Crunchy Pomegranate Salad Recipes

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CRUNCHY POMEGRANATE SALAD

Thanksgivings here in Utah wouldn't be the same without this traditional, tasty salad. You can even stir in sliced banana, mandarin oranges or pineapple tidbits.-Jan Olpin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 6



Crunchy Pomegranate Salad image

Steps:

  • In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 195 calories, Fat 16g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 12mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2-1/2 cups pomegranate seeds (about 2 pomegranates)
2 medium apples, peeled and cubed
1 cup chopped pecans, toasted

TRIPLE-A SALAD WITH POMEGRANATE DRESSING

Provided by Sunny Anderson

Time 15m

Yield 4 servings

Number Of Ingredients 11



Triple-A Salad with Pomegranate Dressing image

Steps:

  • In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds.

2 tablespoons sour cream
1 1/2 tablespoons apple cider vinegar
3 tablespoons pomegranate juice
1/2 tablespoon molasses
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups arugula, washed and patted dry
1 sweet apple (preferably Gala, Fuji or Honeycrisp), thinly sliced
1/4 cup slivered almonds, toasted
Parmesan shavings
1/2 cup pomegranate seeds

PRETTY POMEGRANATE SALAD

Colorful springtime salad.

Provided by Shay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5



Pretty Pomegranate Salad image

Steps:

  • Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.8 g, Fat 0.9 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 79.5 mg, Sugar 15 g

10 ounces fresh baby spinach leaves
10 ounces arugula leaves
½ red onion, thinly sliced
1 (10 ounce) can mandarin oranges, drained
1 pomegranate, peeled and seeds separated

CHOPPED HERB & POMEGRANATE SALAD

A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber

Provided by Cassie Best

Categories     Side dish

Time 15m

Number Of Ingredients 10



Chopped herb & pomegranate salad image

Steps:

  • In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
  • Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.

Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

juice and zest 1 lemon
1 tbsp pomegranate molasses
1 tbsp olive oil
1 tsp sugar
2 Mediterranean cucumber (or 1 regular), deseeded and finely chopped
2 large tomatoes , deseeded and finely chopped
110g tub pomegranate seeds (or seeds from 1 pomegranate)
small bunch parsley , chopped
small bunch dill , chopped
small bunch mint , all chopped

CRUNCHY KALE SALAD

By using the plant-based fat from a ripe avocado, instead of refined oil, I've made a winter kale salad that's deeply satisfying and rich in phytonutrients. Using the simple ratio of an acid, a fat, a sodium and a sweet, you can make countless variations of this simple base recipe. Pomegranate seeds add a nice seasonal touch and crunch, and toasted pecans provide a little protein boost.

Provided by Chad Sarno

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Crunchy Kale Salad image

Steps:

  • In a medium saute pan set over medium heat, toast the pecans until fragrant and lightly browned. While the pecans are toasting, prepare the pomegranate. Cut the pomegranate in half, along the equator. Hold a cut half over a bowl, and knock the seeds out with a wooden spoon. Repeat for the other half.
  • Strip the kale leaves from the tough stems. Coarsely chop and add to a large mixing bowl.
  • Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.To prepare the avocado, cut around the seed, twist in opposing directions to pull apart, remove and discard the pit, and coarsely chop. Add the avocado to the kale.Squeeze the fresh lemon juice over the kale mixture. Season with salt, to taste. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.Mince the shallot and add to the salad. Add the pomegranate seeds and pecans (reserving a small amount for plating), and toss to combine.
  • To plate the salad, shave the English cucumber lengthwise with a mandoline. On a plate, arrange a few slices into a ring, and mound one serving of the salad inside the ring. Garnish with additional pomegranate seeds and pecans, and serve immediately.

1/2 cup pecans
Pomegranate, seeds
1 large bunch kale, any variety works well
1 ripe avocado
1 lemon
1/4 medium shallot
Sea salt
1/2 teaspoon cayenne, optional
1 English cucumber, for garnish

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