Arugula Salad With Pomegranate Molasses Recipes

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

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.

EASY ARUGULA SALAD

Steps:

• In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
• Divide salad onto plates, and top with slices of avocado.

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

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

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.

POMEGRANATE, ARUGULA SALAD

Steps:

• 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.

ARUGULA SALAD WITH POMEGRANATE MOLASSES

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.

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

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 ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING

Steps:

• Preheat the oven to 400°F.
• Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
• Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
• In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
• Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.