Recipe: Pomegranate and Cranberry Rice Salad

I first made a variation on this salad before Christmas, and when trying to decide what to make for lunch at work this week I thought I’d give this another go, with some changes like the addition of cranberries and pomegranate molasses. It worked out pretty well too – although it’s not the prettiest of salads to photograph, that’s for sure!

Ingredients List

For the Salad

  • Brown rice
  • Mint
  • 1/2 pomegranate
  • Dried cranberries
  • Walnuts
  • Goat’s cheese

For the Dressing

  • Olive oil
  • Juice of 1/2 lemon
  • Swig of pomegranate molasses
  • Salt and pepper to taste


I got my pomegranate from the local Turkish supermarket and it was yellow inside – which I was assured was fine to eat – it tastes good, but doesn’t have the same colour impact in the salad as the red seeds would have!


  1. Cook your rice using your preferred method – I use a rice cooker
  2. Remove the seeds from the pomegranate, and put as much of the juice as possible in a small bowl
  3. Add the oil, lemon juice and pomegranate molasses to the juice and whisk together. Season with salt and pepper and leave aside
  4. Chop your walnuts, mint and goat’s cheese
  5. When the rice is cooked and cooled add it to a large bowl
  6. Add the pomegranate seeds, cranberries and walnuts
  7. Add the mint and goat’s cheese
  8. Pour the dressing over and stir to mix everything through
  9. Enjoy!

What have you been having for lunch this week?

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