Mexican Salad with Pomegranate-Lime Dressing

I have made this a couple of times and have always loved it, even with variations! I made it the other night with baby greens, and added sliced, firm persimmons to it! Yum! I also buy the pomegranate seeds that are already cleaned, and use bottled pomegranate juice. MUCH EASIER!!!

Just outstanding! I had a couple of pomegranates from the Farmer's Market and didn't yet have a plan for them, so I went looking on this site. Someone had given me jicama they didn't have a use for, and this recipe was perfect. Colorful. Crunchy. Bright. I divided it into just 2 servings and used it as a whole meal salad at lunch. I decreased the cumin just a little because, for me, cumin tends to be overly assertive. Will definitely make this again.

What a wonderful salad! Every part of it goes together and is essential to the whole, although I did use half romaine lettuce as arugula has such a pronounced flavor. I had no idea what it might taste like, so it's surprising, original, and festive. I would not eliminate a single element. Served this with a lightly spiced Mexican chicken sausage, some steamed potatoes with cumin butter, and gold hominy.

I used half a pomegranate for the juice and the other half for the seeds as suggested. Big mistake: a lot of work and mess for not that much gain. The only other change I made was to use red leaf lettuce instead of arugula -- I'm not fond of arugula -- and the red lettuce worked beautifully. I particularly liked the flavor combination of the jicama, onion and cumin. If I make this again, I will stick with bottled pomegranate juice and leave out the pomegranate seeds.

This is a simple, delicious recipe! Dressing is easy to make and full of flavor. I will definitely be making this again! It went great with chicken enchilladas!

I made this for a dinner party this past weekend and loved it. As others suggested, I used bottled pomegranate juice and I also substituted toasted pepitas for the seeds and pine nuts. The dressing is so good, I'm going to make some to use with my "regular" green salads.

I have made this salad a few times now and I have loved it each time. I do deviate from the recipe by using romaine instead of arugula and by omitting the pomegranate seeds (mostly because I tend to make this recipe in the springtime). This recipe is so outstanding that people regularly comment on its tastiness and request the recipe. A show-stopper!

Wonderful light dressing on a unique salad. Festive and flavorful. Used spinach and swiss chard for greens.

Great! It was my second or third time making it and I just brought it to a gathering for my child's preschool. Another mom just asked for the recipe because she liked it so much.

I love this salad. It is beautiful and tastes great. I have made it multiple times, with variations. I usually add a sectioned tangerine or two, and have left out the jicima and/or pine nuts when I don't have them on hand. I love avocado, so I never leave that out.