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Beet Orange Pomegranate Salad

A holiday salad that is beautiful and full of winter’s bounty.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad
Servings 4


  • 2 heads of butter lettuce torn into bite size pieces
  • 1 large beet steamed and cubed
  • 1 orange cut into bite-sized cubes
  • 1 pomegranate separated into arils
  • 1/2 C. Pecans toasted and chopped
  • 1 recipe of Liliko Balsamic Dressing


  • Cut beet into bite-size cubes and steam until fork tender. This takes about 30 minutes. When cool, peel beets.
  • Peel and cut orange into bite-size pieces.
  • Toast pecans about 7-9 minutes in the oven at 350 degrees F. Watch closely because they can burn very quickly. After they cool, chop slightly.
  • Cut pomegranate in half and gently pull out the seeds separating the membrane from them. Open pomegranate in a bowl of water to minimize splashes all over the kitchen.
  • Place lettuce in a bowl. Toss lightly with Lilikoi balsamic dressing.
  • Top with beets, oranges, pomegranate, and pecans.
  • Serve right away so the greens stay fresh.