Spinach Arugula Almond Pomegranate Salad Recipe 425 Food

ARUGULA AND POMEGRANATE SALAD

Steps:

• Thinly slice the radishes and florets of cauliflower on a mandoline or with a vegetable peeler. Cover with a damp towel and reserve. Wash and dry the radish tops if using.
• Cut the pomegranate in half. Save one half for another use. Cup the pomegranate half in your hand, hold over a large bowl and beat it with the back of a spoon to expel the seeds. The bowl should catch the seeds and any juice.
• Add the lemon zest and juice, 1 teaspoon kosher salt and sugar to the bowl and whisk in the olive oil.
• When ready to serve, add the arugula (and radish tops if using) to the bowl with the dressing and toss gently to combine. Season to taste with salt and pepper. Add the shaved radishes and cauliflower and gently mix. Scatter the cheese over the top of the salad and serve immediately.

POMEGRANATE, ARUGULA SALAD

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.

PRETTY POMEGRANATE SALAD

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.

POMEGRANATE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.

SPINACH, ARUGULA, ALMOND & POMEGRANATE SALAD RECIPE - (4.2/5)

Steps:

• Make the dressing first by whisking together garlic, lemon juice, olive oil and salt and pepper just until combined. Let set at room temperature for 30 minutes. Combine spinach, arugula, almonds and pomegranate together in a bowl. Whisk the dressing once more and drizzle over the top. Toss. Adjust seasoning with salt and pepper. Serve.

FRESH FIG, APPLE, AND POMEGRANATE SALAD

Steps:

• Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
• Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
• Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

SPINACH POMEGRANATE SALAD

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.