Pomegranate Cranberry Green Beans

November 11, 2022
Thanksgiving is in a couple weeks, so I figured it was time to start sharing some of our favorite recipes for the holiday. Most of the food that I make for special occasions tends to be non-traditional and is made up from whatever seasonal produce I have available. One staple that is usually found on many Thanksgiving tables is some variation of a creamy green bean casserole. I wanted to make a much lighter version of green beans, so I made a salad instead.

I combined these green beans with other cold weather ingredients to make a healthy side dish. The pomegranate and cranberry add both sweet and tart notes and the walnuts add a nice crunch. I tossed this in some quick lemony tahini but it would also go well with balsamic dressing. I used fresh green beans, but if you used canned, skip the boiling step. Feel free to swap out the dried fruit and nuts with whatever you currently have on hand.
pomegranate cranberry green beans on a white plate against a dark background

Pomegranate Cranberry Green Beans

Recipe Type: Appetizers Salads
utensils YIELDS 3–4 servings
herb graphic for recipe card
  • 2 cups green beans
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 cup red onion, diced
  • 1 cup pomegranate perils
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts
  • for the dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp raw honey
  • 1 1/2 tbsp water
  • salt & pepper to taste
        graphic for recipe card


1. Bring a large pot of water to a boil.

2. Add the green beans and boil for a couple minutes, until they begin to soften.

3. Remove from the stove and strain the beans in a colander. Run cold water over the beans to stop them from cooking further.

4. In a sauté pan, heat the olive oil. Add the garlic and onions and sauté for a couple minutes before adding the green beans.

5. Sauté beans for about a minute before removing from heat. Pour beans, onions, and garlic into a large mixing bowl. Add the walnuts, pomegranate, and cranberries and mix. Set aside.

6. In a small mixing bowl, make the dressing. Whisk together the tahini, lemon juice, olive oil, water, honey, and salt and pepper.

7. Pour dressing over the green beans and mix well to coat. Chill in the fridge for at least an hour before serving.

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


always stay inspired!