Pomegranate Ambrosia Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
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1/2 cup pecans

1/3 cup sour cream 

2 tablespoons heavy cream 

1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice 

Pinch ground ancho chile powder 

Kosher salt 

2 1/2 cups chopped fresh pineapple 

Two 11-ounce cans mandarin oranges, drained and rinsed 

3/4 cup pomegranate seeds 

2/3 cup mini marshmallows 

1/2 cup unsweetened flaked coconut 


  1. Preheat the oven to 350 degrees F.
  2. Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
  3. Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve.
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