Pomegranate, thanks to its sweet and sour taste, will be appropriate both in meat salads and in vegetable, fruit, and dessert salads. This fruit also looks very impressive. Therefore, dishes are often decorated with its grains. As an example, we can cite puff salads called “Bracelet” - “Pomegranate” and “Ruby”. These dishes themselves do not contain berries. The grains serve only as decoration. Swap the garnet for kiwi rings, and it will be a “Malachite Bracelet”. But there are also salads in which this grainy fruit is a full component of the dish. Sometimes the juice of the fruit is used to prepare the dressing. In this article you will find a selection of the best recipes for delicious salads with pomegranate - with photos and a detailed description of the preparation process.
"Little Red Riding Hood"
If someone set out to rank the most common dishes for the holiday table in Russia, then the already mentioned “Bracelets” would be in the top 5 after Olivier. And since garnishing with pomegranate seeds gives any dish a spectacular, elegant look, the top five also includes such salads as “Little Red Riding Hood” and “Monomakh’s Hat.” We will return to the latter later. Now let’s look at a salad with pomegranate, the name of which refers us to the heroine of Charles Perrault’s fairy tale. In this dish, the grains not only give the appearance of a red cap, but are also included in one of its layers. Boil two potato tubers, carrots and beets in their “uniforms”. Cleaning it up. We take a transparent dish so that guests can see what the layers are made of. Let's start laying the salad. Our bottommost layer will be one potato tuber. We rub it with coarse shavings directly onto the bottom of the salad bowl. Grind 75 grams of boiled sausage on top in the same way. Chop the onion as finely as possible. Sprinkle the sausage. We soak our salad cake with mayonnaise. Peeling a large pomegranate. Half of its grains will form the next layer. Then chop the carrots and beets on a coarse grater. We coat the salad again, but this time with sour cream. Now we repeat the layers: potatoes, 75 g of sausage, onion. Mix mayonnaise with sour cream. Coat the top of the product well. Place the remaining pomegranate seeds in a mound in the form of a “cap”.
Elegant beets
This is the simplest salad. It cooks very quickly. The main thing is to cook the beets. The rest is a matter of minutes. To make a beetroot and pomegranate salad, you will need half a pomegranate and 1-2 beets (depending on size). Additionally, you should prepare nuts (4-5 kernels), salt and vegetable oil.
Cooking:
- First of all, boil the beets until tender. If desired, it can be baked in the oven.
- After the root vegetable has cooled, it is peeled and grated using a medium-sized grater.
- Heat vegetable oil in a frying pan, add beets there and fry. No need to fry it. You just need to evaporate the excess liquid.
- Meanwhile, wash and peel the pomegranate.
- Place beets and pomegranate seeds in a salad bowl and mix thoroughly.
- Taste it. If necessary, add salt and freshly ground pepper to taste.
- Before serving, the salad should be sprinkled with crushed nuts and, if desired, herbs.
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"Monomakh's Cap"
This salad will be a great dish for a children's party. Toddlers are known to be lukewarm when it comes to vegetable snacks. But not a single capricious person can resist such a colorful “cake”. Since this pomegranate salad is also layered, first grate all the ingredients for it into separate bowls. So, let's stock up on containers and containers. Grate three boiled egg whites coarsely, three yolks finely. Peel a large apple and cut out the seed pod. Three large ones, pour lemon juice over the pulp so that it does not darken. Cut three boiled potatoes into large chips, as well as one beet. And 200 grams of cheese, three finely. In a separate bowl, make the sauce by mixing 400 g of mayonnaise with two garlic cloves passed through a press, spices and salt. Cut one hundred grams of steamed pitted prunes into strips. Now we lay the salad, spreading each layer with sauce. You can divide the ingredients into two parts and repeat the alternation again. However, each top layer should be made slightly smaller in radius than the previous one. This way we will get a round slide, not a cylinder. How do the layers alternate? Potatoes, beets, roasted nuts (100 g), boiled and diced chicken fillet (400 g), chopped fresh herbs, prunes, some more nuts and cheese, yolks. The slide needs to be placed on a large dish so that there is still room for the “edge of the cap.” We form it from grated cheese, sprinkled with protein and walnuts. We decorate the white mayonnaise surface of the “cap” with symmetrical patterns of pomegranate seeds or green peas. Sometimes a small crown cut from a purple or white onion is placed in the center.
