Prune Pomegranate Salad

Prune Pomegranate Salad

Prune Pomegranate Salad

Prep Time 15 Minutes
Cook Time 5 Minutes

Calories per seving 167

Fat 2g

Cholesterol 0mg

Sodium 4mg

Carbohydrates 20g

Fiber 4g

Sugar 9.5g

Protein 5g


  • 1 pomegranate
  • 2 Tbsp maple syrup
  • seeds from half of a vanilla bean
  • juice squeezed from 2 oranges
  • 5.3 oz Sunsweet® Pitted Prunes
  • 2 Tbsp California walnuts
  • 1 papaya (about 17 oz)
  • 2 Tbsp coconut flakes
  • mint leaves


Cut the pomegranate in half. Squeeze juice from one half and remove the individual seeds and reserve for later. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the white skin as well. Filet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit. Chop up the walnuts and roast them in a small, coated pan. Cut the papaya in half, remove the seeds, and peel the remaining fruit. Cut the papaya into pieces. Loosely mix up the prunes with the orange filet, pomegranate seeds, walnuts and papaya. Sprinkle coconut flakes on top of the fruit salad. Garnish with mint leaves and serve.