Pomegranate Arugula Salad Recipes

ARUGULA AND POMEGRANATE SALAD

Arugula and Pomegranate Salad image

Provided by James Briscione

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

4 breakfast radishes, tender tops reserved if available
1/2 small head cauliflower or 1/4 large head
1 pomegranate
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1/2 teaspoon granulated sugar
1/2 cup extra-virgin olive oil
8 ounces baby arugula
1/2 cup shaved Parmesan (shaved with a vegetable peeler)

Steps:

Thinly slice the radishes and florets of cauliflower on a mandoline or with a vegetable peeler. Cover with a damp towel and reserve. Wash and dry the radish tops if using.
Cut the pomegranate in half. Save one half for another use. Cup the pomegranate half in your hand, hold over a large bowl and beat it with the back of a spoon to expel the seeds. The bowl should catch the seeds and any juice.
Add the lemon zest and juice, 1 teaspoon kosher salt and sugar to the bowl and whisk in the olive oil.
When ready to serve, add the arugula (and radish tops if using) to the bowl with the dressing and toss gently to combine. Season to taste with salt and pepper. Add the shaved radishes and cauliflower and gently mix. Scatter the cheese over the top of the salad and serve immediately.

ARUGULA SALAD WITH POMEGRANATE MOLASSES

Arugula Salad with Pomegranate Molasses image

This salad is fresh, tangy, and easy to make. Add pomegranate seeds if you like.

Provided by Saba

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

⅓ cup freshly squeezed lemon juice
1 tablespoon pomegranate molasses
1 tablespoon white vinegar
1 teaspoon sumac powder
salt and ground black pepper to taste
1 cup halved cherry tomatoes
2 cups arugula leaves
¼ cup walnut halves

Steps:

Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 10.2 g, Fat 10.2 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 1.8 g

ARUGULA SALAD WITH GOAT CHEESE AND POMEGRANATE

Arugula Salad with Goat Cheese and Pomegranate image

This is a festive salad I served for Thanksgiving this year. I usually make it with my homemade shallot vinaigrette (I always have a jar in the fridge), but you can use any vinaigrette or dressing that you like.

Provided by barbara

Time 5m

Yield 6

Number Of Ingredients 4

Ingredients

2 (5 ounce) packages arugula
3 ounces crumbled chevre (goat cheese)
3 tablespoons pomegranate seeds, or to taste
2 tablespoons vinaigrette dressing, or to taste

Steps:

Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 4.3 g, Cholesterol 11.2 mg, Fat 4.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 162.4 mg, Sugar 3.6 g

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

Arugula Salad with Pomegranate and Toasted Pecans image

Provided by Kathryn Matthews

Categories Salad Nut Side No-Cook Thanksgiving Low Fat Quick & Easy Pecan Arugula Fall Healthy Pomegranate Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 freshly ground pepper
6 tablespoons extra virgin olive oil
2 medium bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

Steps:

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

POMEGRANATE PEAR AND ARUGULA SALAD

Pomegranate Pear and Arugula Salad image

A wonderful salad. The dressing is one of our favorites and we frequently serve it atop lettuce with raspberries, pear, and walnuts. Recipe adapted from a Trader Joe's recipe.

Provided by januarybride

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon red wine (I always use Port)
1 tablespoon balsamic vinegar (I tend to use cherry balsamic)
1 tablespoon red wine vinegar (I tend to use raspberry vinegar)
1/2 teaspoon sugar (may sub Splenda)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons olive oil
1/2 tablespoon honey
1/4 teaspoon dried basil (crushed between your fingers)
7 ounces arugula (may use half romaine and half arugula)
1/2 cup pomegranate seeds
1 cup thinly sliced pear
1/2 cup walnut pieces
4 tablespoons blue cheese, crumbles

Steps:

Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.

PRETTY POMEGRANATE SALAD

Pretty Pomegranate Salad image

Colorful springtime salad.

Provided by Shay

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

10 ounces fresh baby spinach leaves
10 ounces arugula leaves
½ red onion, thinly sliced
1 (10 ounce) can mandarin oranges, drained
1 pomegranate, peeled and seeds separated

Steps:

Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 19.8 g, Fat 0.9 g, Fiber 3.6 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 79.5 mg, Sugar 15 g

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