This post may include affiliate links. Thank you for your support.

Add a vibrant touch to any meal with this easy Pomegranate Salsa recipe. Juicy pomegranate arils, crisp cucumber, and zesty lime combine to create a refreshing and flavorful winter salsa, salad, or garnish, perfect for dipping chips, topping tacos, or adding a burst of sunshine to any dish. Best of all, you’ll need just basic ingredients and 10 minutes to make it!

“This was light, refreshing, juicy and so so tasty! It’s the perfect winter salad. Thank you!”

– Angie
Overhead photo of pomegranate and cucumber salad in a bowl with a tortilla chip scooped into the salad.

Update: This recipe was originally published in November 2019. I’ve made updates to the article below to include more information about this recipe for cucumber and pomegranate aril salad. 

Table of Contents

About this pomegranate salsa

This festive winter salsa is the perfect mix of sweet and savory! Tart, slight sweet and crunchy pops of pomegranate arils mixed with cool cucumber, smoky jalapeno pepper, pungent red onions, tangy lime juice, and bright fresh herbs.. This healthy homemade salsa is bursting with bright, refreshing flavors. If you love traditional, tomato based salsa, you will love this colorful departure as it is delicious and (oddly) addictive!

Made with just 8 simple ingredients and prepared in a matter of mere minutes, this red and green salsa can be made in advance, travels well and it’s extremely versatile! Whether you spoon it over soft cheese as a holiday appetizer, serve it with plenty of chips as a Christmas salsa, or use it on tacos as a relish, this salsa is guaranteed to get rave reviews!

If you’re looking for more deliciously easy recipes for holiday appetizers, check out these fan favorites next: Gravlax or Salmon, Phyllo Cup Appetizer, Smoked Salmon and Cream Cheese Roll Appetizer, and this Christmas nut mixture.

Overhead photo of pomegranate arils, diced cucumbers, diced jalapenos, diced red onion, chopped cilantro, and seasonings in a large salad bowl.

What is salsa with pomegranate?

Pomegranate cucumber salsa is a light and healthy vegetarian dish which can be served as a dip, salad, sauce, condiment or topping. Tart and slightly sweet in flavor, you can easily customize this refreshing pomegranate salsa recipe by adding pomegranate molasses, swapping the red onion for shallots, or stirring in scallions, and so on! If you prefer a mild salsa, make sure you remove the white membranes from the jalapeño pepper.

What’s in winter salsa?

The exact ingredients in cucumber salsa can vary tremendously from recipe to recipe, however all of them will utilize cucumber, onion, cilantro and lime. This quick and easy, no fuss salsa also contains pomegranate arils, jalapenos, and pantry seasonings.

If you love pomegranate arils, try these delicious pom recipes next: Cranberry Pomegranate Margarita and Chicken with Pomegranate.

Close-up photo of the refreshing texture of salsa with pomegranate arils and cucumbers.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

How to customize this cucumber and pomegranate salad?

This fresh homemade salsa is easily customizable! You can modify the heat, seasonings and ingredients to create a salsa that is perfect for both the occasion and your taste!

Mix-in’s for pomegranate dip

  • Diced Pear
  • Sliced Chives or Scallions
  • Diced Bell Pepper
  • Seeded and diced Tomato
  • Diced Melon – honeydew, cantelope, watermelon
  • Finely diced Poblano Pepper
  • Diced Avocado
  • Minced Garlic or Garlic Powder
  • Fresh Flat-leaf Parsley
  • Chili Powder

Can I make pomegranate cucumber salad in advance?

Cucumber pomegranate winter salsa actually tastes best if it is prepared in advance so the flavors have a chance to develop and meld. Since the flavors in the salsa will intensify over time, I recommend you make the salsa at least 1-2 hours in advance, however you can prepare it up to 24 hours in advance! Please note, while the flavors will blend, so will the colors. If you are looking for the colors to be bright and distinct (as pictured), only make the salsa up to 1 hour in advance.

How to cut a pomegranate for salads?

