Best 7 Butter Lettuce With Apples Walnuts And Pomegranate Seeds Recipes

Butter lettuce, with its delicate flavor and tender texture, pairs wonderfully with the crisp sweetness of apples, the nutty crunch of walnuts, and the vibrant, juicy tartness of pomegranate seeds. This delightful salad is a symphony of flavors and textures that will tantalize your taste buds. Whether you're looking for a light and refreshing lunch option or a stunning side dish to accompany your main course, this butter lettuce salad is sure to impress.

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BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS

Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

For vinaigrette:
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
For salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE

Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 small shallot, finely chopped
3 tablespoons Champagne vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 (4-ounce) package mache
2 small heads butter lettuce
1/4 cup pomegranate seeds

Steps:

Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS

Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

Vinaigrette:.
Wisk vinegar, honey, shallot, and mustard in medium bowl.
Gradually wisk in oil.
Season with salt and pepper.
Salad:.
Place torn lettuce in a large bowl.
Add vinaigrette, nuts, and apple.
Toss to coat.
Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

BUTTER LETTUCE WITH APPLES, WALNUTS AND POMEGRANATE

Butter Lettuce With Apples, Walnuts and Pomegranate image

Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal.

Provided by Ambervim

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 heads butter lettuce, gently torn
1 1/2 cups walnuts, glazed (homemade or store bought)
1 apple, quartered, cored and slided thinly (Fuji or Honeycrisp)
1 cup pomegranate seeds
1/4 cup tarragon leaf, fresh (choose another fresh herb if not available)
1/2 cup blue cheese, crumbled
kosher salt
pepper (do I have to say fresh ground?)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped (red or other onion can be subbed)
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil (if you prefer another, use it)
kosher salt
black pepper

Steps:

Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
Salad: Place lettuce in a large bowl.
Add apples, walnuts and vinaigrette.and toss to coat.
Season with salt and pepper.
Garnish with pomegranate, tarragon and blue cheese.

Nutrition Facts : Calories 604.3, Fat 52.6, SaturatedFat 7.3, Cholesterol 12.7, Sodium 308, Carbohydrate 28.7, Fiber 7, Sugar 17.1, Protein 13

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

Provided by Cristina Ceccatelli Cook

Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

Steps:

Citrus dressing:
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad:
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

APPLE LETTUCE SALAD

Apple Lettuce Salad image

Apples and lettuce pair up in this colorful and crunchy salad that you can make ahead for a gathering. The sweet and tangy vinaigrette dressing coats the apple nicely and keeps them from turning brown. -Marlene Muckenhirn, Delano, Minnesota

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce

Steps:

In a large salad bowl, whisk the first 10 ingredients until blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BRENDA'S APPLE AND POMEGRANATE CRISP

Brenda's Apple and Pomegranate Crisp image

This is a crisp using apples and pomegranate seeds for a festive fall dessert.

Provided by BRENOLA

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

4 medium apples - peeled, cored and sliced
½ pomegranate, skin and light-colored membrane removed
½ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ cup rolled oats
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter, melted

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 47.4 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 7.4 g, Sodium 7 mg, Sugar 34.7 g

Butter Lettuce with Pomegranate Seeds and Walnuts

This fresh and light flavorful dish is a great choice for a warm summer's day. The sweet, tangy notes of the pomegrenates with the salty, toasted walnuts add a nice balance to the cool, crisp lettuce.

Ingredient and substitution suggestions

Can use mixed greens or baby spinach in place of butterhead lettuce.
Pomegranate seeds can be substituted with another type of berry, such as blueberries or raspberries.
Can use pumpkin seeds or pecans in place of walnuts.
Shallots can be used in place of red onions.

Step-by-step instructions

Start by rinsing the lettuce leaves and pat them dry.
Remove the leaves from the stems and place them in a large bowl.
In a separate bowl, mix vinegar, sugar, salt and salt. Whisk until sugar and salt are dissolved.
Pour the vinaigrette over the lettuce and toss to coat.
Springle goat cheese and crumbled walnuts over the lettuce.
Serve immediately.

Conclusion

This easy-to-make dish is a great way to enjoy fresh, seasonal ingredients. With the help of the recipe, you can prepare a delightful and nutritious meal for your loved ones. It is a perfect choice for a light and refreshing summer meal, and is sure to please everyone at the table.