What is the Arab salad with pomegranate?

Arab salad with pomegranate is a traditional Middle Eastern dish often featuring tomatoes, cucumbers, onions, and herbs tossed in a tangy dressing. Pomegranate appears either as fresh seeds for a burst of sweetness or as molasses for a richer, tart finish. It’s common in dishes like fattoush or tabbouleh, where it enhances the salad’s brightness without overwhelming it.

How to make pomegranate sauce for salad?

To make pomegranate sauce—or dressing—for salad, combine 2 tablespoons pomegranate molasses, 1½ tablespoons apple cider vinegar, 4 tablespoons olive oil, and season with salt and pepper. Shake or whisk until emulsified. For deeper flavor, let it rest 20–30 minutes before use. It’s tangy, slightly sweet, and ideal for salads that blend fruit, nuts, and greens.

What flavors pair well with pomegranate?

Pomegranate shines when paired with creamy cheeses (like goat cheese), toasted nuts, sweet elements (like honey-glazed walnuts or dried fruit), and vibrant greens. It also blends well with citrus or stone fruits and contrasts beautifully with earthy vegetables. This makes it perfect for both savory and sweet-forward salads.

What can you not mix with pomegranate?

Avoid overpowering ingredients like raw garlic, pungent cheeses, or overly bitter greens. Also skip sugary fruits or sweet dressings that compete with the pomegranate’s natural tang. You want to balance—not mute—its flavor. Stick to clean, fresh, and mildly savory additions for the best result.

Pomegranate Salad with Pomegranate Dressing: Fresh & Festive Recipe

Description

Pomegranate salad with pomegranate dressing—bold, healthy, and crowd-pleasing. Perfect for holidays or vibrant everyday meals.

Ingredients

For the Marinated Kale:
- 5 large kale stems, leaves removed and finely sliced
- 1 teaspoon extra virgin olive oil
- Pinch of salt and pepper
For the Salad:
- 1 large pomegranate or 1 cup pomegranate arils
- 8 cups baby spinach (about 4.5 oz)
- 3.5 oz crumbled goat cheese or Danish feta
- 1/2 cup dried cranberries or raisins
- 2 oranges, peaches, nectarines, or grapefruit, segmented or sliced (optional)
For the Honey-Glazed Walnuts:
- 1 1/2 cups walnuts or pecans
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the Pomegranate Dressing:
- 2 tablespoons pomegranate molasses
- 1 1/2 tablespoons apple cider vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

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Instructions

Marinate the Kale:
- Place sliced kale in a bowl. Add olive oil, salt, and pepper.
- Massage the kale with your hands for about 20 seconds until softened.
- Let it rest for 30 minutes to further tenderize.
Prepare the Walnuts:
- Preheat the oven to 350°F.
- Toss the walnuts with honey (or syrup), cinnamon, and salt.
- Spread on a lined baking sheet and bake for 15 minutes, stirring once halfway.
- Let cool, then break into smaller pieces.
Make the Dressing:
- Combine all dressing ingredients in a jar. Shake well until fully blended.
Remove Pomegranate Seeds:
- Cut the pomegranate in half. Over a bowl, smack the back of each half with a wooden spoon to release the seeds. Remove any white pith.
Slice Optional Fruit:
- If using, slice stone fruits or segment citrus fruits as desired.
Assemble the Salad:
- In a large bowl, toss marinated kale and spinach with about 3 tablespoons of dressing.
- Layer half of the greens in a serving bowl. Top with a third of the walnuts, cheese, pomegranate seeds, cranberries, and sliced fruit.
- Repeat with remaining ingredients, finishing with a drizzle of the remaining dressing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Seasonal and Holiday Salads
Method: Tossed
Cuisine: Western