Minoo served a side dish of Pomegranate Salad with Nuts along with the Chickpea Curry and Moroccan Carrot Soup. Pomegranate is in season in late fall. Minoo’s daughter loves this salad and she must have it when pomegranate is in season.
Pomegranate is rich in Vitamin C. It is a good source of vitamin B5, potassium and polyphenols such as tannins and flavonoids. It is also rich in fiber which is entirely contained in the edible seeds which is also a supply of unsaturated oils.
Ingredients
- 2 cups pomegranate kernels
- 3 garlic cloves, minced
- 1/2 cup pecans or walnuts
Dressing:
- lemon juice from half a lemon or to taste
- salt and freshly ground black pepper to taste
- a teaspoon of mayo
P/S: You may add arugula or lettuce to this salad as well.
Source: Minoo
Instructions
 Wash and cut the pomegranate into quarters.
Remove the kernels into a large bowl. Becareful not to stain your clothes.Many hands made this job fun and quick. |
 Add coarsely chopped nuts and finely minced garlic and mix well. |
 Prepare the dressing by combining lemon juice and mayo.Season with salt and pepper to taste. |
 Add dressing to the salad and mix well. |
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Great recipe! Thank you.
Getting pomegranate kernels out of pomegranate is a messy job though.