Pomegranate, Arugula Salad

pomegranate molasses

lemon, juiced

honey

red wine vinegar

olive oil

salt and black pepper

pomegranate, seeds only

Parmigiano-Reggiano shavings

walnuts

shallot, sliced

Pomegrante, Arugula Salad; Tyler Florence

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.

This is a good recipe, everybody who ate it enjoyed it.  However, we should be clear about actual time.  Prepping and measuring the ingredients for the vinaigrette, while delicious, takes about 10 minutes.  Toasting the walnuts takes about 10 minutes.  Preparing the pomegranate takes 10 minutes easy.  Please be honest about the actual time required to make the recipe.  Home cook lack the luxury of studio prep assistants.  This is NOT a 5 minute recipe. It's more like a 45 minute recipe for a home cook with average kitchen skills.

This recipe is a favorite: beautiful and mouthwatering. We substitute toasted pine nuts for the walnuts and prefer crisply sautéed shallots to raw.

Such a simple salad with the perfect balance of tart, sweet and pungent.  Tart and sweet from the pomegranate dressing and pungent from the arugula and parmesan.  If fresh pomegranates are out of season for the seeds, try subsituting some small diced tart apple in their place as that works well too.  This is a keeper.

Yummy! The dressing on this is sooooo good! Since good quality olive oil and pomegranate molasses are kinda pricy I was a little hesitant at first but I made a full batch of the dressing then just enough salad for the two of us and I’m looking at my empty plate and already thinking how I’m going to use the rest of the dressing. Fresh pomegranate season is almost over here in Nevada but I planted a winter greens garden a few weeks ago and plan on making this dressing again and again this season.

This is my new favorite salad. The Pomegranate Molasses is a must have! A little expensive but so worth it. 

I made this salad for my family Holiday dinner and it was amazing!! I had to make my own pomegranate molasses for the dressing. It took an extra hour, but worth it! I used the following ingredients:
4 cups pomegranate juice
1/2 cup sugar
1 tbsp fresh squeezed lemon juice
Simmer on medium-low heat for approximately 70 minutes. Stir occasionally. Reduce to 1 cup, let it cool in the pan, and add the final ingredients for the dressing. 

Tyler nailed this one. This salad is so bright tasting and fun. It was a hit with my guests and paired great with a rich dish like butternut squash ravioli in brown butter sauce. 

A big hit. Everyone is asking to me to make it again! 

The first night, i followed the recipe for the pomegranate vinaigrette.  Alas the olive oil didn't add anything: if anything, it ruined the flavors (maybe my olive oil wasn't the best, bit still i think not). The second night, i skipped the olive oil (it was too heavy a flavor) and instead of honey, i used about 2 tablespoons of chili-honey aqauvit (schnapps). my wife and I had just returned form Denmark and brought some some back with us.  loved it!!  Whatever the case, i'd skip the olive oil.

https://www.foodnetwork.com/videos/pomegranate-arugula-salad-0168784

Arugula salad with pomegranate vinaigrette is a riot of texture and flavor.

pomegranate, arugula salad

Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Author : Tyler Florence

Ingredients

Instructions

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