There are numerous ways to cut open and de-seed a pomegranate. However this technique is by far my favorite. Not only is this method incredibly easy, it’s also a lot less messy than other techniques I’ve tried.

Steps to cutting open pomegranate fruit

  1. Cut the top off.  Use a sharp paring knife to remove the top crown portion of the pomegranate. Make sure you hold your knife at an angle to remove a cone shape of pith, but avoid cutting into any seeds. (Photo 1)
  2. Make shallow, vertical cuts down the sides. If you look at the outside of the pomegranate you will see (and feel) there are some ridges that run vertically down the pomegranate. Starting at the top of the pomegranate where you previously cut, use your knife to cut along the ridges (from top to bottom) just through the red skin and most of the white pith portions of the pomegranate, but don’t cut too deep or you will cut into the seeds. (Photo 2)  Note: The exact number of ridges will vary from pomegranate to pomegranate, but on average there are about six.
  3. Pull the pomegranate apart.  Place your thumbs inside the top crown end of the pomegranate and press against opposing segments of the pomegranate to pry open. Gently pull the pomegranate apart into segments. (Photo 3)
  4. De-seed:  I’ve seen people use a wooden spoon to whack the outside skin portion of the pomegranate to release the arils, but honestly, that makes a huge mess. Instead, use your fingers to gently pry away the seeds from the peel and membrane – they should easily release! Make sure you work over bowl to catch the arils, or you can fill the bowl with a bit of cool water. The seeds will sink to the bottom while the white pieces of membrane will float to the top.

How to store pomegranate seeds (arils)?

Pomegranate arils (seeds) should be stored in an airtight container in the refrigerator and will keep for up to 4-5 days.

Alternatively, arils can be frozen! Line a rimmed baking sheet with wax paper. Arrange the arils in a single layer. Transfer the baking sheet to the freezer and freeze for 1 1/2 – 2 hours, or until frozen. Transfer arils to a freezer-safe zip-closure bag. Frozen arils will keep for up to one year.

Step by step photos: cutting a pomegranate

Overhead photo collage showing how to cut open a pomegranate step by step.

Step by step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Overhead photo collage showing how to make pomegranate cucumber salsa step by step.

Serving cucumber pomegranate salad

Holiday salsa with pomegranates and cumbers is very versatile and can be served numerous ways!

  • Serve salsa as an easy, yet elegant dip with tortilla chips, pita chips, or crackers.
  • Spoon pomegranate aril salsa on top of soft cheese, like baked brie or baked camembert, as a jewel-toned topping.
  • Add salsa to the top of breakfast dishes, like avocado toast with eggs, as a crunchy, beautiful finishing touch.
  • Pile salsa high on top of nachos for a fresh and festive twist.
  • Add salsa to leafy salads or alternative salads, like this salad with cucumber and avocado for a burst of bright flavor.
  • Use salsa as a relish for tacos or burrito bowls.
  • Dollop pomegranate and cucumber salad over fish, chicken, seafood, or pork. It’s especially perfect with this pomegranate chicken recipe and orange marmalade glazed ham.
  • Serve salsa plain as a healthy and fresh side dish.
  • Mix salsa with rice, cauliflower or broccoli rice, wild rice or quinoa for a hearty side dish.
  • Sprinkle salsa over the top of roasted butternut or stuffed acorn squash for a healthy, colorful side dish.

Storing leftovers

Cucumber and pomegranate salad should be stored in an airtight container in the refrigerator. Properly stored salsa will last for up to 5 days.

Unfortunately, this winter salsa does not freeze well as it contains cucumbers. Since cucumbers are high in moisture they will turn to ice when diced and frozen, which results in a very mushy, watery texture once thawed.

Action photo of a tortilla chip scooping up cucumber pomegranate salad from a bowl.

Fresh, festive and delicious, this winter salsa is the perfect holiday appetizer or healthy dip to have on hand in the refrigerator! Easy to prepare and bursting with bright flavors, this salsa will easily become a winter favorite!

Until next week, friends, cheers – to Christmas salsa!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More homemade salsa recipes!

