10 delicious pomegranate salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious pairings with meat, vegetables, fruits and nuts.

1. Salad with pomegranate and tomatoes

Ingredients

• 1 onion;
• 3 tomatoes;
• 1 small bunch of cilantro or parsley
• 50 g of pomegranate seeds;
• 1 tablespoon olive oil
• salt to taste.

Preparation

Cut the onion into half rings, the tomatoes into small pieces. Chop the greens.

Place in a bowl with the pomegranate seeds. Season with olive oil, salt and stir.

2. Salad with pomegranate, carrot and garlic

Ingredients

• 1 carrot;
• ½ pomegranate;
• 1 clove of garlic;
• 1 sprig of mint;
• mayonnaise to taste.

Preparation

Grate the carrots on a coarse grater. Remove the seeds from the pomegranate. Pass the garlic through a press. Chop 1-2 mint leaves finely.

Mix carrots with garlic and mayonnaise. Sprinkle with pomegranate on top or stir. Garnish with mint leaves.

3. Salad with pomegranate, cabbage and chicken

Ingredients

• 1 small smoked chicken breast;
• 500 g of cabbage;
• 1 pomegranate;
• 1 onion;
• 1 tablespoon soy sauce
• salt to taste;
• 2-3 tablespoons of mayonnaise;
• sesame seeds - optional.

Preparation

Cut the chicken into small pieces. Chop the cabbage. Peel the pomegranate seeds.

Chop the onion and cover with soy sauce for 7-10 minutes.

Put prepared ingredients in a bowl, salt and stir with mayonnaise. Sprinkle with sesame seeds if desired.

4. Salad with pomegranate, apple and celery

Ingredients

• 200 g celery root;
• 1 apple;
• 1 onion;
• ¼ pomegranate;
• 2 tablespoons of mayonnaise;
• 1 teaspoon honey;
• 2 tablespoons of apple cider vinegar
• salt to taste.

Preparation

Cut the celery and apple into strips, the onion into half rings. Peel the pomegranate seeds.

Whip mayonnaise, honey and vinegar with salt to get a homogeneous mass. Place the onion in the sauce and let it sit for 10-15 minutes.

Place celery, apple, and pomegranate in a bowl. Add onion-mayonnaise dressing and stir.

5. Salad with pomegranate, rice and almonds

Ingredients

• 100 g wild rice;
• 50 g almonds;
• 150 g feta cheese;
• 1 bunch of lettuce
• 1 pomegranate;
• 2 onions;
• 5 tablespoons olive oil
• 1 tablespoon honey;
• 2 tablespoons lemon juice
• 1 teaspoon wine vinegar
• 4 tablespoons of water;
• salt to taste.

Preparation

Boil the rice until tender and cool.

Soak almonds in boiling water for 5 minutes and chop coarsely. Coarsely chop the cheese. Pick up the salad. Peel the pomegranate seeds.

Cut the onion into small pieces and fry with 1 tablespoon of oil over medium heat for a couple of minutes. Then grind with a blender along with the remaining oil, honey, lemon juice, vinegar, water and salt.

Place rice, nuts, pomegranate seeds, lettuce and cheese in a bowl. Pour over the sauce and stir.

6. Salad with pomegranate, ham and cucumbers

Ingredients

• 3 eggs;
• 4-5 potatoes;
• 1-2 carrots;
• 1 beet;
• 1 apple;
• 150 g of hard cheese;
• 2-3 pickled cucumbers;
• 300 g ham;
• 1 clove of garlic;
• 1 pomegranate;
• mayonnaise to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, potatoes, carrots and beets until tender.

Grate boiled vegetables, apple, cheese and eggs on a coarse grater. Cut the cucumbers and ham into small pieces. Pass the garlic through a press. Remove the seeds from the pomegranate.

Layer potatoes, cucumbers with ham, apples, eggs, cheese, carrots, beets with garlic in a bowl. After each, grease with mayonnaise or make a mesh out of it. Sprinkle with pomegranate seeds on top.

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7. Salad with pomegranate, beets and carrots

Ingredients

• 1½ tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey;
• 1 carrot;
• 1 beet;
• ½ red onion;
• ½ pomegranate;
• 30 g walnuts;
• salt to taste;
• black pepper to taste.

Preparation

Whisk the butter, lemon juice and honey.

Grate the carrots and beets on a coarse grater or a Korean carrot grater. Cut the onion into quarters of the rings. Peel the pomegranate seeds.

Dry the nuts in a skillet without oil for a couple of minutes. Cool and crush with a knife.

Place the carrots, beets, pomegranate and onion in a bowl. Add the dressing, salt, pepper and stir. Sprinkle nuts on top.

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8. Salad with pomegranate, chicken, pineapple and corn

Ingredients

• 400 g chicken fillet;
• 4 eggs;
• 200 g of hard cheese;
• 150 g canned pineapple;
• 200 g canned corn;
• ½ pomegranate;
• salt to taste;
• 3 tablespoons of mayonnaise.

Preparation

Boil chicken until tender, eggs - hard boiled in 10 minutes.

Cut chicken, cheese, eggs and pineapples into small pieces. Add corn and pomegranate seeds. Season with salt, season with mayonnaise and stir.

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9. Salad with pomegranate, mushrooms and tongue

Ingredients

• 1 beef or pork tongue;
• 100-150 g chicken fillet;
• 2 eggs;
• 1 pomegranate;
• ½ a small bunch of greens;
• 200 g pickled champignons;
• salt to taste;
• black pepper to taste;
• 100 g mayonnaise.

Preparation

Boil the tongue and chicken until tender, eggs - hard-boiled for 10 minutes.

Peel the pomegranate seeds. Chop the greens.

Cut mushrooms, fillets, tongue and eggs into small pieces. Season with salt, pepper and season with mayonnaise. Sprinkle with herbs and pomegranate seeds on top.

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10. Salad with pomegranate and beef

Ingredients

• 2 eggs;
• 250 g of beef;
• ½ onion;
• 1 carrot;
• 150 g of hard cheese;
• ½ pomegranate;
• 60 g of walnuts;
• 4–5 stalks of green onions;
• 1 teaspoon vinegar 9%;
• 1 teaspoon sugar
• salt to taste;
• 100 ml of water;
• 150-200 g of mayonnaise.

Preparation

Boil eggs hard-boiled in 10 minutes, beef - until cooked in an hour and a half.

Cut the meat into small pieces, onions into small pieces. Grate carrots, eggs and cheese on a coarse grater. Peel the pomegranate seeds. Crush the nuts. Chop the green onion.

Onions, along with vinegar, sugar and a pinch of salt, pour boiling water over and leave until the water cools. Then drain the liquid.

Layer meat with onions, nuts with eggs and a pinch of salt, carrots, cheese in a bowl. After each layer, grease with mayonnaise or make a mesh out of it. Sprinkle with green onions and pomegranate seeds on top.

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