Pomegranates are one of the most popular winter fruits! With them you can prepare a so-called flagship salad: the salad with pomegranate is something special, full of interesting textures and unique, yet familiar flavors.
Delicious salad recipes that will impress everyone
The pomegranate is one of the most extraordinary fruits. Each bright pink kernel has an irresistibly sweet, tart pop. The crunchy pomegranate seeds form beautiful confetti over the rest of the vegetables in a salad, creating a symphony of flavors. Choose from the various pomegranate salad recipes that will be ideal for your Christmas table.
Salad with pomegranate and bulgur
This salad is a variation of tabbouleh, the parsley-containing bulgur salad from the Middle East. It is refined with tangy, juicy pomegranate seeds, pleasantly bitter endive and pistachios. Make sure to let the bulgur cool - then it will become nice and soft.
Preparation:45 minutes
Servings:4-6
- 270 g bulgur, ground medium coarsely
- 1 pomegranate
- 3 tbsp fresh lemon juice
- 2 EL Honig
- 1 garlic clove, minced
- 1 pinch of ground cinnamon
- 60 ml olive oil
- Salt and pepper
- 1 endive – halved lengthwise, seeded and chopped
- 25g chopped parsley, plus more for garnish
- 15g chopped mint, plus more for garnish
- 2 tsp finely chopped preserved lemon
- 3 tbsp chopped pistachios
Preparation:
- Cook the bulgur in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and spread out on a baking sheet to cool.
- Meanwhile, core the pomegranate in a bowl to collect the juice.
- In a small bowl, combine the lemon juice, honey, garlic and cinnamon. Add 1 tablespoon of pomegranate juice. Drizzle in the olive oil, stirring constantly until emulsified. Season the whole thing with salt and pepper.
- In a medium bowl, combine the bulgur, endive, parsley, mint, preserved lemon, and pomegranate seeds. Add the dressing and spread it evenly. Place the salad on a platter and garnish with the pistachios and some mint and parsley.
Delicious salad with spinach, apples and goat cheese
This quick and easy pomegranate spinach saladserved with farro, apples, candied pecans, goat cheese and a homemade vinaigrette.
Preparation:10 minutes
Servings:4
Ingredients for the salad:
- 120 g spinach or mixed green salad
- 2 medium apples, sliced
- 1 large pomegranate
- 200g farro, cooked and cooled
- 60g candied pecans
- 120 g goat cheese
Ingredients for the vinaigrette:
- 150 g olive oil
- 1 EL Honig
- 80 g Apfellessig
- 1 TL Dijon-Mustard
- 1 teaspoon fresh thyme
- Salt and pepper, to taste
Preparation:
- Place all dressing ingredients in a mason jar and seal tightly. Shake vigorously to mix everything together. Let the dressing sit for at least 30 minutes to allow the flavors to combine.
- Mix the salad ingredients together and drizzle lightly with the dressing.
Salad with quinoa and pomegranate
This quinoa salad goes perfectly with thatWinter and Christmasand is studded with juicy pomegranate seeds for added texture and flavor.
preparation: 45 minutes
Servings:4
Ingredients:
- 180g uncooked quinoa
- 480ml water
- 1 pinch of salt
- 60 ml olive oil
- 2 EL Balsamic-Dry
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- Freshly ground pepper to taste
- 150 g pomegranate seeds
- 15g chopped parsley
Preparation:
- Place quinoa, water and salt in a medium pot, bring the water to a boil, reduce the heat to low after boiling and cover the pot.
- Simmer covered for 15 minutes (there may be some water left that hasn't been absorbed). Remove the pot from the heat.
- Let the pot stand, covered, for 5 minutes, or until the remaining water is absorbed.
- Remove the lid and fluff the quinoa slightly. Set aside to cool completely.
- In a bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt and pepper.
- In a large bowl, combine the cooled quinoa, pomegranate seeds, parsley and dressing. Serve at room temperature or chilled.
Pomegranate salad with avocado and rocket
Winter salads can seem a bit monotonous since many vibrant and colorful produce are out of season, but that's where the ruby pomegranate comes into play. These jewel-like seeds are packed with tart, tannic juice and add a touch of splendor to an otherwise simple salad.
Preparation:15 minutes
Servings:4
Ingredients for the dressing:
- 1 clove of garlic
- 60 ml olive oil
- 1 EL Honig
- 3 tablespoons white balsamic vinegar
- 1/4 tsp salt
- 1/8 teaspoon freshly ground pepper
Ingredients for the salad:
- 150 g Arugula
- 2 ripe avocados
- 2 mini cucumbers
- 70 g pomegranate seeds
- 60g feta cheese, crumbled
- 2 tbsp almond slices
Preparation:
- Grate or chop the garlic clove and place it in a small bowl. Add the olive oil, balsamic vinegar, honey, salt and pepper. Mix with the whisk.
- Place the arugula in a large bowl. De-seed the avocados, peel and cut them into 6mm thick slices. Halve the mini cucumbers lengthwise, then cut them into 1cm thick pieces.
- Arrange the avocado and cucumber slices on the arugula and top everything with the pomegranate seeds. Crumble the feta cheese over it and sprinkle with the almond slices. Serve with the vinaigrette.
