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Dixie Salad - Pomegranate Fruit Salad

Winter Fruit Salad pretty enough for the holiday table but light and delicious.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Dairy free, gluten free, Healthy holiday, healthy treat
Servings: 8 1/2 cup servings
Calories: 131kcal


  • 2 Pomegranates seeded
  • 2 Honeycrisp Apples peeled and chopped
  • 1/2 cup Pecans chopped
  • 8 oz Whipped Cream or Cool Whip Topping Sub Coconut Whipped Cream for dairy-free


  • Cut each pomegranate lightly from crown all the way around making sure to pierce the bottom and top of fruit. Gently pull halves apart and let seeds fall into bowl. Wear a dark colored shirt while seeding to avoid stains.
  • Continue breaking sections apart and pulling seeds away from the white membrane. Many claim faster ways to do this but I've found them messy and ineffective.
  • After seeding each pomegranate set aside a few seeds.
  • Wash apples with fruit spray, then peel and slice. Finally, dice them into bite size pieces. Add to bowl.
  • Chop pecans and add to bowl.
  • Fold in whipped cream or whipped topping and mix well with rubber scraper until all fruit is covered and whipped cream is well incorporated.
  • Top with a sprinkle of pomegranate seeds and chopped pecans. Best served chilled the same day.
  • Dixie fruit salad will still be good the next day but whipped cream will start to separate so add a little more whipped cream and remix before serving.


If you do get a pomegranate juice stain on your clothes CAREFULLY use boiling water to get it out before it sets.