Herb Salad With Pomegranate Pistachios Recipes

MIXED GREENS WITH POMEGRANATES, PISTACHIOS AND PEARS

Mixed Greens with Pomegranates, Pistachios and Pears image

Provided by Abbe Odenwalder

Categories Salad

Time 20m

Number Of Ingredients 15

Ingredients

1 large shallot, halved and thinly sliced
1 T pomegranate molasses
2 T sherry or red wine vinegar
1 t lime juice
1 t honey
1/2 t kosher salt
1/4 t fresh ground black pepper
1/3 c olive oil
8 c mixed green herb salad
Mint leaves (8-10 thinly sliced)
2 ripe pears, thinly sliced (You can cut these into cubes, but I like them sliced in the shape of the pear
1/3 c pomegranate arils
3 oz cranberry goat cheese or feta
1/4 c chopped pistachios
Zest of 1/2 a lime

Steps:

Combine shallot, pomegranate molasses, vinegar, lime juice, honey, salt and pepper and whisk until the salt is dissolved.
Whisk in the olive oil and let the vinaigrette stand at room temperature while you prepare the salad.
Combine mixed greens, and half of the pomegranate seeds, and half of the goat's cheese and half of the lime zest in a large bowl. Whisk the dressing and add enough to dress the salad. Go slow! No one likes a soggy salad. Toss well. Add more as needed.
Add the sliced pears, the rest of the goat's cheese and lime zest. Sprinkle the rest of the pomegranate arils and pistachios over the top. Serve right away!

CITRUS SALAD WITH PISTACHIOS AND POMEGRANATE

Citrus salad with pistachios and pomegranate image

A fresh and tangy citrus salad with navel oranges, ruby grapefruit, tangerines and clementines perfumed with orange blossom water and decorated with pistachios and pomegranate seeds.

Provided by Razena Schroeder

Categories Salad

Time 20m

Number Of Ingredients 8

Ingredients

2 medium ruby grapefruit
1 navel orange
1 tangelo / mineola
a few drops of orange flower water (optional, not more than 1/8 teaspoon or it will taste soapy)
15 ml roasted pistachio slivers
15 ml pomegranate seeds
1 ml flaky sea salt
2.5 ml olive oil (approximately 1/2 teaspoon)

Steps:

Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
Slice the fruits and arrange on a plate and sprinkle with salt flakes.
Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.

Nutrition Facts : ServingSize 100 g, Calories 220 kcal, Carbohydrate 44 g, Protein 4 g, Fat 5 g, Sodium 195 mg, Fiber 7 g, Sugar 29 g

BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD

Broccoli, Herb, and Pistachio

In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

12 ounces broccoli crowns, cut into large pieces.
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh cilantro
1 cup chopped apple and/or pomegranate arils
Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper
Chopped pistachios and sumac pepper, for serving

Steps:

Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.

QUINOA, HERB & POMEGRANATE SALAD

Quinoa, Herb & Pomegranate Salad image

A new way to use all-round wonder ingredient quinoa in a tasty, low Gi supper for two. Add chopped dried apricots instead of the pomegranate. Or try adding some cooked shredded chicken.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

5 1/2 ounces quinoa
1 vegetable bouillon cube
2 1/2 ounces pine nuts
1 pomegranate, seeds removed
1/2 ounce mint, chopped
1/2 ounce cilantro, chopped
1 lime, juiced
4 tablespoons extra-virgin olive oil

Steps:

Cook the quinoa according to pack instructions adding the vegetable bouillon cube to the cooking water. Leave to cool, then break up with a fork.
Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
Serve.

Nutrition Facts : Calories 838.2, Fat 56.2, SaturatedFat 6, Sodium 26.1, Carbohydrate 76.4, Fiber 8, Sugar 14.7, Protein 16.5

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