Best Pomegranate And Walnut Salad Recipes

Mâche, Pomegranate, and Walnut Salad image

Yield Serves 2

Number Of Ingredients 6

1 pomegranate
1/2 teaspoon sugar
1/2 teaspoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 cup mâche (lamb's lettuce), rinsed gently and dried
2 tablespoons walnut halves, chopped coarse

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.

Pomegranate and walnut salad image

Provided by lennigeorge

Time 20m

Yield Serves 4

Number Of Ingredients 8

Steps:

Take the seeds from the pomegranate, taking care to remove all the yellow skin
Lightly crush the walnuts
mix the olive oil, lemon juice and mustard well
Toss the lettuce leaves in the French dressing, add the walnuts and finally add the pomegranate seeds and serve

ROASTED BUTTERNUT SQUASH, POMEGRANATE, AND WALNUT SALAD image

Yield 6 servings

Number Of Ingredients 11

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses

Steps:

Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room-temperature squash over salad. Drizzle with pomegranate molasses and serve.