ARUGULA AND POMEGRANATE SALAD
Provided by James Briscione
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Provided by Kathryn Matthews
Categories Salad Nut Side No-Cook Thanksgiving Low Fat Quick & Easy Pecan Arugula Fall Healthy Pomegranate Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
ARUGULA SALAD WITH POMEGRANATE MOLASSES
This salad is fresh, tangy, and easy to make. Add pomegranate seeds if you like.
Provided by Saba
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
- Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 10.2 g, Fat 10.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 1.8 g
ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
- In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
- Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams
ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS
Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.
Provided by Vicki in CT
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE
This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.
Provided by barbara
Time 5m
Yield 6
Number Of Ingredients 4
Steps:
- Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g
POMEGRANATE PEAR AND ARUGULA SALAD
A wonderful salad. The dressing is one of our favorites and we frequently serve it atop lettuce with raspberries, pear, and walnuts. Recipe adapted from a Trader Joe's recipe.
Provided by januarybride
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
- Divide salad among plates, top each salad with pears and blue cheese.
ARUGULA SALAD WITH, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE
Categories Salad Cheese Leafy Green No-Cook Thanksgiving Orange Fall Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
- Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.
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POMEGRANATE ARUGULA SALAD - EDIBLE COMMUNITIES
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5/5 (1)Category SaladCuisine AmericanCalories 256 per serving
- 1. Preheat an oven to 375°F. Seed the pomegranate; set seeds aside. Peel and halve the onion; cut into thin slices; put them in a small bowl and cover with cold water.
- 2. Spread the nuts on a baking sheet and toast until they just start to turn color, about 10 minutes. Watch them like a hawk—nuts burn easily. Set aside to let cool, then chop.
- Drain the onion slices and pat them dry. Put them in a large salad or serving bowl with the vinegar and the salt, tossing to combine. Let sit 10 minutes before sprinkling in the mustard and then stirring in the olive oil.4.
- 4. Add the arugula to the bowl and toss to coat evenly with the dressing. Sprinkle the pomegranate seeds, chopped nuts, and crumbled feta cheese on top. Grind black pepper over the top, if you like. Serve immediately.
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