Crunchy Pomegranate Salad Food

CRUNCHY POMEGRANATE SALAD

Crunchy Pomegranate Salad image

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

Ingredients

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

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.

CHOPPED HERB & POMEGRANATE SALAD

Chopped herb & pomegranate salad image

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

Ingredients

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

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

CRUNCHY KALE SALAD

Crunchy Kale Salad image

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

Ingredients

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

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.

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

Arugula Salad With Pomegranate and Toasted Pecans image

Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.

Provided by Vicki in CT

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
2 bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

Steps:

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

PEAR AND POMEGRANATE SALAD

Pear and Pomegranate Salad image

A beautiful, tasty salad featuring two stunning winter fruits - pears and pomegranates. They're combined with dark leafy greens, salty feta, sweet dried apricots and crunchy nuts for a perfect salad.

Provided by Getty Stewart

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

1/3 cup canola oil
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 Tbsp honey
1/4 tsp salt
1/8 tsp black pepper
6-8 cups dark leafy greens (spinach, kale, romaine, arugula, etc.)
1/2 cup sliced red cabbage
1/2 cup shredded carrots
1 firm pear, cut into matchsticks or slices
3/4 cup pomegranate arils
1/2 cup walnuts or pecans
1/4 cup chopped dried apricots (or cranberries)
1/4 cup crumbled feta cheese

Steps:

Prepare vinaigrette by combining all ingredients in a jar and shaking. Taste and adjust as desired.
Wash and dry leafy greens.
Place on large shallow bowl or platter. Toss with cabbage and carrots. Layer on pears. Before pears start to brown, pour dressing over salad mix.
Finish by garnishing with pomegranates, nuts, apricots and feta cheese.
Once this salad is dressed, it will not store very well - Eat up!

Nutrition Facts : Calories 390 kcal, Carbohydrate 23 g, Protein 6 g, Fat 33 g, Sodium 328 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

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