This study was conducted to develop wheatgrass‐pomegranate blended juice using response surface methodology (RSM) and the storage study of optimized juice was studied at ambient and refrigerated conditions. In the experimental design, wheatgrass juice (30–60%), pomegranate juice (35–65%), and pectin (0.1–0.3%) were taken as independent variables that produced 20 different combinations which were studied to investigate the effect of these variables on product responses, viz., pH, total soluble solutes (TSS), sensory score, vitamin C and chlorophyll content. With the increase in concentration of wheatgrass juice, TSS and sensory score were found to decrease whereas the pH, vitamin C and chlorophyll content increased. Increase in pomegranate juice concentration resulted in higher pH, TSS, sensory score and vitamin C and lower chlorophyll content whereas increasing concentration of pectin resulted in higher TSS. The optimized values of ingredients were found to be 35% wheatgrass juice, 65% pomegranate juice and 0.1% pectin. Practical Applications Wheatgrass‐pomegranate juice is very useful against health issues and combat against various diseases. It can serve the consumers demand at very low cost and can reduce the dependency on the fruits and vegetables to acquire maximum nutrients. So due to potential health benefits of wheatgrass‐pomegranate blended juice, it can be commercialized and fulfill the demand of healthy cum functional and therapeutical beverage.