Pomegranate Salad aka Dixie Salad

There are those recipes that quietly make their way into every holiday meal—this salad is that dish. In my family, we call it Dixie Salad, and it’s been gracing our Thanksgiving and Christmas tables for as long as I can remember. It’s creamy, fruity, crunchy, and just sweet enough to feel like a little treat without crossing into dessert territory.

It’s one of those dishes that people may be skeptical about at first glance (“Is that whipped cream in a salad?”), but trust me—they’ll be asking for seconds. The pop of pomegranate seeds with the creamy whipped base makes it both festive and refreshing.

Let’s Talk Ingredients

One of the best things about this salad is the balance of textures and flavors. Here’s what makes it shine:

• Pomegranate seeds (aka arils): These little ruby gems add the perfect tart-sweet burst in every bite, plus they make the salad look stunning. (They’re also packed with antioxidants, so I say that balances the whipped cream!)
• Apples & grapes: They add crunch and juiciness, bringing some brightness to the creamy base. Choose crisp apples like Honeycrisp or Gala to keep the texture just right.
• Bananas & pineapple: These bring a soft sweetness, making the salad feel lush without overpowering it.
• Pecans: The nutty crunch rounds everything out. Toast them lightly for even more flavor!
• Whipped cream & sugar: Lightly sweetened whipped cream ties everything together. It softens the acidity from the fruit and adds that fluffy texture everyone loves.
• Mexican vanilla: If you’ve never used Mexican vanilla, now’s the time—it adds a richer, almost caramel-like depth that takes this over the top.

Why This Salad Works for Every Holiday

It’s creamy but still light. Sweet but still balanced. It’s the kind of dish that bridges the gap between side dish and dessert. This salad holds its own alongside roasted turkey and gravy but could also sneak its way into the dessert lineup without anyone blinking an eye.

It’s also make-ahead friendly—whip it up a few hours before dinner and let it chill in the fridge. That extra time lets the flavors mingle and makes your life easier on the big day.

Watch me make this recipe!

Step 1 – Prepare the Fruit

Dice the bananas, apples, and grapes. Do yourself a favor and get one of these fruit choppers. Everything comes out uniform, and it’s quick. Add everything into a bowl. I didn’t have any pineapple, darn it.

Step 2 – Add Pomegranate Seeds

This is my method for cutting a pomegranate – cut the ends off each side and cut a vertical slit in the skin, just enough to open up the fruit. I like to split it a part with my hand, put the fruit seed down in my palm, and use a spoon to tap the arils out in my palm over a bowl. Throw all the arils into the bowl, reserving some for the garnish.

Step 3 – Incorporate Pecans

Give the pecans a rough chop and add them to the bowl.

Step 4 – Whip the Cream

Whip the cream and sugar until stiff peaks form, then fold in the vanilla. I used a handheld immersion blender with a whisk attachment. I used regular vanilla, which turns the whipped topping a little brown, so ideally, you’d use clear vanilla.

Step 5 – Combine and Serve

Add the whipped cream mixture to the fruit and stir well. Transfer the salad into a nice casserole dish and garnish with additional pomegranate arils and pecans.

Check out these other dessert recipes for my Raspberry Pretzel Pie or my Pumpkin Cake!

Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Download it below!

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