pomegranate recipes

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

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Middle Eastern Chicken Burgers

onion,

cinnamon

coriander

red pepper flakes

salt

black pepper

garlic,

flat-leaf parsley

chicken

yogurt

pomegranate molasses,

buns,

tomato, thinly sliced

cucumber,

red onion, sliced

Lettuce

Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.

Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

This burger is so flavorful! I’ve made more than once and it’s a hit. 

This was the best surprise in a long time! <br />Do not leave out the pomegranate molasses which I never used before but it was easy to find. I added a tbs of Harissa seasoning to the burgers as well.<br />The Tzatziki went really well with it as some commenters recommended. Even my pickiest eaters gobbled them up.

Excellent burger—borders on healthy, too, except I don’t think all the salt the recipe has is needed for maximum flavor. I’ll be making this many times in the future.

Delicious.  Very wet when formed into burgers.  Take awhile to cook.

It had excellent taste and I used ground chicken not lean ground chicken probably that’s why it all fell apart but very <div><br /></div><div>GOOD</div>

Love the unique flavor. Very tasty. Love that it is low in carbs. 

If you want a burger and want to get away from red meat, look no further. This is going to be our ‘go to’ burger from now on. This recipe makes four large burgers. They don’t shrink, probably because of all the moisture in them. We followed the recipe exactly but reduced the parsley. Not our favorite flavor. We made our Pomegranate Molasses, which is a big key to this dish. Fortunately we did it the day before because it takes a lot of time to get all the way down. We had no desire for mayo or catsup, didn’t need it. We did put extra molasses on the top slice of the bun for extra flavor. Very filling!   

Never would have tried this recipe if it wasn't for the great reviews. Ingredients just looked too weird to work together... but, they do! Best chicken burger I've ever had and even my picky-about-burgers family liked these. Easy to make. Did prepare some Tzatziki sauce as recommended by some of the reviewers which we thought was a great addition, but not everyone used it. First time using pomegranate molasses which we though added to the flavor of the dish but the burgers would probably still be great without it. Served on toasted seeded potato rolls which definitely complimented the overall taste. Didn't feel guilty eating this great burger! 

Pomegranate Rum Punch for a Crowd

pomegranate juice,

lemonade

white rum (or aged rum if you're feeling adventurous)

berries,

Lemon wheels,

Ice,

Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight.

Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses.

I scaled the recipe to serve 10 and did use the fresh berries nor the lemon since I was making individual frosty drinks.  I liked that it only have a few ingredients.  It was tasty without being sweet. If I make this again, I would blend in some fresh berries to give it a more rounded flavor.

Pomegranate Cosmopolitans

vodka

orange liqueur (recommended: Cointreau)

cranberry juice cocktail, (recommended: Ocean Spray)

pomegranate juice (recommended: Pom Wonderful)

lime juice (4 limes)

limes,

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice, and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in, and shake for a full 30 seconds. Pour into martini glasses, garnish with a slice of lime, and serve immediately.

A-mazing! Used Grand Marnier. I halved it for my husband and I. We are home so all good!

Tried this for the holidays - but keep making it!  It's refreshing and easy to make ahead for a group.  I've made it with Triple Sec in place of the Cointreau - and it's a tad sweeter, but still great!  Cut it in 1/4 for 2 people - 1/2 c. vodka, 1/4 c. Cointreau, 1/4 c. cranberry juice, 1 oz. lime juice and 1 oz. pomegranate juice.  

Great flavor and the best part—-can be made ahead for easy entertaining! Definitely recommend following the instructions for ingredients and measurements. I add a little extra pomegranate juice though.  Spend the money on the contreau, use fresh limes and you won’t be disappointed 

This looks like it would be good. However the huge portion is outrageous. I'm not going to drink that much. I only wanted ONE cocktail. ONE! Unfortunately I will have to pass on this one. 

Excellent!! Made this at Christmas, it was a major hit! Stuck at home for COVID-19, so I am going to make it again!!  Why not!!

These are five star. For those that say they are too strong it’s a martini it’s straight alcohol what were you expecting. Way to go Ina! I like these better than the standard Cosmo. Will be on my regular rotation for a good weekend drink. Yum!

