POMEGRANATE, ARUGULA SALAD
Steps:
- To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
- Toss salad ingredients together and dress with the vinaigrette.
ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
- In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
- Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams
ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE
I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette Dressing:.
- In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
- Salad:.
- Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
- Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
- Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
- Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
- Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
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