Best 5 Mâche Pomegranate And Walnut Salad Recipes
The mâche pomegranate and walnut salad is a vibrant and flavorful dish that combines the refreshing taste of mâche, the sweetness of pomegranate seeds, and the nutty crunch of walnuts. This salad is a perfect accompaniment to any meal or can be enjoyed as a light and healthy lunch. The combination of flavors and textures in this salad is sure to tantalize your taste buds and leave you feeling satisfied. It is also a great way to get your daily dose of fruits and vegetables.
Here are our top 5 tried and tested recipes!
MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE
Categories Salad Fruit Leafy Green Nut No-Cook Fourth of July Picnic Salad Dressing Vinegar Cranberry Orange Pistachio Spring Summer Honey Pomegranate Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
- Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.
HALLOUMI, POMEGRANATE & WALNUT SALAD
Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch - it takes just 15 minutes to make
Provided by Anna Glover
Categories Starter
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all of the dressing ingredients together with some seasoning, then set aside.
- Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
- Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.
Nutrition Facts : Calories 457 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium
MâCHE, POMEGRANATE, AND WALNUT SALAD
Categories Salad Juicer Leafy Green Vegetarian Quick & Easy Walnut Vegan Pomegranate Simmer Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Halve pomegranate crosswise and reserve 2 tablespoons seeds from 1 half. Juice other pomegranate half with a citrus juicer (there will be about 2 tablespoons juice). In a very small saucepan simmer juice, sugar, and vinegar until reduces to abut 1 tablespoon and cool to room temperature.
- Divide juice mixture between 2 salad plates and drizzle with oil. Divide mâche, walnuts, and reserved seeds between plates and season with salt and pepper.
POMEGRANATE AND WALNUT SALAD
Winter salad with a difference
Provided by lennigeorge
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Take the seeds from the pomegranate, taking care to remove all the yellow skin
- Lightly crush the walnuts
- mix the olive oil, lemon juice and mustard well
- Toss the lettuce leaves in the French dressing, add the walnuts and finally add the pomegranate seeds and serve
MâCHE SALAD WITH CREOLE VINAIGRETTE
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.
Categories Salad Leafy Green Brunch Side Fourth of July Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
- Toss mâche with vinaigrette just before serving.
Tips:
- Choose fresh and ripe pomegranates: Look for pomegranates that are heavy for their size and have a deep red color. Avoid pomegranates that have bruises or soft spots.
- Use a sharp knife to cut the pomegranates: This will help to prevent the juice from squirting everywhere.
- Remove the seeds from the pomegranates: There are a few different ways to do this. One way is to cut the pomegranates in half and then use a spoon to scoop out the seeds. Another way is to score the pomegranates around the equator and then break them apart. The seeds will then fall out easily.
- Toast the walnuts: This will help to bring out their flavor. You can toast the walnuts in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for 10-12 minutes.
- Use a light vinaigrette dressing: This will help to let the flavors of the pomegranate and walnuts shine through. A simple vinaigrette dressing can be made with olive oil, vinegar, salt, and pepper.
- Serve the salad immediately: This will help to prevent the pomegranate seeds from becoming too soft.
Conclusion:
This pomegranate and walnut salad is a delicious and healthy addition to any meal. It is packed with antioxidants and nutrients, and it is also very easy to make. Whether you are looking for a light lunch or a healthy side dish, this salad is a great option. .
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