Pomegranate and Raspberry Salad

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Prep Time5 min

Raspberries create a tart pop of flavor in this light salad which complements the gorgonzola cheese and toasted pumpkin seeds. This salad is very versatile and can be enjoyed alone or paired with your favorite protein.

Pomegranate and Raspberry Salad


    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 California Giant raspberries
  • For the Dressing:

  • ½ cup California Giant raspberries
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • pinch of salt
  • 20 turns of fresh cracked pepper
  • 1 tablespoons 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.
Pomegranate and Raspberry Salad

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!