Pomegranate Pear Pistachio Salad With Creamy Pomegranate Dressing Recipes

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KALE SALAD WITH PISTACHIOS & POMEGRANATE



Kale Salad with Pistachios & Pomegranate image

This salad packs a mouthful of vibrant colors and flavors, all in one bite. Hearty kale holds up to robust mix-ins (pomegranate seeds, pistachios, cooked quinoa) and keeps its crispness after soaking in vinaigrette, which Amanda Haas suggests you do, both for flavor and meal prep ease.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 bunches Tuscan kale, also known as lacinato, dinosaur, or black kale
1/4 red onion
1/4 cup coarsely chopped pistachios
1/4 cup pomegranate seeds
1 cup cooked quinoa, cooled (optional)
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Steps:

  • Julienne the kale leaves: Grasp the bottom of the stem with one hand, and use the other to firmly strip the leaf from the stem on either side; discard the stem. Repeat with all the leaves. Stack the leaves, roll them like a cigar, and coarsely chop crosswise to create ribbons of kale. Place in a large bowl and set aside.
  • Vinaigrette: In a small bowl, whisk together mustard, vinegar, and honey. Season to taste with salt and pepper. Slowly add the olive oil in a steady stream, whisking continuously. At least 30 minutes before serving, combine the kale with half of the vinaigrette; use your hands to toss, making sure each leaf is coated. Letting the leaves rest in the vinaigrette eliminates the need for massaging. Set aside.
  • Just before serving, slice thin half-moons of red onion; separate the slices with your fingers, and sprinkle on the salad. Add the pistachios, pomegranate seeds, and cooked quinoa. Top with some or all of the remaining vinaigrette as needed, then toss well with your hands to combine. Transfer to serving plate, making sure the ingredients are evenly distributed, and serve immediately.

PEAR AND POMEGRANATE SALAD



Pear and Pomegranate Salad image

A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.

Provided by JPMJ

Categories     Salad     Green Salad Recipes

Time 12m

Yield 2

Number Of Ingredients 9

3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
⅓ cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
½ tablespoon honey
ground black pepper to taste

Steps:

  • Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  • Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 23.5 g, Fat 7.1 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 88 mg, Sugar 15.4 g

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