Apple Salad With Pomegranate Molasses Recipes

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CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE



Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 14

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

PERFECT POMEGRANATE SALAD



Perfect Pomegranate Salad image

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Provided by Sonja Overhiser

Categories     Side dish

Time 20m

Yield 4

Number Of Ingredients 7

1 cup pomegranate seeds (from 1 medium pomegranate)
1 shallot
1 Granny Smith apple or Bosc pear
1/2 cup toasted pecans or glazed pecans*
1 recipe Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (or dress with olive oil and pomegranate molasses)
3 ounces (6 cups) mixed greens
2 ounces soft goat cheese or feta (omit for vegan)

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.)

Nutrition Facts : ServingSize (without dressing), Calories 204 calories, Sugar 11.6 g, Sodium 102.8 mg, Fat 13.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 5.2 g, Protein 6.1 g, Cholesterol 6.5 mg

SWEET AND SAVORY KALE SALAD



Sweet and Savory Kale Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes (peeled, halved and cut into 1/3-inch half-moons)
One 14-ounce bag frozen pearl onions (thawed and well drained)
3 tablespoon olive oil
Kosher salt
1 Honeycrisp or Fuji apple (cut into 1/4-inch half-moons)
Half 5-ounce container baby kale
1/4 cup pomegranate seeds

Steps:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
  • Preheat the oven to 425 degrees F.
  • For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
  • For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
  • Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
  • Sprinkle the salad with the pomegranate seeds before serving.

Nutrition Facts : ServingSize 6

APPLE SALAD WITH POMEGRANATE MOLASSES



Apple Salad With Pomegranate Molasses image

Delicious and fancy like. "What does pomegranate molasses taste like?... It has that deep, grown-up flavor similar to espresso that makes food taste more sophisticated. But it's not bitter and that makes it totally different in my eyes than regular molasses, which I haven't managed to love yet even though I tried hard." Modified from a fruit salad recipe found on http://www.dinnersanddreams.net.

Provided by UmmBinat

Categories     Dessert

Time 7m

Yield 2 , 2 serving(s)

Number Of Ingredients 5

2 granny smith apples, peeled, cored and cut into bite-sized cubes
2 tablespoons sunmaid raisins
2 tablespoons pistachios or 2 tablespoons walnuts, coarsely chopped
2 tablespoons pomegranate molasses (I use Cortas brand here)
1/2 tablespoon good quality honey (I use, local, organic, raw honey or creamed honey)

Steps:

  • Combine all of the ingredients in a mixing bowl.
  • Chill. (If you prefer don't, but we like it chilled).
  • Enjoy!

Nutrition Facts : Calories 183.4, Fat 3.8, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 39.4, Fiber 5.5, Sugar 29.7, Protein 2.4

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE



Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads endive, thinly sliced crosswise
1 1/2 cups toasted coarsely chopped walnuts
3/4 pound Napa valley blue cheese, crumbled
Pomegranate Vinaigrette, recipe follows
Salt and freshly ground black pepper
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt and freshly ground black pepper
2/3 cup extra-virgin olive oil

Steps:

  • Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

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