Best Pomegranate And Almond Salad Recipes

GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD

Steps:

• Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
• Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

POMEGRANATE AND ALMOND SALAD

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
• Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
• In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.

ROASTED BUTTERNUT SQUASH, MARCONA ALMOND AND POMEGRANATE SALAD

Steps:

• Combine vinegar, olive oil, honey, mustard and black pepper in a jar. Shake thoroughly to combine. Add just enough dressing to the salad greens to coat the leaves very lightly. Add squash and pomegranate seeds. Toss gently. Sprinkle marcona almonds and goat cheese (optional) on salad just before serving. Makes 3-4 servings. SPICE-ROASTED BUTTERNUT SQUASH 1 large butternut squash 1 teaspoon smoked sweet paprika 1 teaspoon garlic powder 1 teaspoon onion salt 1 teaspoon fresh ground black pepper 2 teaspoons balsamic vinegar 3 tablespoons extra virgin olive oil Preheat oven to 375. Cut ends off butternut squash, peel, and slice lengthwise. Remove seeds and chop into 1 inch cubes. In a medium bowl, combine spices, oil and vinegar into a paste. Add squash and toss until coated. Arrange the squash cubes in one layer in a roasting pan. Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout. Serve warm as a side dish, or chill and use in a salad.