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 ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING
Provided by Suzanne Husseini
Categories Salad Tomato Appetizer Ramadan Eggplant Arugula Pomegranate Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher
Yield 46 servings
Number Of Ingredients 17
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.
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 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
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
ARUGULA SALAD WITH SWEET POTATOES AND FETA
This salad goes well with baked salmon, sauteed shrimp, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss sweet potatoes with 1 tablespoon olive oil; season with salt and pepper. Roast until tender and browned, 15 to 20 minutes. Let cool to room temperature.
- In a large bowl, whisk together 2 tablespoons oil, grated orange zest, orange juice, and white-wine vinegar; season with salt and pepper. Add sweet potatoes, arugula, and feta. Toss to combine and serve immediately.
Nutrition Facts : Calories 286 g, Fat 16 g, Fiber 5 g, Protein 9 g
ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS
This colorful salad is hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms (see Cook's Note below).
- In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. (If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.
Nutrition Facts : Calories 408 g, Fat 13 g, Fiber 10 g, Protein 11 g
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