SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING
Middle Eastern pomegranate molasses gives this salad a delicious tang
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
- Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
- Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.
Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium
FETA, BEETROOT & POMEGRANATE SALAD
Enjoy something lighter for lunch with this bright salad. It's low-calorie and full of flavour thanks to mint, parsley, cinnamon and cumin
Provided by Anna Glover
Categories Lunch
Time 10m
Number Of Ingredients 12
Steps:
- Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
- Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium
SMOKY PUMPKIN, SPELT, POMEGRANATE, AND FETA SALAD
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Provided by Donna Hay
Categories HarperCollins Salad Dinner Vegetarian Squash Pumpkin Onion Paprika Grains
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
- Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.
POMEGRANATE AND FETA SALAD
When pomegranates are available here we eat this salad on a weekly basis. This is always a big hit at holiday potlucks!
Provided by cooking for boys
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss lettuce and spinach together in large salad bowl.
- Add pomegranate seeds, pine nuts and feta.
- Whisk drssing ingredients together and store in refrigerator.
- Toss with salad ingredients just before serving.
Nutrition Facts : Calories 226, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.4, Carbohydrate 11.3, Fiber 3.7, Sugar 6.2, Protein 5.5
HERBY QUINOA, FETA & POMEGRANATE SALAD
A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander
Provided by Sarah Cook
Categories Lunch, Side dish
Time 25m
Yield Serves 4 or 6-8 as a side
Number Of Ingredients 9
Steps:
- Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
- When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.
Nutrition Facts : Calories 279 calories, Fat 11.9 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 33.2 grams carbohydrates, Sugar 15.6 grams sugar, Fiber 1.2 grams fiber, Protein 9.5 grams protein, Sodium 0.5 milligram of sodium
CHICORY, POMEGRANATE & FETA SALAD
A no-cook, zingy vegetarian salad to serve alongside winter dishes
Provided by Matt Tebbutt
Categories Buffet, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
- Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
- Toss and serve immediately.
Nutrition Facts : Calories 83 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium
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- Working over a bowl, knock out the seeds from each pomegranate half by smacking the skin quite decisively with the back of a wooden spoon. Pick out any strands of pith that escape. Mix the seeds with the onion, oil and vinegar and season to taste. Set aside for 30 minutes, as the maceration will create a dressing.
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