Recipe by Elky Friedman

Apple, Pomegranate, and Salmon Salad

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Parve Parve
Medium Medium
8 Servings


- Egg

This past Shavuos, my family and I were invited by one of my good friends for a lunch. It was a truly enjoyable and delicious meal, and a great break for me since I’m the one always doing the hosting. When we entered the dining room, the table was set so beautifully and had such a festive air thanks to the many arrangements of Shavuos flowers…and this colorful salad which was sitting on everyone’s plate. We dug into our salads right after kiddush and challah…and we were wowed. And even if I first enjoyed it on Shavuos, a simple swap of the original Craisins with pomegranate arils made it the perfect starter salad for Rosh Hashanah. Thanks, Nechama Matti, we all really loved it!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.



  • 1 pound salmon, skin removed

  • salt, for sprinkling

  • coarse black pepper, for sprinkling

  • 2 tablespoons Gefen Olive Oil


  • 12 ounces (1 and 1/2 8-ounce bags) chopped Romaine lettuce (approximately 1 and 1/2 heads)

  • 2 green apples, sliced

  • 1 medium red onion, thinly sliced

  • 3/4 cup pomegranate arils



Prepare the Salmon


Preheat the oven to 350 degrees Fahrenheit.


Place salmon in a baking dish and season with salt and pepper. In a small bowl, whisk together olive oil, lemon juice, and garlic. Pour over salmon. Bake for 15 to 20 minutes. Let cool.


Once fish is cooled, flake it with a fork and set aside.

Prepare the Salad


In a large bowl, combine lettuce, green apples, red onion, and pomegranate arils. Top with flaked salmon pieces.


Prepare the dressing. In a container, combine mayonnaise, olive oil, vinegar, sugar, champagne, salt, and pepper. Shake or whisk until smooth. Drizzle over salad. Toss and serve.


If you’re serving this salad plated, as shown, skip the tossing. Serve the dressing on the side or drizzled over.
Apple, Pomegranate, and Salmon Salad

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