Pomegranate Arugula Salad Recipes

ARUGULA AND POMEGRANATE SALAD

Arugula and Pomegranate Salad image

Provided by James Briscione

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

4 breakfast radishes, tender tops reserved if available
1/2 small head cauliflower or 1/4 large head
1 pomegranate
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1/2 teaspoon granulated sugar
1/2 cup extra-virgin olive oil
8 ounces baby arugula
1/2 cup shaved Parmesan (shaved with a vegetable peeler)

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

Arugula Salad with Pomegranate and Toasted Pecans image

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

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 freshly ground pepper
6 tablespoons extra virgin olive oil
2 medium bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

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.

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Roasted Carrot Salad With Arugula and Pomegranate image

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

Ingredients

1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon ground cumin
1 tablespoon pomegranate molasses
1/2 tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
1/4 cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

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

POMEGRANATE PEAR AND ARUGULA SALAD

Pomegranate Pear and Arugula Salad image

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

Ingredients

1 tablespoon red wine (I always use Port)
1 tablespoon balsamic vinegar (I tend to use cherry balsamic)
1 tablespoon red wine vinegar (I tend to use raspberry vinegar)
1/2 teaspoon sugar (may sub Splenda)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons olive oil
1/2 tablespoon honey
1/4 teaspoon dried basil (crushed between your fingers)
7 ounces arugula (may use half romaine and half arugula)
1/2 cup pomegranate seeds
1 cup thinly sliced pear
1/2 cup walnut pieces
4 tablespoons blue cheese, crumbles

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 GOAT CHEESE AND POMEGRANATE

Arugula Salad with Goat Cheese and Pomegranate image

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

Ingredients

2 (5 ounce) packages arugula
3 ounces crumbled chevre (goat cheese)
3 tablespoons pomegranate seeds, or to taste
2 tablespoons vinaigrette dressing, or to taste

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 POMEGRANATE AND TOASTED PECANS

Arugula Salad With Pomegranate and Toasted Pecans image

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

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
2 bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

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

Arugula Salad with Pomegranate Molasses image

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

Ingredients

⅓ cup freshly squeezed lemon juice
1 tablespoon pomegranate molasses
1 tablespoon white vinegar
1 teaspoon sumac powder
salt and ground black pepper to taste
1 cup halved cherry tomatoes
2 cups arugula leaves
¼ cup walnut halves

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, ORANGES, POMEGRANATE SEEDS, AND GOAT CHEESE

Arugula Salad With, Oranges, Pomegranate Seeds, and Goat Cheese image

Categories Salad Cheese Leafy Green No-Cook Thanksgiving Orange Fall Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 10

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons thawed frozen orange juice concentrate
3/4 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 oranges
14 ounces arugula (about 16 cups)
3/4 cup pomegranate seeds or dried cranberries
1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
1/3 cup finely chopped red onion

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

2019-10-24 Instructions. 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 …
From ediblecommunities.com
5/5 (1)
Category Salad
Cuisine American
Calories 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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SIMPLE ARUGULA POMEGRANATE SALAD WITH PARMESAN (ROCCA ...

2021-12-28 First, rinse the arugula/rocket leaves well, then dry them with a salad spinner or clean kitchen towel. Then, grate the parmesan (if you aren’t using it pre-grated). At the same, peel the pomegranate to remove the pomegranate arils (seeds). Finally, assemble the salad in a large serving dish.
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2021-08-03 Place 5 ounces arugula in a large bowl. Pit, peel and cut 2 ripe avocados into 1/4-inch thick slices. Cut 2 mini cucumbers in half lengthwise, then slice crosswise into 1/2-inch thick pieces. Arrange the avocado and cucumber slices on the arugula. Top with 1/2 cup pomegranate arils, crumble 2 ounces feta cheese on top (about 1/2 cup), and ...
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THIS FENNEL, POMEGRANATE + ARUGULA SALAD IS ANYTHING BUT ...

