Christmas Salad With Pomegranate Seeds Recipes

POMEGRANATE HOLIDAY SALAD

Provided by Katie Lee Biegel

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Pomegranate Holiday Salad image

Steps:

Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Nutrition Facts : Calories 212, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 199 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 3 grams, Sugar 17 grams

Ingredients

4 cups arugula
3 tablespoons chopped toasted walnuts
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish
1 orange, segmented, plus the juice squeezed from the pulp
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

CHRISTMAS SALAD WITH POMEGRANATE SEEDS

Categories Salad Christmas Christmas Eve Lettuce

Yield 8-10 servings

Number Of Ingredients 11

CHRISTMAS SALAD WITH POMEGRANATE SEEDS image

Steps:

In small saucepan, bring sugar and butter to bubbling and thickened. Add nuts, stir to coat, and cooled on wax paper. When ready to serve salad, combine greens, cranberries, pears, and pomegranate seeds in mixing bowl. Drizzle with enough dressing just to moisten, and toss well. Place in serving bowl or on individual plates; top with nuts and crumbled cheese. Serve immediately.

Ingredients

Caramelized Nuts:
1/2 C brown sugar
1/4 C butter
1 C walnut or pecan pieces
Salad:
1 lb fresh baby field greens
1 C dried cranberries
2 red Bartlett pears, cored, thinly sliced, and dipped in lemon juice to preserve color
1 pomegranate, seeds removed and reserved
11 oz log chevre or montrachet cheese, crumbled (1 C stilton, blue castello, or gorgonzola may be substituted)
Vinaigrette dressing

PEAR AND POMEGRANATE SALAD

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories Salad Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

Pear and Pomegranate Salad image

Steps:

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

Ingredients

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

CHRISTMAS DELI SALAD WITH POMEGRANATE, PARMA HAM AND GORGONZOLA

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay.

Provided by French Tart

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola image

Steps:

Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm.
Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives.
Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately.

Nutrition Facts : Calories 379.8, Fat 30.8, SaturatedFat 11.6, Cholesterol 37.6, Sodium 886.7, Carbohydrate 15.3, Fiber 6.4, Sugar 6.4, Protein 14.4

Ingredients

250 g radicchio chicory lettuce (red endive leaves)
250 g savoy cabbage (the green leaves)
1 tablespoon olive oil
200 g gorgonzola, cubed
300 g parma ham, shredded
50 g olives (black or green)
100 g pomegranate seeds (from one or two pomegranates)
100 g rocket (arugula)
3 teaspoons Dijon mustard
3 tablespoons lemon juice
50 ml olive oil
salt and pepper

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