Pomegranate Fluff Salad Recipes

POMEGRANATE HOLIDAY SALAD

Pomegranate Holiday Salad image

Provided by Katie Lee Biegel

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups arugula
3 tablespoons chopped toasted walnuts
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish
1 orange, segmented, plus the juice squeezed from the pulp
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Nutrition Facts : Calories 212, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 199 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 3 grams, Sugar 17 grams

PRETTY POMEGRANATE SALAD

Pretty Pomegranate Salad image

Colorful springtime salad.

Provided by Shay

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

10 ounces fresh baby spinach leaves
10 ounces arugula leaves
½ red onion, thinly sliced
1 (10 ounce) can mandarin oranges, drained
1 pomegranate, peeled and seeds separated

Steps:

Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.8 g, Fat 0.9 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 79.5 mg, Sugar 15 g

POMEGRANATE FLUFF SALAD

Pomegranate Fluff Salad image

My sister-in-law brought this salad to Thanksgiving one year and we all loved it. It's a fun way to introduce folks to pomegranate.-Jennie Richards, Riverton, Utah

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 10

Ingredients

5 cups pomegranate seeds (about 3 large pomegranates)
3 cans (11 ounces each) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
3 medium apples, chopped
2 medium bananas, sliced
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts
2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, combine the first 7 ingredients. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Gently fold into fruit mixture. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 20mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

FRESH FIG, APPLE, AND POMEGRANATE SALAD

Fresh Fig, Apple, and Pomegranate Salad image

Mixed greens-including spinach, arugula, leaf lettuces, and Romaine-combine with fresh figs, apples, and pomegranates to create a fresh, crunchy salad. Tossed with a creamy vinaigrette and topped with feta and sliced almonds, there is interest in every bite.

Provided by Bibi

Categories Green Salads

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3 tablespoons sour cream
1 teaspoon Dijon mustard
1 stalk green onion, chopped
1 clove garlic, minced
salt and freshly ground black pepper to taste
5 ounces mixed salad greens
8 medium (blank)s fresh figs, halved
1 medium Granny Smith apple, chopped
4 tablespoons pomegranate seeds
4 tablespoons sliced almonds
4 tablespoons crumbled feta cheese

Steps:

Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 29.8 g, Cholesterol 13.2 mg, Fat 17.8 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 4.6 g, Sodium 155 mg, Sugar 23 g

COUSCOUS AND POMEGRANATE SALAD

Couscous and Pomegranate Salad image

Make and share this Couscous and Pomegranate Salad recipe from Food.com.

Provided by strawberrybird

Categories Grains

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup couscous
boiling water
1 tablespoon olive oil
2 teaspoons sherry wine vinegar
1/2 teaspoon harissa
1 teaspoon lemon juice
1 cup dried apricot, diced
2 -3 cups pomegranate seeds (from 1 pomegranate)
1 green pepper, diced

Steps:

Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
Add green pepper and pomegranate seeds.

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