pomegranate salad recipe

This fresh and zesty Halloumi Cous Cous and Pomegranate Salad recipe makes the most amazing meal no matter the weather. Filling, delicious and full of all the good things, you will be coming back for seconds in no time. Packs well for a picnics, lunches or potlucks. Pairs well with grilled chicken or fish and can be prepped ahead of time for busy days.

Halloumi and Cous Cous Pomegranate Salad Recipe

Pearl (Israeli) cous cous

Halloumi ((around 6 ounces))

Pomegranate

baby spinach

pecans

mint leaves

lemon (juiced)

olive oil

tbsp apple cider vinegar

Heat a tablespoon of oil in a saucepan. Add the couscous and toast for about 2 minutes. Add two cups of boiling water, reduce to a simmer, cover and cook for 10-12 minutes or until cooked through. When cooked, drain and rinse the couscous and place into a serving dish to cool.

Slice the halloumi. Add a splash of oil to the saucepan and once hot cook for about 3 minutes on each side, until lightly golden, set aside. (For grilling instructions see the post above)

Chop the pomegranate in half and remove the seeds by firmly hitting the outside with a wooden spoon or a spatula while holding the pomegranate over a bowl. Squeeze gently to help release the arils.

Roughly chop the candied pecans and the mint.

Combine the cous cous with the halloumi, pomegranate seeds, baby spinach, candied pecans and mint and toss gently.

Mix together the lemon juice, olive oil and apple cider vinegar and drizzle over the salad to serve.

Salad Dressing

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

walnuts

maple syrup

fine sea salt

balsamic vinegar

extra virgin olive oil

garlic,

cinnamon

Dijon mustard

Salt and pepper,

head radicchio, chopped

Fuyu persimmons, sliced

pomegranate arils

goat cheese

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

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.

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