Pomegranate salad

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– Assorted lettuce

– Caramelized Onion

– Cherry tomatoes

– Pomegranate

– Goat cheese





– Vinegar of Modena reduced



– Sugar


– Wash, peel and cut the lettuce, onion and orange (in strips or segments).

– Wash and cut the cherry tomatoes (by half), grapes (by half) and apple (diced small).

– Peel the pomegranate, reserve the seeds.

– Caramelize the onions in the pan with a little oil, salt and sugar.

– Fry the walnuts in the pan with a little oil until lightly browned.

– Cut a large piece of goat cheese and sauté in the pan with a little oil and salt, until lightly browned.

– Make the vinaigrette by mixing the reduced balsamic vinegar with oil and some salt.

– In a bowl, prepare the salad: lettuce first, followed by the other ingredients, tomatoes and fruit, leaving a space in between.

– In the center, put the goat cheese with caramelized onions and nuts on top.

– Sprinkle the pomegranate seeds throughout the salad, especially over the cheese.

– Add the vinaigrette and unmixed, but well distributed.

– Refrigerate until ready to consume.

– Serve.

How to use it:

It is eaten as an appetizer for the main course or accompaniment.

punto rojoMore recipes information about pomegranate properties.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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