You can swap the fruit (oranges, pears, etc.) and nuts (walnuts, pecans, etc.) to suit your palate and pantry.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 10 minutes 
Serves: 4


  • 2 Tbs. extra-virgin olive oil
  • 1½ Tbs. reduced-sodium soy sauce
  • 1 Tbs. red wine vinegar
  • 1 tsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • ¼ tsp. honey
  • 8 cups salad greens
  • ½ cup pomegranate seeds
  • ¼ cup roasted unsalted pistachios
  • 1 Tbs. minced chives
  • freshly ground black pepper, to taste


  1. Make the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, lemon juice, mustard, and honey.
  2. Add the salad greens to a large serving bowl. Top with the pomegranate seeds, pistachios, and chives.
  3. Serve with the dressing and a nice dusting of pepper.

Nutrition Information

Per serving (2 cups):

  • Calories: 150
  • Total fat: 11 g
  • Sat fat: 1.5 g
  • Carbs: 10 g
  • Fiber: 4 g
  • Total sugar: 5 g
  • Added sugar: 0.5 g
  • Protein: 4 g
  • Sodium: 280 mg
Salad Days cover


Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

Order now