Pomegranate Salsa

5 from 10 reviews

This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.

pomegranate salsa spoonful



Optional whipped goat cheese 

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips


  1. To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired. 
  2. To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary. 
  3. To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily). 


Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.