Pomegranate And Walnut Salad Recipes

POMEGRANATE, ARUGULA SALAD

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

MâCHE, POMEGRANATE, AND WALNUT SALAD

Steps:

• Halve pomegranate crosswise and reserve 2 tablespoons seeds from 1 half. Juice other pomegranate half with a citrus juicer (there will be about 2 tablespoons juice). In a very small saucepan simmer juice, sugar, and vinegar until reduces to abut 1 tablespoon and cool to room temperature.
• Divide juice mixture between 2 salad plates and drizzle with oil. Divide mâche, walnuts, and reserved seeds between plates and season with salt and pepper.

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

BULGUR, POMEGRANATE AND WALNUT SALAD

Steps:

• Preheat the oven to 350°. Toast the walnuts in a pie plate for about 8 minutes, or until golden and fragrant. Let cool slightly, then chop coarsely.
• Heat the sun-dried tomato oil in a large saucepan. Add the tomatoes and cook over moderately high heat for 1 minute.
• Add the bulgur and stir to coat with the oil. Add the chickpeas, Aleppo pepper and boiling water and bring to a simmer. Reduce the heat to low, cover and cook without stirring for 20 minutes.
• Remove from the heat and let stand covered and undisturbed until cooled slightly, about 30 minutes.
• Using 2 forks, fluff the bulgur. Add the grape tomatoes, pomegranate seeds, dill, mint and lemon juice and season with salt and pepper.
• Transfer to a platter. Drizzle the diluted pomegranate molasses over the salad and scatter the walnuts on top. Serve warm.

HALLOUMI, POMEGRANATE & WALNUT SALAD

Steps:

• Whisk all of the dressing ingredients together with some seasoning, then set aside.
• Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
• Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.