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11 salads with pomegranate to welcome Autumn

22 mayo, 2021

When the season of the pomegranate arrives, it means to me that the change of season is already irreversible. I love it! Surely for many I will be a rare, I know, but the summer heat, the crowds and the endless days are not my thing, that’s why I have compiled 11 salads with pomegranate to welcome Autumn.

You have to have a bit of skill to remove the fruit grains, I recommend hitting the grenade with a rolling pin before breaking it in halfThis way it will be easier to extract them, and, of course, if you don’t want to show off some original fingers stained red, remember to put on gloves to carry out this operation.

Pickled partridge salad with pomegranate and honey vinaigrette

G1
  • Ingredients: 1 pickled partridge, 1 large pomegranate, 1 medium oak leaf lettuce, 100 g of bread from the day before, oil to fry the tostones, 1 tablespoon of old-fashioned mustard, 1 tablespoon of light honey, 1 teaspoon of brown sugar, 70 ml of extra virgin olive oil, 40 ml of white vinegar, salt.

  • preparation: We will start by preparing the vinaigrette. To do this we mix the old-fashioned mustard with honey, salt and brown sugar, stir. We add the olive oil and the vinegar, which we will have previously mixed with a fork. We booked in a sauce boat. We cut the stale bread into squares and put a frying pan on the fire with oil to heat. Fry the bread churruscos until golden brown and reserve on a plate with absorbent paper. We bone our partridge into threads and open the pomegranate, removing all the seeds. In a salad bowl we add the clean and centrifuged oak leaf lettuce leaves, sprinkle them with a little seasoning, add the toasted bread churruscos, top the partridge in threads and finally sprinkle with the pomegranate seeds.

Link | Pickled partridge salad with pomegranate and honey vinaigrette

Persimon and pomegranate salad

G2
  • Ingredients: Mix of lettuce, 1 persimmon, 1/2 pomegranate, 4 or 5 walnuts, oil, vinegar, salt and a little Parmesan.

  • preparation: The first thing is to wash and cut the lettuces, and arrange them on a wide and flat plate. On this bed we will place the persimón cut into slices once washed. The skin is tasty, so it is better not to remove it. It also has no bone, only the indentations where the seeds would go if it had matured, so the slices will be perfect. Then we peel the pomegranate carefully so that no piece of white skin remains, which is very bitter, and we also open the walnuts. We add them to the salad and dress with oil, salt and vinegar. If you have any with sweet notes like the cherry that I have used, all the better. Finally, before serving, we grate the Parmesan cheese into thin slices to give the salad the final touch.

Link | Persimon and pomegranate salad

Mixed lettuce salad with pomegranate and parsley vinaigrette

G3
  • Ingredients: mixture of lettuces in sufficient quantity for four people, 2 eggs, 50 g of chopped bacon, 100 g of toasted pumpkin seeds, 1 pomegranate, 5 tablespoons of olive oil, 1 tablespoon of sherry vinegar, a sprig of parsley, pepper and salt.

  • preparation: We started by washing the lettuce mixture thoroughly and draining it well (I used a centrifuge to make it dry). Next, we gently hit the entire surface of the pomegranate so that its grains come off. We split it in half and shelling it, discarding the yellow membrane. We put a saucepan with water on the fire, when it boils we add the eggs and boil them for ten minutes. We cool them with cold water, peel them and cut them into slices. Heat a few drops of oil in a non-stick frying pan and fry the bacon pieces until golden brown and crisp. We drain them with a slotted spoon and place them on a plate covered with kitchen paper so that it absorbs the excess fat. To prepare the vinaigrette, we wash the parsley, chop it and chop the leaves very finely. Pour the vinegar into a bowl, add salt and beat with a few rods until everything is well integrated. Aromatize with a pinch of pepper and we add the oil, in a thread, without stopping to beat, until we obtain a well emulsified sauce. Add the parsley, stir and reserve. To assemble the dish, we divide the lettuce mixture on four plates, add the hard-boiled egg slices, the pomegranate grains and the bacon pieces. Season with the parsley vinaigrette, sprinkle the pumpkin seeds and serve.

Link | Mixed lettuce salad with pomegranate and parsley vinaigrette

Crispy red cabbage salad with persimon and pomegranate

G4
  • Ingredients: 500 g of red cabbage, 2 carrots, 1 large persimmon, 3 tablespoons of pomegranate seeds, 5 radishes, 3 tablespoons of extra virgin olive oil, 1 tablespoon of Sherry vinegar, 2 tablespoons of orange juice, 1 teaspoon of honey , 1/2 teaspoon Dijon mustard, black pepper and salt.

