Health Advocate Blog

Mixed Green Salad with Pomegranate, Dates & Bacon

From EatingWell

Jewel-like pomegranate seeds star along with bacon, tangy clementines and sweet dates in this mixed green salad recipe. This salad is a great option for fall and winter holidays as pomegranates, clementines and dates are all in season. It is a great palate cleanser to eat after appetizers and before the holiday meal.


Makes 6 servings

  • ⅓ cup buttermilk
  • ¼ cup freshly grated Parmesan cheese
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon chopped shallot
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 5 cups torn escarole
  • 5 cups torn green-leaf lettuce
  • 2 clementines, peeled, halved and sliced
  • ⅓ cup chopped pitted dates
  • ⅓ cup pomegranate seeds
  • 3 strips cooked bacon, crumbled


Active time 25 minutes

Total time 25 minutes

  1. Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.
  2. Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.

To Make Ahead

Prepare dressing (Step 1), cover and refrigerate for up to 2 days.


  • If you’d like, you can skip the bacon altogether, or use turkey bacon or a vegan bacon option for a healthier salad
  • Serve dressing on the side to prevent any leftovers from getting too soggy
  • If you opt to serve the dressing on the side, this is one salad recipe you can easily get away with using a minimal amount of dressing due to the juiciness of the clementines and pomegranate
  • Top leftover salad with leftover proteins from holiday meals. For example, this could be a great option for using leftover turkey!

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