ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
MIXED GREENS WITH POMEGRANATES, PISTACHIOS AND PEARS
Steps:
- Combine shallot, pomegranate molasses, vinegar, lime juice, honey, salt and pepper and whisk until the salt is dissolved.
- Whisk in the olive oil and let the vinaigrette stand at room temperature while you prepare the salad.
- Combine mixed greens, and half of the pomegranate seeds, and half of the goat's cheese and half of the lime zest in a large bowl. Whisk the dressing and add enough to dress the salad. Go slow! No one likes a soggy salad. Toss well. Add more as needed.
- Add the sliced pears, the rest of the goat's cheese and lime zest. Sprinkle the rest of the pomegranate arils and pistachios over the top. Serve right away!
HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
HERB SALAD
Steps:
- Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.
SOFT HERB SALAD
In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.
Provided by Julia Moskin
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 6 to 8 servings (can be doubled)
Number Of Ingredients 12
Steps:
- Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
- Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
- When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
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
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
BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD
In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
- Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.
More about "herb salad with pomegranate pistachios food"
OTTOLENGHI CAULIFLOWER, POMEGRANATE, AND PISTACHIO SALAD …
From thekitchn.com
Estimated Reading Time 3 mins
POMEGRANATE SALSA WITH PISTACHIOS - FOOD & WINE
From foodandwine.com
Servings 8Total Time 20 mins
KALE SALAD WITH PISTACHIOS & POMEGRANATE RECIPE | FOOD …
From foodnetwork.com
LITTLE GEM SALAD WITH PISTACHIOS AND HERBS RECIPE
From bonappetit.com
CAPRESE SALAD WITH PISTACHIOS & POMEGRANATE - HAPPY VEGGIE …
From happyveggiekitchen.com
5/5 (1)
TASTE OF LIFE: POONA’S SAVOURY TALE OF POMEGRANATE MOLASSES …
From hindustantimes.com
PISTACHIO POMEGRANATE COUSCOUS SALAD RECIPE - RECIPES FROM A …
From recipesfromapantry.com
HOW TO ADD FRESH HERBS TO YOUR SALAD—AND WHY YOU SHOULD
From tasteofhome.com
HERB FOCACCIA WITH GREEN OLIVE, BURNT LEMON AND THYME DIP - THE …
From theguardian.com
HOW TO EAT POMEGRANATES | BBC GOOD FOOD
From bbcgoodfood.com
MELON AND HERB SALAD WITH PISTACHIOS RECIPE | KITCHN
From thekitchn.com
PISTACHIO CRUSTED TURKEY WITH HERB, LEMON AND POMEGRANATE SALAD
From canadianturkey.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PEAR AND POMEGRANATE SALAD WITH PISTACHIOS · MY THREE …
From mythreeseasons.com
ESCAROLE SALAD WITH POMEGRANATES & PISTACHIOS - EATINGWELL
From eatingwell.com
PEARL BARLEY, POMEGRANATE, PISTACHIO & HERB SALAD RECIPE
From thekiwicook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love