pomegranate salad

Recipe video above. Fabulously festive to look at, and scrumptious to eat! Crunchy Honey Walnuts add texture, while creamy blue cheese brings tangy umami to this party. And as for raw kale haters? Don&#039;t despair! This kale is MARINATED to tenderise and temper the kale flavour.As for the pomegranates - use pre-seeded if you must, but there&#039;s something so satisfying about smacking them out yourself! .... Oh, and it&#039;s juicier and fresher too! ;)BONUS: Keeps pretty well even once dressed. SERVES: 3 as a filling lunch, 8-10 as a side salad.

Pomegranate Salad - with Spinach, Kale, Honey Walnuts & Pomegranate Dressing

kale stems ((big and leafy, sub baby rocket/arugula but skip marinating))

tsp extra virgin olive oil

salt and pepper

pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))

(120 grams/4.5 ounces) baby spinach ((or baby rocket/arugula))

100 grams/3.5 oz blue cheese (, crumbled yourself (Note 3))

cranberries ((or raisins, craisins))

blood oranges (, normal oranges, yellow peach, nectarine

walnuts

honey ((runny, so warm if super thick),

cinnamon

salt

pomegranate molasses ((Note 4))

tbsp red wine vinegar

tbsp extra virgin olive oil

Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.

Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5&quot; thick.

Scrunch: Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Use your hands to scrunch in order to soften leaves and coat everything with the oil. Do this for 20 seconds. Leave for 30 minutes to marinate - leaves  will soften. Try it - much tastier than plain raw!

Marinated Kale:

Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.

Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.

Honey Walnuts:

Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar. (Shake in jar is better than whisking to bring this dressing together).

Pomegranate Dressing:

Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to (very!) firmly smack the back of the pomegranate. The seeds will fly out through your fingers into the bowl. It&#039;s very satisfying!!!

Keep smacking all over the skin until the seeds are all out. Pick out any white pith that fell out, then use seeds per recipe. You will probably get some juices pooling in the bowl; add this to the dressing too.

Remove Pomegranate Seeds:

Peaches, nectarines: Halve, remove stone, then cut into 4mm / 1/6&quot; slices.

Grapefruit, oranges: Cut off peel and pith, then segment (see this video at 41 sec for demo)

Slice fruit (if using):

Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.

Layer half: Pour half kale/spinach into a large serving bowl. Sprinkle with 1/3 EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries.

Presentation layer: Top with remaining kale &amp; spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.

Serving: Best served freshly assembled but this salad will hold up much better than most because kale doesn&#039;t go as soggy once dressing, it&#039;s even good the next day!

Assemble:

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

Perfect Pomegranate Salad

pomegranate seeds (from 1 medium pomegranate)

shallot

Granny Smith apple

pecans

recipe Apple Cider Vinegar Dressing

(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.)

This colorful Persimmon and Pomegranate Salad is topped with candied walnuts and maple vinaigrette dressing to make a perfect fall and wintertime salad!

Persimmon and Pomegranate Salad with Maple Vinaigrette and Candied Walnuts

maple syrup

fine sea salt

balsamic vinegar

extra virgin olive oil

garlic,

Dijon mustard

Salt and pepper,

head radicchio, chopped

baby spinach

Fuyu persimmons, sliced

pomegranate arils

To make the candied walnuts, in a small...

To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool.

To make the maple vinaigrette, in a jar...

To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth.

To assemble the salad, layer the radicchio with...

To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.

https://www.youtube.com/watch?v=GQ9ET2XRNCw

This colorful Persimmon and Pomegranate Salad is topped with candied walnuts and maple vinaigrette dressing to make a perfect fall and wintertime salad!

GET THE RECIPE: https://wholefully.com/pomegranate-salad-maple-vinaigrette-dressing
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Get your fruits and veggies in during the colder months with this Persimmon and Pomegranate Salad, chock full of seasoning produce. In the full post, you'll find:

— Which kind of persimmons to choose
— How to make candied walnuts that you'll want to put on all your salads
— What to use if you can't find persimmons
— How to make maple vinaigrette
— And more!

