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Close up of Pomegranate Endive Salad

Pomegranate Endive Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Total Time: 25 Minutes
  • Yield: 2-4 Servings 1x
  • Category: Salad
  • Cuisine: Middle Eastern
  • Diet: Vegan


Flavorful and festive, this Pomegranate Endive Salad is a beautiful Middle Eastern salad that is fashioned after the traditional tabbouleh salad with a twist.



Salad Ingredients:

  • 7 cups endive, chopped *
  • 1 cup finely chopped fresh parsley *
  • ½ cup (.5 oz) finely chopped fresh mint *
  • 2 to 3 mini cucumbers, diced
  • 2 to 3 radishes, thinly sliced
  • ¼ to ½ cup pomegranate arils *
  • ¼ cup chopped pistachios
  • 1 cup cooked quinoa (or cooked bulgur) *


Pomegranate Vinaigrette Ingredients:

  • 6 Tablespoons pomegranate juice (squeezed from 1 cup pomegranate arils) *
  • 3 Tablespoons lemon juice
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon + 1 teaspoon pure maple syrup (+/-) *
  • 2 teaspoon pomegranate molasses *
  • 1 Tablespoon tahini *
  • 1 Tablespoon white miso *
  • 1 teaspoon garlic powder
  • ¼ to ¾ teaspoon sea salt (+/-) *


  1. Make the Pomegranate Vinaigrette by placing all the Pomegranate Vinaigrette Ingredients into a small bowl, whisking until smooth and emulsified, then place in the refrigerator.
  2. How to Squeeze the Pomegranate Arils for Juice:  Place 1 cup of pomegranate arils into a fine mesh strainer over a bowl to capture the juice. Take a spoon and press hard against the pomegranate arils to squeeze out the juice. The juice will fall and collect into the bowl. Continue pressing until only husks remain. Toss the husks. Collect the juice to use in the vinaigrette.
  3. Cook the quinoa (or bulgur) according to package directions, allow to come to room temperature, set aside or refrigerate).
  4. To assemble the salad for presentation, place all the Salad Ingredients into a large bowl, including the cooked and cooled quinoa (or bulgur), toss to evenly distribute ingredients.
  5. Pour most of the Pomegranate Vinaigrette (reserving about ¼ cup) over the salad ingredients in the bowl, toss well, then plate onto a serving platter. Top with additional pomegranate arils, chopped pistachios, and a light sprinkle of cooked quinoa (or bulgur), then pour the remaining vinaigrette over top and serve.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  2 to 4