Pomegranate Mixed Greens Salad Recipes

POMEGRANATE & PEAR GREEN SALAD WITH GINGER DRESSING

Steps:

• To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they're fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
• Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
• To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn't quite zippy enough, add another teaspoon of vinegar.
• Wait to dress the salad until you're ready to serve (the dressing will wilt the greens over time). When you're ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

PERFECT POMEGRANATE SALAD

Steps:

• Cut and seed the pomegranate.
• Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
• Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
• Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
• Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

GREEN SALAD WITH TANGERINES AND POMEGRANATE SEEDS

Steps:

• Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
• In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
• Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

GREEN SALAD WITH POMEGRANATE

Steps:

• In a medium bowl, whisk together vinegar, orange juice, orange zest, and pomegranate molasses; slowly whisk in olive oil to form an emulsion. Season vinaigrette with salt and pepper.
• Place greens and pomegranate seeds in a large bowl; drizzle with vinaigrette and toss to combine.

FRESH FIG, APPLE, AND POMEGRANATE SALAD

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.

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD

Steps:

• Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
• Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.