Best Herb Salad With Pomegranate Pistachios Recipes

HERB SALAD WITH POMEGRANATE & PISTACHIOS

Herb salad with pomegranate & pistachios image

A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes

Provided by Sarah Cook

Time 15m

Number Of Ingredients 9

Ingredients

juice 1 orange
3 tbsp red wine vinegar
1 tbsp clear honey
small bunch dill , very roughly chopped
small bunch mint , picked and torn
bunch spring onions , finely sliced
100g bag mixed salad leaves
120g tub pomegranate seeds (or seeds from 1 pomegranate)
100g bag pistachios , roughly chopped

Steps:

Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

POMEGRANATE, PEAR, PISTACHIO SALAD WITH CREAMY POMEGRANATE DRESSING

POMEGRANATE, PEAR, PISTACHIO SALAD WITH CREAMY POMEGRANATE DRESSING image

Number Of Ingredients 17

Ingredients

1 head romaine lettuce- chopped
1 sweet apple- chopped
1 pear-chopped
1 cucumber- peeled and chopped
1 red bell pepper-chipped
1/4 red onion-chopped
1/3 cup roasted/salted pepitas
1/3 cup roasted/salted sunflower seeds (or pistachios)
1/3 cup pomegranite seeds
1/2 cup feta cheese
5.3 ounce Dressing- Greek yogurt- cherry pomegranite
3 tablespoon sweet asian chili sauce
2 tablespoon pomegranate juice
2 tablespoon mayonaisse
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/2 tablespoon worcetshire sauce

Steps:

Whisk together all of the Creamy Pomegranate Dressing ingredients in a medium bowl and chill in the refrigerator while you prepare the salad. Combine salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Top with freshly ground salt and pepper.

CHOPPED HERB & POMEGRANATE SALAD

Chopped herb & pomegranate salad image

A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber

Provided by Cassie Best

Categories Side dish

Time 15m

Number Of Ingredients 10

Ingredients

juice and zest 1 lemon
1 tbsp pomegranate molasses
1 tbsp olive oil
1 tsp sugar
2 Mediterranean cucumber (or 1 regular), deseeded and finely chopped
2 large tomatoes , deseeded and finely chopped
110g tub pomegranate seeds (or seeds from 1 pomegranate)
small bunch parsley , chopped
small bunch dill , chopped
small bunch mint , all chopped

Steps:

In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning.
Add cucumbers, tomatoes, deseeded and finely chopped, pomegranate seeds and parsley, dill and mint. Toss everything together and serve.

Nutrition Facts : Calories 87 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD

Broccoli, Herb, and Pistachio

In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 8

Ingredients

12 ounces broccoli crowns, cut into large pieces.
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh cilantro
1 cup chopped apple and/or pomegranate arils
Juice and zest of 1 lemon
1/4 cup extra-virgin olive oil
Salt and pepper
Chopped pistachios and sumac pepper, for serving

Steps:

Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.