Pine nut and pomegranate salad recipe

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The pine nuts and pomegranates make this an exceptionally wonderful expression of a Mediterranean salad that is an interesting alternative to simple greens. Many gourmet stores now sell prepacked pomegranate seeds, which save a lot of mess and work. If frisée isn’t available, you can substitute another slightly bitter green, like escarole, or even romaine.

  • Yield: 6 Servings


  • ½ cup pine nuts
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced shallots
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh mint
  • 4 cups torn frisée (about 1 medium head), washed and dried
  • 1 cup pomegranate seeds
  • ¼ cup freshly grated Parmigiano-Reggiano
How to Make It
  1. Preheat the oven to 350°F. Scatter the nuts on a rimmed sheet pan and toast until lightly golden, about 8 minutes. Let cool.
  2. In a large serving bowl, whisk together the vinegar and shallots. Whisk in the oil in a slow steady stream to make a smooth dressing. Season with salt and pepper. Whisk in the mint. Add the frisée, pomegranate seeds, and pine nuts. Toss to coat everything with the dressing.
  3. Sprinkle with the cheese and toss to combine. Adjust the seasoning to taste and serve.

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