GET THE RECIPE: https://wholefully.com/pomegranate-salad-maple-vinaigrette-dressing

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Contact Wholefully: hello@wholefully.com

Persimmon and Pomegranate Salad with Maple Vinaigrette

This Orange Pomegranate Salad is layered with sweet pomegranate arils, avocados, fresh oranges, thinly sliced onions, toasted walnuts and feta cheese.

Orange Pomegranate Salad

Baby arugula

baby spinach leaves

oranges

pomegranate seeds

red onion (, thinly sliced)

walnuts (, I love them toasted!)

avocado (, peeled, seeded and chopped)

feta cheese crumbles

olive oil

Tablespoons honey

apple cider vinegar

green onions (, minced)

juice orange

salt and black pepper (, to taste)

Add all of the salad dressing ingredients to a blender and pulse a few times until smooth. Taste and adjust as needed—more vinegar, orange, or honey, depending on your preference.&nbsp;

Refrigerate until ready to use. This may be made a few days in advance.

Meanwhile prepare the salad ingredients.

To slice the oranges, cut a slice off the top and bottom of each orange to expose the flesh.&nbsp;

Place the oranges upright on your cutting board and, following the contour of the orange, slice the peel off to expose the flesh. Then cut along the sections of the orange into slices.

Rinse and pat dry the lettuce and add it to a large mixing bowl.

Drizzle the chopped avocado with a little lemon juice to keep it from browning.

Add remaining ingredients and gently toss to combine.

Drizzle desired amount of dressing on top and toss to evenly coat. Serve immediately.

You'll love this easy and bright Mediterranean orange salad! Slices of sweet Navel oranges are given a lift with the addition of pomegranate seeds (arils), fresh mint, and a honey-lime dressing. A festive and light addition to any dinner!

Read the post above for a few important tips.

Easy Mediterranean Orange Pomegranate Salad

oz thinly sliced red onions (about 1 cup)

mint leaves, chopped

Navel oranges, peeled,

kosher salt

sweet paprika

pomegranate

lime, juice of

tbsp honey

tsp orange blossom water, optional (affiliate link)

Make the dressing. In a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside.

Place the sliced onions in a bowl of ice cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.

Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top.

Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)

Finally top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.

Really refreshing and simple.  I'll definitely make again.

I love this salad for all kinds of reasons — it’s beautiful and it has a delicious and unique flavor. I actually like it better made a day in advance — the second day all the flavors have melded.

I make this according to recipe instrutions but use arugula as the base to layer everything.  Still stunning and it's become a family favorite and it works for everyone season!

A vibrant, Mediterranean-inspired salad with fluffy couscous, crispy golden halloumi, juicy pomegranate seeds, and a refreshing mint-lemon dressing. This dish is bursting with flavor and color—perfect as a light main or a show-stopping side!

Halloumi &amp; Pomegranate Couscous Salad with Mint-Lemon Dressing

couscous

boiling water or vegetable broth

oz halloumi cheese, sliced

mint

parsley

pine nuts (optional)

Olive oil,

lemon juice

honey

garlic clove, minced

Prepare the couscous: Add couscous to a bowl. Pour in boiling water or broth, cover, and let steam for 5 minutes. Fluff with a fork and set aside to cool.

Make the dressing: In a small jar, whisk together lemon juice, olive oil, honey, garlic, salt, and pepper until combined.

Fry the halloumi: Heat olive oil in a skillet over medium heat. Fry halloumi slices 2–3 minutes per side until golden and crispy.

Toss the salad: In a large bowl, combine couscous, pomegranate seeds, mint, parsley, and pine nuts. Add dressing and toss gently.

Serve: Top salad with warm halloumi and serve immediately, or enjoy at room temperature!

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