2018-03-05 up to 3 days. For the salad: Remove the green fronds from the top of the fennel and thinly slice the bulb. Thinly slice the celery. Wash and dry the greens as necessary. To serve, place the greens on a platter. Top with the fennel, celery, and pomegranate seeds. Toss with the desired amount of dressing to taste.
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2021-12-20 Preheat the oven to 350 degrees and place the pecans on a rimmed baking sheet. Bake for 8-10 minutes or until browned and fragrant. Set aside. While the pecans toast, prep your ingredients. Place the arugula, orange, pomegranate, red onion and goat cheese in a large bowl.
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ARUGULA POMEGRANATE SALAD RECIPE - CREATE THE MOST AMAZING ...

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ARUGULA AND POMEGRANATE SALAD | ASWEETLIFE

2012-09-14 Instructions. Coarsely chop the Arugula and place in a large salad bowl and add the pomegranate seeds. Combine the olive oil, lemon juice, in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad. Toss and serve. Yield: 4. 1.3.
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Instructions. (Hide Photos) 1. Make the dressing by whisking together the lemon juice, apple cider vinegar, honey, and olive oil. Season with salt and pepper. 2. When ready to serve, toss together all the ingredients with the dressing. Nutritional Facts.
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ARUGULA POMEGRANATE SALAD | MEDITERRANEAN DIET, HEALTHY ...

Halve the cherry or teardrop tomatoes. Halve the pomegranate. Hold it cut side down in the palm of your hand over a large mixing bowl, and using the back of a heavy tablespoon tap the pomegranate vigorously to loosen the arils. Add the arugula and cherry tomatoes to the bowl.
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PEAR, POMEGRANATE, AND ALMOND ARUGULA SALAD (PALEO, GF)

2017-11-21 Add baby arugula, pomegranate seeds, sliced almonds, sliced bosc pears, and crumbled goat cheese (optional) to a large bowl and mix. In a small bowl, mix together the olive oil, tarragon vinegar, lemon juice, honey, salt, pepper and herbes de provence until the dressing thickens. Pour most of the dressing on top of the salad and mix.
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Directions: Whisk together vinaigrette ingredients. Season to taste with salt and pepper. Add the arugula, pear and pomegranate seeds to a large bowl. Drizzle with vinaigrette and toss gently to coat. Divide the salad evenly on 6 plates. Top with goat cheese and …
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ARUGULA, ORANGE AND POMEGRANATE SALAD RECIPE — THE MOM 100

2019-10-28 Directions. Make the vinaigrette. In a small container, combine the shallots, lemon juice, rice vinegar, olive oil, salt and pepper. Shake to blend. Place the arugula in a large serving bowl with the onion. Peel the oranges, and use a paring knife to remove all of the white pith from the outside of the fruit.
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FARRO, POMEGRANATE, & ARUGULA SALAD WITH SHALLOT ...

2014-12-22 Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350F. Place in a large bowl. De-seed pomegranate (I like this method .) Add pomegranate to bowl with walnuts. Add cranberries, arugula, cooked farro, and dressing. Stir to combine.
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ARUGULA PEAR SALAD WITH PISTACHIOS AND POMEGRANATE - OUR ...

2018-01-06 In a large salad bowl, combine the baby arugula, pomegranate seeds, and pistachios. Pour in half the vinaigrette and toss to combine. Divide the base salad between four plates, and place half a sliced pear on each salad bed. Top with additional cracked black pepper to taste, and serve with the remaining vinaigrette on the side.
From oursaltykitchen.com

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ARUGULA SALAD RECIPE WITH GOAT CHEESE + HOMEMADE DRESSING

2014-12-05 Cook for 5-7 minutes, until sugar is melted and crusted on pecans. Remove from heat and place candied pecans on plate to cool. In a small bowl, combine ground mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine. Add fresh arugula, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
From joyfulhealthyeats.com

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POMEGRANATE AND ROCKET SALAD - EASY RECIPES, TV SHOWS

Easy. Position an oven rack about 4 inches away from the grill heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the cous. Prep Time.
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POMEGRANATE, PEAR AND ARUGULA SALAD RECIPE | MYRECIPES

Directions. Instructions Checklist. Step 1. In a small bowl, whisk all dressing ingredients except oil. Whisk in oil. In a bowl, toss arugula, pomegranate …
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