Whisk together dressing ingredients.
After salad ingredients are prepped, preheat oven to 375 degrees F.
Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
Assemble salad with greens, persimmons, pomegranate seeds, and basil.
Just before serving, warm the goat cheese in the oven for about 3 minutes.
Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
Dice bananas, peppers and onions.
Toss bananas, peppers, onions, pomegranate seeds and sugar together.
In a separate bowl whisk together oil, vinegar, and pomegranate molasses.
Drizzle over salad mixture and gently toss.
Chill for 2 hours.
Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl.
Mix together honey and juice, then pour onto salad mixture and toss.
Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
ooker, combine the chicken, onion, pomegranate molasses, ginger, garlic, lemon juice
Brush avocado slices with lime juice.
Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
Drizzle 1.5 t dressing over each salad.
Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.
he dressing and garnish with pomegranate seeds. Serve with rusty bread
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
hisk the pomegranate molasses, vinegar, and 1/2
o combine.
ASSEMBLING THE SALAD:
Add just enough dressing
0 mins.
For the pomegranate salad, whisk pomegranate juice, lemon juice, remaining
onions, herbs and half the pomegranate seeds in a large bowl
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.
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.
In a small saucepan, boil pomegranate juice until reduced to 1/4 cup (about 5 minutes). Let cool. Whisk in lemon juice, oil, salt, thyme and pepper. In a bowl, gently mix spinach, radicchio, pomegranate seeds, and almonds with dressing. Quarter and core pear. Thinly slice crosswise then stack and cut into matchsticks. Arrange pears over salad.
uice, honey and pomegranate molasses then drizzle over salad and toss to
Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
Gently mix salad greens with vinaigrette.
Divide greens on 6 to 8 salad plates or large platter.
Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
Enjoy!
mall bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper
In a bowl, mix the chutney, vinegar, mustard and orange juice. Gradually whisk in 3 tbsp oil. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and saute the turkey for 3 mins, turning until cooked through. Season with salt and black pepper and drain.
Toss together the salad, onions, mango and pomegranate seeds. Arrange in bowls, drizzle with the dressing and top with the turkey strips. Serve immediately.