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Salad with pomegranate and almonds
How to cook Salad with pomegranate and almonds
Step 1
Roast the almonds in a dry frying pan. Pick lettuce with your hands. Put everything in a bowl, add pomegranate seeds. Fill with oil, narsharab. Salt, pepper. Sprinkle with mint leaves. Enjoy your meal!
Salad with pomegranate and almonds - FAQ About Ingredients, Baking Time and Storage
Yes, you can use diced apples, dried cranberries, or fresh figs for a similar sweet-tart flavor and texture.
A mix of balsamic glaze and honey or pomegranate molasses makes a great substitute for narsharab's sweet-tangy taste.
Store it in an airtight container for up to 1 day; the lettuce may wilt if kept longer. Add dressing just before serving.
Yes, as long as you use a plant-based oil (like olive oil) and ensure the narsharab or dressing substitute is vegan, this salad is plant-based.
Absolutely! Skip the almonds or replace them with sunflower or pumpkin seeds for crunch.
Serve with grilled chicken, quinoa, or crusty bread to make it more filling.
Freezing isn't recommended—fresh greens and pomegranate seeds don’t thaw well and will become mushy.
Prep ingredients separately: store dressed lettuce, roasted almonds, and pomegranate seeds in airtight containers, then assemble before eating.
It’s already low-carb! Just ensure your dressing has no added sugar.
Top with grilled shrimp, chickpeas, or feta cheese to boost protein content.
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