If you love this authentic restaurant pico recipe, try these fan favorite chip dip recipes next:

Overhead photo of pomegranate salsa in a serving bowl with tortilla chips next to the bowl.

Cucumber Salsa Recipe

5 from 10 votes
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 8 Servings
Print Recipe Pin Recipe
Add a vibrant touch to any meal with this easy Pomegranate Salsa. Juicy pomegranate arils, crisp cucumber, and zesty lime combine to create a refreshing and flavorful salsa recipe, perfect for dipping chips, topping tacos, or adding a burst of sunshine to any dish. Best of all, you'll need just basic ingredients and 10 minutes to make it!

Equipment

  • 1 Medium Mixing Bowl

Ingredients 

  • ½ small Red Onion – finely diced (about ½ cup)
  • 2 large Pomegranates – sliced and seeds removed (about 2 heaping cups) (SEE NOTES)
  • ½ medium Seedless Cucumber – small dice (about 1 heaping cup)
  • 1-2 medium Jalapenos – seeds, ribs and stem removed & finely diced
  • 1 whole Lime – juice and zest
  • 1/3 Cup Fresh Cilantro Leaves – roughly chopped
  • ½ teaspoon Granulated Sugar – or more to taste
  • ¼ tsp Cumin
  • To Taste Sea Salt
  • Serving Suggestions: Serve as a dip with Crackers and Chips OR Spoon over Tacos, Grilled Chicken, Steak, Pork, Fish

Instructions

  • Soak onions (optional): Place red onions in a medium bowl. Cover with cold water and allow to soak for 15 minutes. Drain. (SEE NOTES)
  • Make the salsa: Return drained onions to the bowl. Add in the pomegranate seeds, cucumber, jalapeno and lime zest. Toss to combine.
  • Add seasoning: Add the lime juice, cilantro, sugar, cumin and ¼ teaspoon sea salt. Toss to combine. Taste and adjust for seasonings.
  • Serve: For best taste, cover the bowl and refrigerate for 1 hour to allow the flavors to develop. Serve and enjoy!

Notes

  1. Step one, soaking the onions, is completely optional but highly recommended.  Soaking the onions will remove the harsh bite and mellow the flavor.
How to cut open and de-seed a pomegranate:  There are numerous ways to cut open and de-seed a pomegranate, however this technique is by far my favorite!  Not only is this method incredibly easy, it’s also a lot less messy than other techniques I’ve tried!
  1. Cut the top off.  Use a sharp paring knife to remove the top, crown portion of the pomegranate. Make sure sure you hold your knife at an angle to remove a cone shape of pith, but avoid cutting into any seeds. 
  2. Make shallow, vertical cuts down the sides.  If you look at the outside of the pomegranate you will see (and feel) there are some ridges that run vertically down the pomegranate.  Starting at the top of the pomegranate where you previously cut, use your knife to cut along the ridges (from top to bottom) just through the red skin and most of the white pith portions of the pomegranate, but don’t cut too deep or you will cut into the seeds.  Note: The exact number of ridges will vary from pomegranate to pomegranate, but on average there are about six.
  3. Pull the pomegranate apart.  Place your thumbs inside the top crown end of the pomegranate and press against opposing segments of the pomegranate to pry open.  Gently pull the pomegranate apart into segments.  
  4. De-seed:  I’ve seen people use a wooden spoon to whack the outside skin portion of the pomegranate to release the arils, but honestly, that makes a huge mess.  Instead, use your fingers to gently pry away the seeds from the peel and membrane – they should easily release!  Make sure you work over bowl to catch the arils, or you can fill the bowl with a bit of cool water.  The seeds will sink to the bottom while the white pieces of membrane will float to the top.
  5. Recipe yields roughly 4 cups of salsa. 
Nutritional information is an estimate based upon 8 (1/2 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 68kcal    Carbohydrates: 16g    Protein: 1g    Fat: 1g    Saturated Fat: 1g    Sodium: 3mg    Potassium: 213mg    Fiber: 3g    Sugar: 11g    Vitamin A: 84IU    Vitamin C: 13mg    Calcium: 14mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please do so by linking directly to this post.