Best Pomegranate Apple Salad Recipes

WENDY'S APPLE POMEGRANATE SALAD

Steps:

• In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad., In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.

ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
• Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

APPLE, POMEGRANATE, AND PECAN SALAD

Steps:

• Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
• Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
• Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS

Steps:

• Vinaigrette:.
• Wisk vinegar, honey, shallot, and mustard in medium bowl.
• Gradually wisk in oil.
• Season with salt and pepper.
• Salad:.
• Place torn lettuce in a large bowl.
• Add vinaigrette, nuts, and apple.
• Toss to coat.
• Garnish with pomegranate seeds, tarragon (if using) and cheese.

CHICKEN SALAD WITH APPLE, POMEGRANATE, AND BEET

Steps:

• In a medium pot, combine chicken and enough water to cover by 1 inch; season with salt. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through, 18 to 20 minutes. Transfer chicken to a plate and let sit until cool enough to handle. Remove skin and bones and thinly slice.
• Meanwhile, whisk together orange zest and juice, and oil; season with salt and pepper. Arrange beets on a large platter. Top with greens, chicken, apples, and pomegranate seeds. Drizzle with orange dressing.

APPLE & PEAR SALAD W/POMEGRANATE VINAIGRETTE

Steps:

• Apple Pear Salad with Pomegranate Vinaigrette Print Prep time 15 mins Total time 15 mins This Apple Pear Salad with Pomegranate Vinaigrette makes a delicious salad anytime of year, but especially throughout the holidays. Author: Robyn Stone | Add a Pinch Serves: 8-10 Instructions Pomegranate Vinaigrette In a large measuring cup, combine Pomegranate juice, honey, vinegar, and mustard. Whisk together until well-combined. Continue to whisk as you add in olive oil to emulsify. Pour dressing into serving container and set aside. Salad In a medium bowl, pour about ½ cup of Pomegranate Vinaigrette. Core and slice apples and pears, adding to the bowl and tossing in the vinaigrette. In another large serving bowl, combine salad greens, roasted pecans, bleu cheese crumbles and pomegranate seeds. Using a slotted spoon, remove fruit from dressing and add into the salad bowl. Serve with dressing.

APPLE, POMEGRANATE, CANDIED WALNUT AUTUMN SALAD

Steps:

• 1. Toast walnuts in preheated 250 degree oven for 15 minutes until golden brown. 2. Place a 2 quart saucepan over a medium heat. Add peanut oil, heat to 350 degrees F. 3. Blanch nuts in boiling water for about one minute. 4. Remove and toss with powdered sugar. 5. Carefully with a slotted spoon drop the coated nuts into the 350 degree oil. 6. Cook for 30 seconds until crisp and golden. Remove with slotted spoon and place on paper towel lined cookie sheet. 7. Once cooled roughly chop nuts, and reserve. 8. Combine the vinagrette ingredients. The dijon mustard, chopped thyme, shallots, balsamic vinegar. Whisk together. 9. Continue to whisk while adding the oils into your mustard base. This may take five minutes. 10. Toss salad ingredients together in large bowl. 12. Arrange the nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble roquefort over the top and place the caramelized walnuts on top.

ARUGULA, FENNEL, APPLE, AND POMEGRANATE SALAD WITH WALNUTS

Steps:

• Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing. Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad amony 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• For the vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. For the salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

APPLE SALAD WITH POMEGRANATE MOLASSES

Steps:

• Combine all of the ingredients in a mixing bowl.
• Chill. (If you prefer don't, but we like it chilled).
• Enjoy!

FRESH FIG, APPLE, AND POMEGRANATE SALAD

Steps:

• Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
• Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
• Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

AUTUMN APPLE SALAD WITH POMEGRANATE

Steps:

• 1. Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat; stir in vinegar and honey. Season with salt and pepper. 2. Combine salad mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among servings. Top with goat cheese, pomegranate seeds, and remaining dressing.

APPLE, POMEGRANATE AND WHEAT BERRY SALAD

Steps:

• Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water.
• Place in a large heavy saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour. Drain and rinse.
• Whisk together the orange juice, oil, honey, grated orange rind, salt and pepper.
• Toss together wheat berries, chopped apple, pomegranate seeds, mint and dressing.
• Refrigerate for at least 30 minutes to allow the flavors to combine.
• Serve cold or at room temperature.

ROASTED BUTTERNUT SQUASH, APPLE, POMEGRANATE SALAD

Steps:

• Preheat oven to 400. Line a baking sheet with a silicone mat or foil. Toss squash with olive oil and salt. Arrange in single layer on prepared sheet. Bake 20-25 minutes, until squash is lightly browned. Remove form the oven and let cool for 10 minutes. Toss mixed greens, squash, apple and Vinaigrette. Top w/ goat cheese, walnuts and pomegranate seeds.

APPLE POMEGRANATE SALAD

Steps:

• Whip cream with vanilla and sugar.
• Combine the whipped cream with the apples and pomegranates.
• Add any other toppings you like such as pecans, bananas, raisins, etc.

POMEGRANATE & APPLE SALAD

Steps:

• Mix pomegranate seeds, apple, walnut, celery and greens in a big bowl.
• Mix together honey and juice, then pour onto salad mixture and toss.