Middle Eastern · Lunch
Pomegranate and Walnut Salad
Chopped romaine and radicchio tossed with pomegranate seeds, toasted walnuts, and crumbled feta in a pomegranate molasses and olive oil dressing sharpened with lemon juice and sumac. Fresh mint and parsley add lift, while the walnuts contribute crunch and nutty depth. Served chilled as a light starter or side.
$4
15 minsPrep
4 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
1118Calories
27.6gProtein
78.7gFat
74.8gCarbs
46.2gSugar
17.9gFiber
334mgSodium
20mgChol
18.7gSat Fat
1890mgPotassium
186mgCalcium
6.8mgIron
0.2mcgVitamin B12
22mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Wash and dry the romaine and radicchio. Chop the romaine into bite-size pieces, thinly slice the radicchio, and pile both into a serving bowl.
2
Toast the walnut halves in a dry skillet over medium heat for 3–4 minutes, shaking occasionally, until darkened and fragrant. Cool, then roughly chop.
3
Whisk together the olive oil, pomegranate molasses, lemon juice, sumac, salt, and pepper until glossy and slightly thickened.
4
Scatter the pomegranate seeds, toasted walnuts, crumbled feta, mint, and parsley over the greens. Drizzle the dressing over and toss gently until everything glistens.
5
Plate
Transfer the salad to a plate, mounding slightly, and spoon any pooled dressing over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz420g walnut halves
- 2/3 cup110g pomegranate seeds
- 3 cups120g romaine lettuce
- 1 cup50g radicchio
- 1.4 oz40g feta cheese
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp30ml olive oil
- 2 tsp2 tsp pomegranate molasses
- 2 tsp10ml lemon juice
- 1/2 tsp1/2 tsp sumac
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
