Arugula Salad With Roasted Eggplant And Sweet Pomegranate Dressing Food

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing image

Provided by Suzanne Husseini

Categories Salad Tomato Appetizer Ramadan Eggplant Arugula Pomegranate Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher

Yield 46 servings

Number Of Ingredients 17

Ingredients

2 medium eggplants
1/4 cup peanut and olive oil, combined
Sea salt
2 tsp whole fennel seeds
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup honey
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup toasted pine nuts
1/2 cup fresh pomegranate seeds

Steps:

Preheat the oven to 400°F.
Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

POMEGRANATE, ARUGULA SALAD

Pomegranate, Arugula Salad image

Provided by Tyler Florence

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced

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.

SWEET POTATO AND ARUGULA SALAD

Sweet Potato and Arugula Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

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