Best Pomegranate Holiday Salad Recipes

POMEGRANATE HOLIDAY SALAD

Pomegranate Holiday Salad image

Provided by Katie Lee Biegel

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups arugula
3 tablespoons chopped toasted walnuts
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish
1 orange, segmented, plus the juice squeezed from the pulp
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Nutrition Facts : Calories 212, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 199 milligrams, Carbohydrate 26 grams, Fiber 6 grams, Protein 3 grams, Sugar 17 grams

HOLIDAY POMEGRANATE, PEAR, AND GRAPE SALAD WITH CANDIED PECANS

Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans image

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad!

Provided by BecR2400

Categories Cheese

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
2 cups large dark seedless grapes, halved
1/2 cup chopped red onion
1/4 cup crumbled blue cheese
4 ripe red pears
1/2 cup aged balsamic vinegar
1/4 cup olive oil
4 tablespoons brown sugar
salt and pepper, to taste
2 tablespoons finely minced fresh orange zest

Steps:

Make candied pecans.
In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
Arrange candied pecans around the pears.
Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 76.9, Carbohydrate 38.4, Fiber 5, Sugar 28.3, Protein 2.5