
When you are in the mood for something light yet satisfying, this pomegranate and moong sprout salad is exactly what your plate needs. It is crunchy, juicy, tangy and sweet all at once, making every spoonful feel fresh and vibrant. Packed with protein from sprouted moong and antioxidants from fresh pomegranate seeds, this salad is not only nourishing but also full of flavour. It works beautifully as a side dish, a starter or even a mid-morning energy booster.
This recipe is completely no cook and needs only basic chopping and mixing. The simplicity of ingredients lets the natural freshness of the sprouts and fruit shine. You can prepare the moong sprouts at home a day in advance or use store-bought ones for ease. The combination of textures makes this salad stand out soft pomegranate pearls popping between your teeth, crisp sprouts providing the base, and just the right amount of tang from lemon juice and spices to tie it all together.
You can customise it easily. Add finely chopped cucumber or tomato for extra bite, or a handful of roasted peanuts for crunch. But even in its simplest form, this salad is wholesome, colourful and full of life. Let’s bring it together in just five easy steps.
Step 1: Prepare the moong sprouts
If you are using homemade moong sprouts, rinse them well and make sure they are soft but still firm. You can lightly steam them if you prefer a milder taste, but it is not necessary. Take about one cup of sprouted moong and place them in a mixing bowl. If using packaged sprouts, make sure they are clean and fresh. Let them sit at room temperature while you prepare the other ingredients.
Step 2: Add fresh pomegranate seeds
Take half a cup of fresh pomegranate seeds and add them to the bowl of moong sprouts. Choose ripe and juicy pomegranates for the best results. The sweetness of the seeds balances the earthy flavour of the sprouts and gives the salad a pop of colour and brightness. If preparing in advance, keep the seeds chilled until ready to mix.
Step 3: Mix in the fresh elements
Finely chop half a cucumber and one small tomato and add them to the bowl. These add moisture, crunch and freshness. You can also add a few chopped mint or coriander leaves for added aroma. If you like a bit of heat, toss in a chopped green chilli or a pinch of red chilli flakes. Mix everything gently so the ingredients remain intact and the colours stay vibrant.
Step 4: Season and dress the salad
Now add the juice of half a lemon to the bowl. Sprinkle in a pinch of black salt, regular salt and roasted cumin powder. These simple spices bring out the flavours of each ingredient without overpowering the natural freshness. Drizzle a teaspoon of olive oil if you want a little richness, though it is optional. Toss the salad gently so the sprouts and pomegranate are evenly coated in the seasoning.
Step 5: Serve immediately or chill for later
This salad is best served immediately while everything is crisp and fresh. Spoon it into small bowls or onto lettuce leaves for a fun presentation. If you plan to serve it later, cover and refrigerate it for up to two hours. Just be sure to give it a gentle toss before serving to redistribute the dressing and juices.
Pomegranate and moong sprout salad is a light yet flavourful dish that shows how fresh ingredients can create something truly satisfying. With its blend of crunch, sweetness, and a gentle zing of spice and lemon, it works any time of the day as a quick snack, a lunchbox filler, or a colourful starter for a larger meal. Healthy eating has rarely looked or tasted this good.