Pomegranate And Almond Salad Recipes
POMEGRANATE AND ALMOND SALAD
Baby greens are sprinkled with tart-sweet pomegranate seeds, almonds, and an easy citrus dressing for a salad that tastes as festive as it looks!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
- Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
- In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.
Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 2 g, TransFat 0 g
POMEGRANATE SPINACH SALAD
A so-simple homemade vinaigrette with crunchy almonds and pomegranate arils will have even the veggie-haters reaching for seconds. This Allrecipes Magazine recipe is based on Jamie's Cranberry Spinach Salad.
Provided by Allrecipes Magazine
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 13
Steps:
- Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted.
- Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.
- Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.4 g, Cholesterol 2.5 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 26 mg, Sugar 3.6 g
POMEGRANATE AND ALMOND TABBOULEH
Tabbouleh is a parsley and bulgur salad with roots in Middle Eastern cuisine. New Orleans chef Alon Shaya enlivens his version with herbs and spices such as fresh mint, garam masala, and allspice, in addition to almonds and bright pomegranate seeds.
Provided by Alon Shaya
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tabbouleh: Pull parsley leaves from stems; discard stems. Bunch the parsley leaves together, then coarsely chop. Add to a bowl, along with the almonds.
- Add 1 cup water and a pinch of salt to a small pot and bring to a boil. Add bulgur, stir, and turn off heat. Cover the pot with a towel and set aside, for at least 10 minutes and up to 20, to "bloom" the bulgar: it will absorb the water and soften.
- Pull mint leaves from stems. Stack the leaves, tightly roll, and thinly slice perpendicular to the roll to create thin ribbons. (This technique is called "chiffonade.") You should have about a tablespoon. Add mint to the bowl, followed by pomegranate seeds. Add the zest and juice of half a lemon to the bowl. Drizzle in olive oil and toss to coat. Dice onion and add to salad.
- Vinaigrette: In a small bowl, add olive oil, juice from remaining half of lemon, garam masala, and allspice. Season with a big pinch of salt, then whisk to combine. Drizzle the vinaigrette into the salad and stir. Add ¼ cup softened bulgur to the salad. (Chef Shaya prefers more parsley than bulgur, but you can adjust to your liking.) Serve at room temperature.
POMEGRANATE SPINACH SALAD
Whenever I take this salad to an event, people always ask for the recipe. It's perfect for the holidays.-Sheila Saunders, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 11g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
KALE SALAD WITH POMEGRANATE, SUNFLOWER SEEDS AND SLICED ALMONDS
A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch!
Provided by calabash0420
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
- Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 17.3 g, Fat 11.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 268.5 mg, Sugar 11.7 g
GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD
Categories Leafy Green Nut Appetizer Thanksgiving Vegetarian Quick & Easy Lunch Almond Healthy Vegan Pomegranate Watercress Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
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