"Garnet bracelet"
Bright ruby grains are often used to decorate a variety of dishes. As the photo below demonstrates, the Pomegranate Bracelet salad also belongs to those appetizers where the fruit serves solely as decoration. A dish with this name has many guises, which is not surprising. After all, inside the ruby ring there can be almost any layered salad: with salmon, tuna, cod liver, chicken, beef, prunes, etc. What makes it a “pomegranate bracelet” is the original shape of laying it in a circle and generous sprinkling of the entire surface of the dish with scarlet seeds. Therefore, here we will dwell in detail on the design of the salad. We take a large and definitely flat dish. Place an inverted glass in its center. We lay out layers of lettuce in a circle around the perimeter of this container. Coat the top of the product with mayonnaise. Carefully place the pomegranate seeds on a white field - the thicker the better. Leave for soaking. Before serving, remove the glass.
Tips and tricks
Pomegranate salads can be prepared with the addition of any type of meat, supplemented with cucumbers, oranges, apples, pineapples, arugula and other ingredients. An interesting combination would be pomegranate seeds and boiled veal tongue with the addition of pine nuts to the salad.
If you decorate a salad with pomegranate seeds, arrange them as densely as possible to achieve visual appeal.
If the components of the dish are cut into strips, they will hold their shape better in puff salads than grated ones.
You can put fresh lettuce leaves under the puff appetizer, this will make the presentation of the dish much more attractive.
In all of the above recipes, mayonnaise can be replaced with natural yogurt or low-fat sour cream mixed with pepper and salt, and used as a salad dressing.
Mediterranean salad with Chinese cabbage and pomegranate
This dish comes in two versions. One of them is vegetarian, and the second is made with chicken and eggs. They differ only in the addition of the last two ingredients. Wash the head of Chinese cabbage and chop it crosswise into thin strips. We also finely chop the parsley. Place the cabbage in a salad bowl, sprinkle it with salt, and loosen it carefully with your hands. After three minutes, add pomegranate seeds, parsley and spices. Season with olive oil and lemon juice.
If you are going to make a salad with pomegranates and chicken, then the breast should be boiled first. The meat needs to be cut into cubes and then fried until golden brown. It is best to use quail eggs to decorate the dish. Boil them, peel them and cut them into quarters. Decorate the top of the product with eggs or add them to the dish.
Pomegranate salad with cabbage
Each of the ingredients used in this recipe will give the salad a special visual and flavor profile, enriching it. The salad will be an indispensable dish on fasting days, for a vegetarian or diet menu, since it does not contain animal products.
You will need:
- 1 pomegranate;
- 2 potato tubers;
- 300 grams of cabbage;
- 1 clove of garlic;
- 2 beets;
- mayonnaise to taste.
Wash the potatoes and beets and boil separately until tender. Cool the vegetables and remove the skins. Grate the potatoes and beets.
Wash the cabbage and chop it finely. Peel and chop the garlic, it is better to pass it through a press.
Start assembling the salad. Place the ingredients on the dish in layers: potatoes, cabbage, garlic, beets. Lubricate each of the layers for the bunch with regular or lean mayonnaise. Sprinkle the top of the resulting salad generously with pomegranate seeds and you can serve.