We loved this. Great taste and easy to make.

https://www.foodnetwork.com/videos/pomegranate-cosmopolitans-0134441

Ina's secret weapon to help her win at bridge? Pomegranate Cosmopolitans!

This Cranberry Pomegranate Cocktail is the holiday cocktail of your dreams. Made with cranberry simple syrup and pomegranate juice, it's perfectly sweet and festive. It's also delicious as a virgin cocktail.

Cranberry Pomegranate Sparkler

fresh cranberries, (plus more for garnish)

sugar

water

pomegranate juice

lemon juice

Soda water

Pomegranate arils, (for garnish (optional))

Put cranberries, sugar, and water in a saucepan over medium-high heat and bring to a boil.

Once boiling, lower heat to medium low and let cook for another 10 minutes, until berries start bursting.

Strain the juice into a heat-proof bowl, leaving the solids behind, and place bowl in fridge to cool.

In a glass filled with ice, pour half the vodka, half the pomegranate juice, and half the lemon juice. Repeat with second glass. Pour 1 1/2 oz. cranberry simple syrup in each glass and top glasses off with soda water.

Garnish with cranberries and pomegranate arils, if desired

Pomegranate Syrup or Molasses

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

The tricky part, as several reviewers point out, is the tendency of the molasses to solidify upon cooling. After the lengthy and messy boiling down of Pom Wonderful juice, the molasses, transferred into a bowl, was nearly solid and barely tacky to touch. To rescue the situation, I warmed the bowl of molasses gently in the oven (not the microwave) until it melted again. Then into the cake batter it went, where it mixed well with the other cake ingredients and baked beautifully. Wow, it is one amazing cake, thanks to the special molasses. See Jason Schreiber, "Fruit Cakes for the Curious Baker" for that recipe.

Delicious!! Keep a close eye on it, the last 10 minutes it got thick quickly. I'm not sure I had it on the full time, went by volume (poured it into a Pyrex measuring cup to check) not how it looked. Using it for roasted carrots tonight.

Use this every year to create molasses for a turkey glaze.  Works perfectly

Ended up as sweet Pomegranate juice - not thick at all. The ratio of juice to sugar doesn’t seem right maybe 

Simmered until syrupy and reduced to 1 cup - took at least 90 minutes.  As it cooled, it turned into molasses taffy.  I will try once more.

https://www.foodnetwork.com/videos/pomegranate-molasses-0134443

Pom molasses works in marinades, sauces, dressings and a host of cocktails.

Pomegranate Molasses

Pomegranate Sangria

fruity red wine

brandy

Triple Sec

simple syrup (equal amounts sugar

pomegranate seeds

orange,

green apple, cored,

red grapes,

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

I love fruity, sweet drinks and this one was fantastic. I used an italian sweet red wine called roscato and it was delicious. I highly recommend this recipe!

Excellent. It probably could do without the simple syrup. I substituted limoncello for the triple sec in one batch and I used I used raspberry liquor and cranberry juice instead of pomegranate. Both were amazing. 

I have made this several times.  Everyone always loves it!!! 

Very, very good. Used apple brandy. Let the ingredients "soak" overnight for best results.

https://www.foodnetwork.com/videos/holiday-pomegranate-sangria-0229019

For the holidays, Bobby makes refreshing and fruity pomegranate sangria.

Holiday Pomegranate Sangria

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Top Pomegranate Recipes: Pomegranate Salad &amp; More!

cup pomegranate seeds (from 1 medium pomegranate)

shallot

Granny Smith apple

cup toasted pecans or glazed pecans*

recipe Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (or dress with olive oil and pomegranate molasses)

(6 cups) mixed greens

goat cheese

Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).

Toast the pecans (don&#8217;t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.

Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette. 

Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Discover our roasted carrots recipe by Diana Henry on HOUSE by House & Garden. Labneh – drained yogurt ‘cheese’ – is very easy to make.

Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing

greek yogurt

slim carrots (ina bunch)

cumin

chilli flakes

avocadoes

watercress, coarse stalks removed

walnut pieces, toasted

coriander leaves seeds

garlic, crushed

dijon mustard

lemon

Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips

House and Garden

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Heat the oven to 200°C/fan oven 180°C/mark 6. Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

For the dressing, whisk everything together and season with salt and pepper
5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.

