Chopped Pomegranate Scoop Salad

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This time of year might not seem like salad season, but I find I need a little pop of fresh produce amidst all the delicious holiday food. I don’t think I’m alone in this, because anytime I bring a big salad to a potluck, the bowl is fully cleared. But I get that not everyone is looking for a big leafy situation, which is where my scoop salad comes into play.

It started a few years back when I saw Baked by Melissa make a finely chopped green goddess salad and proceed to eat it with tortilla chips. I immediately thought, “Oh, she gets it.” You get all the benefits of a chopped salad — the even flavor distribution, the textural variety — but you get to eat it like a dip. You can make a scoop salad out of anything by simply cutting your ingredients up into small pieces, but this one is perfect for winter. Vibrant red cabbage, pomegranate jewels, creamy feta cheese, and crushed buttery pistachios all tossed in a fresh orange vinaigrette will make people go back for bite after bite. I like to serve it with tortilla chips and endive leaves, but it still stands on its own as a fork-worthy side. It’s just more fun to scoop!

• So much texture. Crunchy cabbage, juicy pomegranate arils, creamy feta, and rich pistachios give so much variety of flavor and texture in every bite.
• A salad you can scoop. It’s delicious on its own, but this chopped salad is the most fun to eat scooped up with tortilla chips or endive leaves.

• Pomegranate: De-seed the pomegranate yourself, or buy a package of arils already removed.
• Cabbage: Finely chopped red cabbage adds lots of crunchy texture and color to the bowl.
• Feta cheese: Salty, creamy feta cheese is a great contrast to the sweetness of the pomegranate.
• Pistachios: Use store-bought roasted and salted pistachios to add an instant boost of rich, buttery, and nutty flavor.
• Orange: Use the juice and zest to bring extra flavor to the vinaigrette.
• Mayonnaise: The dressing won’t taste like mayo, but a little bit gives the dressing a touch of rich creaminess.

Chopped Pomegranate Scoop Salad Recipe

• Freshly ground black pepper

• 3 cups

  finely chopped (not shredded) red cabbage (from 1/4 large)

• 1

  medium red onion, finely chopped (about 1 1/2 cups)

• 1

  Persian cucumber, finely diced (about 3/4 cup)

• Tortilla chips or Belgian endive leaves, for scooping (optional)

1. Place 2 teaspoons finely grated orange zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, 1/3 cup extra-virgin olive oil, 2 tablespoons mayonnaise, 1 finely grated garlic clove, and 1/2 teaspoon kosher salt in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed. (Alternatively, whisk everything together in the large bowl you plan to toss the salad in.)

2. Place 3 cups finely chopped red cabbage, 1 finely chopped medium red onion, 1 finely diced Persian cucumber, 1 1/2 to 2 cups pomegranate arils, 2/3 cup crumbled feta cheese, 1/3 cup coarsely chopped roasted pistachios, and 1/3 cup coarsely chopped fresh mint leaves in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Serve on its own or with tortilla chips or endive leaves for scooping.

Make ahead:

• You can make the dressing up to 1 day ahead and refrigerate in an airtight container. Shake before using to recombine.
• You can prep the cabbage, onion, cucumber, and pomegranate arils up to 1 day ahead and refrigerate in an airtight container.

Storage: Leftover salad can be refrigerated in an airtight container for up to 2 days.