Ginger Jeweled Salad
This bright, crunchy salad gets its sparkle from pomegranate arils, mandarin oranges, red cabbage, and carrots. A quick fresh ginger dressing ties it all together with a little sweet heat.
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 5mAmericanSalads
Ginger Jeweled Salad is the kind of salad that looks special but is built from simple, easy-to-find ingredients. The “jewels” are sweet pomegranate arils, juicy mandarin segments, purple cabbage, and bright carrots.
The dressing is sharp, lightly sweet, and full of fresh ginger. It coats the spinach and crunchy vegetables without making them heavy.
Serve it as a colorful lunch, a holiday side, or a fresh contrast to richer dishes. Edamame and almonds add enough protein and texture to make each bowl feel satisfying.
01What you'll need
Ingredients
17 items · 4 servings
- 1/3 cup sliced almonds
- 5 cups baby spinach, loosely packed, about 5 ounces
- 2 cups finely shredded red cabbage
- 1 cup shredded carrots
- 1 cup cooked shelled edamame, cooled
- 3/4 cup pomegranate arils
- 2 mandarin oranges, peeled and separated into segments
- 1/4 cup chopped fresh cilantro, optional
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, finely grated or minced
- 1 teaspoon fresh lime juice
- Freshly ground black pepper, to taste
02How to make it
Step-by-step
1. Toast the almonds
Place the sliced almonds in a dry skillet over medium-low heat. Cook for 3 to 5 minutes, stirring often, until they smell nutty and turn lightly golden. Move them to a plate right away so they do not keep cooking in the hot pan.
2. Make the ginger dressing
In a small bowl or jar, combine the olive oil, rice vinegar, tamari, maple syrup, grated ginger, sesame oil, garlic, lime juice, and a few grinds of black pepper. Whisk or shake until the dressing looks blended.
3. Prepare the greens and vegetables
Add the baby spinach, shredded red cabbage, shredded carrots, and cooled edamame to a large salad bowl. If the spinach leaves are large, tear them into bite-size pieces first.
4. Add the fruit
Scatter the pomegranate arils and mandarin orange segments over the salad. Try not to stir too much yet, especially if the oranges are very juicy, so they stay whole.
5. Dress the salad lightly
Pour about two-thirds of the dressing over the salad. Toss gently with tongs or clean hands until the leaves are lightly coated. Add more dressing only if needed.
6. Finish and serve
Top with the toasted almonds and cilantro, if using. Serve right away for the crispest texture, with extra dressing at the table.
03From our kitchen
Cook's tips
- Make-ahead: Wash and dry the spinach, shred the cabbage and carrots, cook the edamame, and mix the dressing up to 2 days ahead. Store everything separately and toss just before serving.
- Storage: Once dressed, the salad is best the same day. Leftovers can be refrigerated in an airtight container for up to 24 hours, but the spinach will soften.
- Swap the greens: Baby kale, chopped romaine, or a spring mix can replace the spinach. If using sturdy kale, massage it with a spoonful of dressing for 1 minute to soften it.
- Fruit swaps: Use diced apple, pear, grapefruit segments, or dried cranberries if pomegranate or mandarins are not available.
- Nut-free option: Replace the almonds with toasted sunflower seeds or pumpkin seeds.
- Gluten-free note: Use certified gluten-free tamari instead of regular soy sauce if you need the salad to be gluten-free.
Cook's note
Fresh ginger has the cleanest flavor here. Peel it with the edge of a spoon, then grate it on a fine grater. If your ginger is very fibrous, grate it over a small bowl and use the juicy pulp that collects.
04Frequently asked
Questions & answers
Can I use ground ginger instead of fresh ginger?
Fresh ginger is strongly recommended because it gives the dressing a bright, juicy flavor. In a pinch, use 1/4 teaspoon ground ginger, then taste and add a little more if needed.
Can I make Ginger Jeweled Salad vegan?
It already is vegan if you use maple syrup and tamari or soy sauce without animal-derived additives. Check labels if cooking for someone with strict dietary needs.
How do I keep the salad from getting soggy?
Dry the spinach well and store the dressing separately until serving. Add the almonds at the very end so they stay crisp.
Can I turn this into a main dish?
Yes. Add extra edamame, baked tofu, chickpeas, or grilled chicken if you eat meat. You can also serve it over cooked quinoa or brown rice.
What can I use instead of pomegranate arils?
Try dried cranberries, chopped cherries, diced apple, or halved grapes. The flavor will change, but you will still get sweet pops in the salad.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat18 g
- 23%
- Saturated Fat2 g
- 10%
- Cholesterol0 mg
- 0%
- Sodium210 mg
- 9%
- Total Carbohydrate28 g
- 10%
- Dietary Fiber7 g
- 25%
- Total Sugars16 g
- Protein9 g
- 18%
- Vitamin D0 mcg
- 0%
- Calcium132 mg
- 10%
- Iron2.7 mg
- 15%
- Potassium771 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
SaladsRed Cabbage Salad
This crisp red cabbage salad is bright, colorful, and sturdy enough to make ahead. A tangy apple cider vinaigrette softens the cabbage while keeping every bite fresh and crunchy.
SaladsGrinder Salad
This chopped grinder salad takes the bold, tangy filling of an Italian-style deli sub and serves it in a bowl. It is crunchy, creamy, salty, and quick enough for a no-cook dinner.
SaladsSimple Red Fruit Salad
This bright red fruit salad is fresh, juicy, and easy to pull together for brunch, picnics, or a light dessert. A quick lime-honey dressing adds just enough shine without covering up the fruit.
SaladsAsparagus Ribbon Salad with Crispy Chickpeas and Hot Honey
Thin ribbons of fresh asparagus meet peppery arugula, crunchy roasted chickpeas, Parmesan, almonds, and a sweet-spicy hot honey vinaigrette. It is bright, crisp, and filling enough for a spring lunch or a colorful side.