Pomegranate Lamb

Salt and pepper,

lamb rib chops, totally trimmed

rosemary leaves

bay leaves, broken

pomegranate seeds, optional

butter

shallots,

rich lamb or chicken stock

Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;

Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.

Heat a grill or grill pan to fairly high heat.

Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.

Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

This is one of me and my wife's favorite recipes.  The pomegranate sweetens without being recognizable.  We don't use pomegranate seeds, but highly recommend the au jus.  I encourage reducing it much longer than recommended.  Reduce until the garlic/shallot mixture is visible on the bottom, after adding the chicken stock.  We also found it to be wonderful with smashed red potatoes.  After boiling the potatoes sweat a couple of cloves of garlic and a couple of shallots in butter.  Kill the heat and then add the potatoes back in and smash away.  Then add some green onion and serve on top of the au jus.  Also green onions go great, too.<br /><br />Kudos to the inventor of this recipe.

Chef Name: Tyler FlorenceFull Recipe Name: Warm Wilted Winter GreensTalent Recipe: Tyler Florence's Warm Wilted Winter Greens as seen on Tyler's UltimateFNK Recipe: Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/SidesShow Name: Tyler's UltimateFood Network / Cooking Channel: Food Network

Warm Wilted Winter Greens

balsamic vinegar

walnuts,

winter greens (such

mustard

pomegranate seeds,

Parmesan shavings,

shallot, chopped,

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Got rave reviews all around for this salad!  I used escarole, radicchio and arugula.  It just goes so well together, particularly the sweet overtones of the dressing against the bitterness of the greens and the saltiness of the cheese.  And you can never go wrong with nuts in a salad!  This was delcared one of the best I've ever done, though, and that's saying something.  Thanks!

Wonderful salad. I agree with fellow reviewers that you can substitute other greens or change the cheese.  I also substituted craisins in lieu of pom seeds. My sister and I also made the Ultimate Beef Wellington and fingerling potatoes as well for Christmas. What a feast!

Great dressing! Made it for Christmas dinner with a crown pork roast. Very tasty. Incredibly easy too.

Loved this!! I used a mix of mostly red and green swiss chard with some escarole since living in Texas I have not been able to find escarole as much as I did when I lived in California. Not sure where the 'wilting' comes from since even though the dressing was hot it did not wilt the greens much. It was a wonderful salad side and the pomegranate with cheese shavings was a yummy compliment.

I used just escarole and this was so yummy.  It pairs wonderfully with a savory main such as beef wellingtons or pot pies.  I also tossed the escarole into a sate pan for a few minutes to help with the wilting proccess.

I, like other reviewers, made this with mixed greens, instead of the winter greens - I was really afraid that the texture and bitterness wouldn't be so great...But let me tell you, the dressing is DELICIOUS!  And the toasted nuts and pomegranate seeds and parm were perfect.  I do think you could do a mild blue cheese too.  So....my grocery store used to carry just the pom seeds, which was so easy, but no more.  So, I had to buy a pom and figure it out!  I went online and googled how to extract the seeds and thank goodness I did- there's a little method to it, so please read how to do it before you start, because it can be messy.  (I soaked the halves in cold water, scored, for like 5 or 10 minutes.) 

This is a fantastic side - served it for Christmas Dinner and the pomegranate seeds made it look festive ( and taste WONDERFUL)!

Amazing dressing.  I used grapes and a really great gorgonzola instead of the parmesan and everyone loved it.  Will make this again many times.

This is a great and simple salad. The dressing is amazing because I already had everything I needed in my pantry. Definitely will make this again.

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Top 20 pomegranate recipes recipes from across the web

The most viewed pomegranate recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pomegranate, Arugula Salad

Middle Eastern Chicken Burgers

Pomegranate Rum Punch for a Crowd

Pomegranate Cosmopolitans

Cranberry Pomegranate Sparkler

Pomegranate Syrup or Molasses

Pomegranate Sangria

Top Pomegranate Recipes: Pomegranat...

Cumin & coriander roasted carrots, ...

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Warm Wilted Winter Greens

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The most viewed pomegranate recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine