Pomegranate salsa is a fresh, vibrant condiment that comes together in just 15 minutes. It’s perfect for holiday entertaining, but honestly, I make it year-round. Spoon it over grilled chicken and fish, or serve it alongside homemade tortilla chips and crackers for an easy appetizer.
Key Ingredients
Chop, mix, and chill—that’s it. No fancy equipment required, and this fresh pomegranate salsa recipe comes together in minutes. Here’s everything you need to make it.
- Dressing: A simple mix of minced garlic, fresh lemon juice, kosher salt, ground cumin, and extra-virgin olive oil pulls the salsa together.
- Pomegranate: Bright, juicy pomegranate arils bring the perfect pop of sweetness. You’ll need about one cup of pomegranate arils. Fresh arils are ideal, but pre-packaged arils are a great shortcut to save time.
- Onion: Red onion adds just the right amount of bite without overpowering the salsa.
- Cucumber: A Crisp cucumber adds freshness and balances the sweetness of the pomegranate.
- Jalapeño: It’s optional, but a little diced jalapeño adds gentle heat.
- Cilantro: Finish with chopped cilantro leaves to brighten the pomegranate salsa.
Additions and Substitutions
Pomegranate salsa strikes the perfect balance of flavor, but it’s easy to mix and match the ingredients based on your preferences and what you have on hand.
- Mix in some fruit. Add cranberries, or try fresh orange or grapefruit segments.
- Experiment with fresh herbs. Swap the cilantro for freshly chopped mint to switch up the flavor.
How to Cut a Pomegranate
Cutting a pomegranate can get a little messy, so I recommend wearing gloves and a dark apron if you’re worried about stains from the juice. You only need 1 cup of arils for this recipe, but any extra seeds will keep well in an airtight container in the fridge for up to 5 days.
1. Slice off the crown. Use a sharp knife to cut off the top of the pomegranate, just enough to expose the seeds inside.
2. Score the skin. Look for the natural ridges running down the fruit and lightly score the skin along the ridges from top to bottom. Be careful not to cut too deeply.
3. Pull it apart. Hold the pomegranate with both hands and gently pull it apart into sections.
4. Loosen the seeds. Working over a bowl, gently pull the seeds away from the white, bitter membrane.
How to Make Pomegranate Salsa
The full recipe with measurements is in the recipe card below.
Step 1: Whisk the lemon juice, extra-virgin olive oil, minced garlic, kosher salt, cumin, and ground sumac in a small bowl.
Step 2: Prepare the pomegranate over a bowl. Transfer 1½ cups of arils to a medium bowl and combine with the diced red onion, cucumber, jalapeño, and cilantro. Pour the dressing over the top and gently toss to combine.Prepare the pomegranate over a bowl.
Tip
Serve the salsa immediately, or chill briefly in the refrigerator before serving.
Expert Tips
- Uniformly dice the ingredients. Finely dice the ingredients into small pieces so you get a little bit of everything in each bite.
- Let it chill. There is no need to chill, but the salsa tastes even better after chilling for 10–15 minutes.
Whip up some pomegranate salsa, pair it with one of these dinner recipes!
Serving Suggestions
Pomegranate salsa is one of those recipes I always keep in my back pocket for the holidays, but if you can get your hands on pomegranates, you can enjoy it year-round. Serve it alongside meals by spooning it over chicken, shrimp, or salmon, or use it as a fresh topping for roasted vegetables like sweet potatoes. It’s also delicious mixed into grain bowls or tossed into your favorite salad recipes.
The versatile salsa with pomegranate is an excellent addition to holiday cheese boards, butter boards, or a charcuterie spread. Those ruby-red pomegranate seeds instantly make everything feel a little more festive.
Storage
Pomegranate salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container for 1-2 days. Just give the salsa a gentle stir before serving.
Frequently Asked Questions
Can I make the recipe in advance?
If you’re making the pomegranate salad ahead of time for a party or gathering, prep all the ingredients separately and toss everything together just before serving.
More Salsa Recipes:
Pomegranate Salsa
- 2 Bowls
- lemon juice, ½ lemon
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground sumac
- 1½ cups pomegranate arils
- ½ cup red onion, finely diced
- ½ Persian cucumber, finely diced
- 1 jalapeño pepper, stemmed, deseeded, and finely diced
- ¼ cup fresh cilantro, finely chopped
- Whisk the lemon juice, extra-virgin olive oil, minced garlic, kosher salt, cumin, and ground sumac in a small bowl.
- Prepare the pomegranate over a bowl. Transfer 1½ cups of arils to a medium bowl and combine with the diced red onion, cucumber, jalapeño, and cilantro. Pour the dressing over the top and gently toss to combine. Tip: Serve the salsa immediately, or chill briefly in the refrigerator before serving.
- Uniformly dice the ingredients. Finely dice the ingredients into small pieces so you get a little bit of everything in each bite.
- Let it chill. There is no need to chill, but the salsa tastes even better after chilling for 10–15 minutes.