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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the lettuce and spinach into bite-sized pieces.
Slice the red onion and spring onions thinly.
Dice the yellow pepper and cucumber.
Halve the cherry tomatoes and yellow cherry tomatoes.
Roughly chop the fresh parsley.
Combine all salad ingredients in a large bowl.
Whisk together olive oil, pomegranate sauce, lime juice, white vinegar, balsamic vinegar, honey, salt, pepper, mint, and sumac until well combined.
Pour the dressing over the salad and toss gently to combine just before serving.
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For a more intense flavor, let the salad sit with the dressing for a few minutes before serving.
Can I use a different type of vinegar?
Yes, you can substitute white vinegar with apple cider vinegar if preferred.
How can I make this salad ahead of time?
Prepare the salad ingredients and dressing separately, then combine them just before serving.
Is there a substitute for pomegranate sauce?
You can use pomegranate molasses as an alternative to pomegranate sauce.
Can I add protein to this salad?
Yes, grilled chicken or chickpeas would be a great addition for extra protein.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days.
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