  • preparation: Wash and dry all vegetables well. Discard the ugliest leaves of the red cabbage and remove the thick part of the trunk. Cut into julienne strips and arrange in a salad bowl. Peel the carrots and cut the ends. Grate them with a fine grater and add to the red cabbage. Peel the persimmon and cut into small cubes. Remove the end of the radishes and cut into thin slices. Extract the seeds from the pomegranate. Mix everything together. Prepare the vinaigrette by beating the olive oil with the vinegar, the orange juice, the honey and the mustard in a bowl. Dress the salad and season to taste.

Link | Crispy red cabbage salad with persimon and pomegranate

Fall Endive Salad with Honey Vinaigrette

G5
  • Ingredients: endive lettuce, 6 quail eggs, pomegranate, walnuts, sliced ​​cheese.

  • preparation: Cook the quail eggs for five minutes in boiling water with a pinch of salt. We pass them through cold water, peel and reserve. We clean and wash the endive very well and let it drain a little before drying it slightly with kitchen paper, if we do not have a salad spinner. We hit the grenade, we opened it and we shelled it. On the plates or presentation source we place a bed of escarole, spread the grains of pomegranate and on top we place peeled walnuts and cheese flakes, in this case I used idiazábal. We open the quail eggs in half and place them harmoniously on top. We prepare the vinaigrette by mixing all the ingredients and stirring with a spoon so that they mix well. We pour it into a sauce boat and bring everything to the table. We can serve with a little flake salt aside in case someone wants to rectify the salt point.

Link | Fall Endive Salad with Honey Vinaigrette

Pomegranate, quince and pecorino cheese salad

G6
  • Ingredients: 200 g of fresh mushrooms, 400 ml of olive oil, 2 bay leaves, peppercorns, thyme and rosemary, 100 ml of olive oil, 20 ml of vinegar, salt and pepper, 200 g of quince, 200 g of fresh sheep cheese, 150 g of mezclum, 2 pomegranates, 10 g of toasted pine nuts.

  • preparation: We will start by preparing the candied mushrooms. To do this, we clean the mushrooms and cut them into pieces. We put a saucepan with the olive oil to heat, with the bay leaf and the peppercorns, as well as the rosemary and thyme. We cook them over a low heat without boiling for two hours. We booked. For the vinaigrette we put all the ingredients in a bowl and beat them until we get a vinaigrette. We booked. In a bowl we mix the diced quince as well as the pecorino cheese in the same way. We add half of the mix. Add the drained candied mushrooms and dress with the vinaigrette. We booked. We remove the seeds from the pomegranates and reserve them. To assemble the salad, we put a base of pomegranate grains. On top we place the mezclum together with the quince, the cheese, the confit mushrooms and the vinaigrette. Finish off with the rest of the mix. Decorate the plate with some toasted pine nuts and add a string of vinaigrette.

Link | Pomegranate, quince and pecorino cheese salad

Prawn tartare with avocado and pomegranate

G7
  • Ingredients: 12 very fresh prawns, 1 ripe avocado, ½ large pomegranate, 1 lime, 4 tablespoons of extra virgin olive oil, salt.

  • preparation: We will start by peeling the prawns and cutting them into small pieces. Then we grate and squeeze the lime, adding its juice in a bowl. We add the olive oil and stir to make a marinade, to which we add the prawns and marinate for ten minutes. In a source we shelled the pomegranate seed, and use only half, which we will combine with the avocado, chopped into small cubes. Add the marinated prawns, salt and plate using one ring per person. Sprinkle with the lime zest.

Link | Prawn tartare with avocado and pomegranate

Winter salad with dried fruits, pomegranate and orange

G8
  • Ingredients: 1 pomegranate, 1 tablespoon of orange flower or orange blossom water, 50 g of dried apricots, 50 g of pitted dried dates, 50 g of dried figs, 2 oranges, a few fresh mint leaves, 1 tablespoon of sugar, a pinch of ground cinnamon to decorate.

  • preparation: We will start by cutting the dehydrated fruits into small cubes, place them in a salad bowl and add the orange blossom water. Let the whole marinate for half an hour. We cut one of the oranges live and then into cubes, and the other orange is squeezed into juice. On the other hand, we shelled the pomegranate and cut the finite mint. Add the pomegranate together with the nuts, add the orange, the juice and the sugar. We stir everything well and let it marinate again for an hour in the fridge.

Link | Winter salad with dried fruits, pomegranate and orange

Pomegranate salad with fried goat cheese and honey vinaigrette

G9
  • Ingredients: Goat cheese, toasted almonds, seedless raisins, 1/2 pomegranate, 1/4 spring onion, mix, flour, breadcrumbs, 1 egg, oil, vinegar, pepper, salt and honey.

  • preparation: In a glass we mix 2 tablespoons of oil, 2 tablespoons of vinegar and 1 tablespoon of honey. We shake so that it joins well and we reserve. We shelled the pomegranate. We cut the onion into julienne. In the mortar we roughly chop 6 or 7 almonds. Cut 4 slices of goat cheese, remove the white coating and …