens, pear and apple chunks, pomegranate seeds and golden raisins together. Toast the almond slices or pecans lightly in a skillet on the stovetop over medium heat. Sprinkle the nuts over the top of the salad.

For the dressing:

Combine dressing ingredients in a blender and blend for 20-30 seconds, or until the mixture turns bright pink and opaque. Immediately drizzle the dressing over the top of the salad. Serve.