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Pomegranate and Raspberry Salad

pomegranate & raspberry salad-14-135634-edited.jpg


For the salad:
  • 2 heads of butter lettuce, leaves picked, washed and dried.

  • 1 cup pomegranate seeds

  • 1 cup crumbled gorgonzola cheese

  • ½ cup toasted pumpkin seeds

  • 1 cup fresh California Giant raspberries 

For the dressing:
  • ½ cup California Giant raspberries

  • 2 T red wine vinegar

  • 3 T extra virgin olive oil

  • Pinch salt

  • 20 turns of fresh cracked pepper

  • 1 T honey


  • In a blender or food processor, blend together all of the ingredients for the dressing together until smooth.

  • Gently toss the lettuce leaves in enough dressing to just coat, but not too much that the leaves get soggy.

  • Arrange the lettuce neatly on a serving platter.

  • Top with pomegranate seeds, crumbled, cheese, fresh raspberries, and pumpkin seeds.

  • Serve the remaining dressing on the side for guests who would like more.

prep time
total time
CALORIESper serving
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pomegranate & raspberry salad-12-216482-edited.jpg
5 minutes
10 minutes 
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms