Salad With Pomegranate Recipes

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.

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.

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Steps:

• In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
• Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.

Steps:

• In a small dry skillet toast sesame seeds over medium heat until light brown in color, about 3 to 5 minutes. Pour sesame seeds out onto a paper towel to cool.
• Whisk together olive oil, pomegranate juice, pomegranate molasses, date syrup, honey, salt and pepper. Set aside.
• Arrange lettuce in large bowl or platter. Top with pomegranate seeds and sesame seeds, add dressing and toss. Serve immediately.

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.

Steps:

• In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature., In a large bowl, combine the remaining ingredients. Pour pomegranate mixture over fruit; toss gently to coat. Serve immediately with a slotted spoon.

Steps:

• Mix all greens together in a large salad bowl, adding more lettuce if need be.
• Add pomegranate seeds and mandarin orange pieces.
• Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
• Toss lightly and enjoy!

Steps:

• Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
• Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
• Whirl until smooth.
• Place in refrigerator until needed.
• Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
• Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
• Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Steps:

• Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
• Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
• Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.