“Burning Heart” - amazing salad with pomegranate: recipe with photo
A very beautiful dish that would be appropriate on the table on Valentine’s Day or March 8th. It will also serve as a hint about your feelings during dinner for two. This salad is tasty and quite filling. So you can limit yourself to them if you are watching your figure. To prepare, you will need a heart-shaped stencil. You can use a metal one for baking gingerbread cookies, or make it yourself from cardboard. We lay the salad in layers inside the stencil. The bottom layer is boiled potatoes in their jackets. We peel two tubers, three large ones. Salt and coat with mayonnaise. The second layer is lightly salted salmon or other red fish, cut into thin strips. You will have to work hard on the third layer. We clean the boiled or baked large beets and grate them coarsely. Steam one hundred grams of prunes with boiling water, remove the seeds, and cut the pulp into pieces. Heat a handful of walnut kernels in a dry frying pan and crush them not very finely with a rolling pin. Mix and season with mayonnaise. Lay it flat inside the stencil. Decorate the “Heart” with pomegranate seeds. For meat lovers, we can recommend the recipe with veal. First there is a layer of chopped meat, then onions with mayonnaise. The third layer is chopped eggs. On top is the same mixture of prunes, nuts and beets. Lubricate each layer with mayonnaise. The topmost layer is grated cheese, decorated with pomegranate seeds. Don't forget to remove the stencil before serving.
“Mistress”: original salad with pomegranate
The recipe and photo of the finished dish will certainly take its rightful place in your cookbook. This dish is similar to the previous one in that the ruby grains serve only as decoration. The salad can also be placed in a “heart” stencil, but this is not necessary. There are two versions of “Mistress” - summer and winter. In the first, the salad is decorated with halves of grapes. Well, in winter we use a seasonal fruit - pomegranate. "Mistress" - layered salad. Therefore, we begin its preparation by placing the ingredients in separate bowls. Boil the beets in their peels, cool, peel, and three coarsely. Pour raisins (60-80 grams) with hot water, filter after a quarter of an hour, let dry on a napkin. Peel the carrots and three raw. Heat walnut kernels (a handful) in a dry frying pan and crush them. Peel and film two pomegranates. Finely chop three cloves of garlic and mix with mayonnaise. Grate hard cheese (200 grams) coarsely. Let's start laying out our salad with pomegranates. The recipe instructs to place beets as the bottom layer, and nuts on it. We cover them with a mayonnaise mesh. Then add a layer of cheese. Coat with garlic mayonnaise again. Next we place layers of carrots and raisins. Generously coat the salad with the remaining mayonnaise. Decorate with pomegranate seeds. Place the dish in the refrigerator for an hour to soak.
Salad “Watermelon slice” with pomegranate and grapes
Ingredients:
- Boiled sausage – 170 g.
- Fresh champignons – 250 g.
- Carrots – 1 pc.
- Hard cheese – 100 g.
- Eggs – 2 pcs.
- Pomegranate – 1 pc.
- White grapes.
- Olives.
- Garlic – 2 cloves.
- Mayonnaise and sour cream - 100 g each.
- Vegetable oil.
- Salt.
Preparation:
- Cut the sausage into cubes.
- Boil eggs and carrots, peel.
- Finely grate cheese, carrots, eggs.
- Chop the champignons and fry.
- Chop the garlic and combine with sour cream and mayonnaise.
- Cut the grapes into halves.
- Finely chop a few olives.
- Arrange the salad in the form of a semicircle (similar to a watermelon slice), in layers, coating each product with sauce.
- 1 layer – sausage,
- 2nd layer – mushrooms,
- 3rd layer – carrots,
- 4 layer – eggs,
- 5 layer – cheese,
- 6th layer – pomegranate seeds.
- Cover the side surface of the dish with halves of grapes, imitating a watermelon rind, and pieces of olives on a pomegranate background, simulating seeds, will help give the dish a complete resemblance to a watermelon slice.
- Many components of the salad can be varied, for example, replace the sausage with chicken, or take Korean carrots instead of boiled ones.
With green radish and seeds
This vitamin-rich and delicious pomegranate salad is easy to prepare. The only difficulty we will have to overcome is the tinkering with peeling the seeds. For the salad you will need four tablespoons of sunflower seeds and two tablespoons of pumpkin. The rest is done in one go. Three large ones each have two green radishes and carrots. Pour juice from one lemon. Leave for a quarter of an hour. During this time, lemon juice completely neutralizes the bitterness of the radish. We clean the large pomegranate from the peel and white films. Add grains to the salad along with seeds. Stir, salt. Season with olive oil. Serve immediately.
"Royal Hunt"
Another majestic recipe for salad with pomegranate (with detailed photos). Of course, it contains beef tongue. In combination with pickled mushrooms, a refined and bright taste is formed.
If you can't find beef tongue, you can use pork tongue.
For preparation you will need: one tongue, 0.2 kg of pickled mushrooms, and 0.1 kg of chicken fillet. Additionally, one pomegranate fruit and two eggs are used. For dressing you will need mayonnaise, any herbs and spices.
Cooking:
- You should prepare (boil, peel and wash) all products in advance.
- Peel the tongue and cut into cubes.
- Do the same with chicken fillet.
- Remove the mushrooms from the marinade and cut into strips.
- The eggs are finely chopped.
- Collect the salad with tongue and pomegranate, putting it in a salad bowl, add spices, mayonnaise, pepper and salt.
- The greens are finely chopped.
- The seeds are removed from the pomegranate.
The finished salad is decorated with pomegranate, and... it’s served!
Salad "Baku"
Pomegranate is especially often used in Azerbaijani cuisine. This fruit is added to both snacks and hot dishes. So, how to make “Baku salad” with pomegranates?
The recipe instructs to first completely boil a kilogram of veal. When the meat has cooled, cut it into small pieces. We will clean three large pomegranates and select the grains. Cut a bunch of cilantro or other spicy herbs. Let's detail five cloves of garlic. Finely chop three onions. Mix all the ingredients. Season to taste with black and hot red peppers and salt. Add mayonnaise and mix everything again. Sometimes eggs (4 pieces) are added to this salad and seasoned with olive oil.
Georgian spicy salad with beans and chicken
Georgian salad with spicy dressing can be prepared in minutes.
Ingredients:
- Boiled chicken – 300 g.
- Canned red beans – 150 g.
- Pomegranate – 1 pc.
- Walnuts – 3 tables. spoons.
- Balsamic vinegar – 1 table. spoon.
- Red onion – 1 pc.
- Garlic – 2 cloves.
- Green cilantro.
- Vegetable oil – 2-3 table. spoons.
- Ground cloves.
- Khmeli-suneli.
- Salt.
Preparation:
- Divide the meat into fibers.
- Roast and chop the nuts.
- Wash the beans and remove the pomegranate seeds.
- Chop the onion and scald with boiling water.
- Chop the garlic and herbs.
- Mix the oil with balsamic vinegar, spices, and salt.
- Place all ingredients in a salad bowl, add dressing and mix. Let it brew for an hour.
"Arrows of Cupid"
This recipe for a delicious salad with pomegranate will be useful for those who are planning to set a table for two and have dinner by candlelight. The list of ingredients of the dish includes shrimp - a powerful aphrodisiac, by the way. And sweet and sour pomegranate seeds together with juicy pineapple will give the dish a subtle oriental nuance. First, let's prepare the products. Boil and peel 200 grams of large shrimp and lightly fry them in olive oil. Select carefully so that the juice and pomegranate seeds do not escape. Cut a head of Chinese cabbage into strips, and cut one hundred grams of crab sticks into small cubes. Strain the syrup from the canned pineapples. Let's take two hundred grams of rings and cut them into cubes. Mix all the ingredients, add salt and season with three tablespoons of mayonnaise or olive oil. You can serve the appetizer in a common salad bowl. But it will be much more original and beautiful to place the dish in portioned bowls in layers. Place a leaf of Chinese cabbage at the bottom of the glass, then pomegranate, pineapples, and crab sticks. Place a bud of mayonnaise from a culinary syringe on top and decorate with shrimp.
Georgian salad with walnuts
Boil 350 grams of chicken fillet. You can also take prepared chicken (grilled or smoked) and simply remove the required amount of meat from the bone. Let's make the gas station. To do this, in a bowl, mix matsoni (but natural yogurt will also work) with salt, ground cumin and finely chopped garlic. Selecting pomegranate seeds. Tear a bunch of lettuce leaves with your hands. Heat a handful of walnut kernels in the oven or in a dry frying pan. We crush it coarsely. Mix all salad ingredients in a bowl. Add pomegranate seeds and nuts immediately. Season with sauce. Mix. Decorate with peeled tangerine slices.
