If you do not have to search for vegetables for salads in the summer, then in winter, when the shelves are empty and filled with seasonal roots, you can only dream about a fresh snack. We offer you an alternative - an appetizing and bright salad with pomegranate and walnut, which can be cooked even from a scanty winter range.
Salad with chicken, pomegranate and walnut
Ingredients:
- olive oil - 45 ml;
- chicken fillet - 790 g;
- Dijon mustard - 35 g;
- lemon juice - 15 ml;
- honey - 5 ml;
- apple - 45 g;
- handful of pomegranate seeds;
- shallots - 25 g;
- a handful of walnuts.
Preparation
Both halves of chicken fillet are barely beaten so as to simply level their surface. Season the meat of the poultry with salt, and then brown it in the preheated oil. After chilling the chicken, cut it into cubes. In cubes of the same size, separate the apples. Mix the chicken with apples, pomegranate seeds and thin shallots rings (can be replaced with red onions or white salad). Optionally grind walnuts and sprinkle the contents of the salad bowl. Fill all with a mixture of lemon juice and Dijon mustard.
Meat salad with pomegranate and walnut
Ingredients:
- pumpkin - 870 g;
- dried garlic, cinnamon, ginger - by pinch;
- honey - 25 ml;
- spinach leaves - 670 g;
- pork noodles - 370 g;
- handful of pomegranate seeds;
- a handful of walnuts;
- grated cheese - to taste;
- vegetable oil - 45 ml.
Preparation
Cut the peeled pumpkin into small slices and sprinkle with a mixture of dried garlic, cinnamon and ginger. Place the pumpkin slices in the oven, preheated to 190 degrees until softening. Cut the boiled ham with straws. Spinach leaves rinse and dry, then grasp them with your hands directly into the salad bowl. On top, spread the pumpkin, boiled pork, sprinkle everything with nuts, pomegranate and grated cheese. Pour the finished dish with vegetable oil.
Salad with pomegranate, prunes and walnuts
One of the most common winter roots is beetroot, it is good both in hot dishes and in snacks, including in salads. One option is a salad with nuts and pomegranate in the base.
Ingredients:
- beet - 610 g;
- yoghurt - 430 ml;
- clove of garlic;
- grains of one garnet;
- handful of dill;
- a handful of prunes;
- a handful of walnuts.
Preparation
After clearing the beets from external dirt, peel it from the peel and divide into small cubes. Bake the root until soft, pre-sprinkling the pieces with oil. Let the beets cool down, and then put it in a salad bowl, add prunes, pomegranate seeds and walnuts. A portion of yogurt salt and mix with pasta from garlic teeth. Season the beetroot salad with pomegranate and nuts with yogurt sauce and immediately serve.
Salad with pomegranate and walnut
One of the ingredients of this salad will again be chicken meat. You can buy raw fillets and cook it on a steam or in the oven, or you can use a smoked product, in order to reduce the time spent on cooking.
Ingredients:
- chicken fillet - 255 g;
- handful of pomegranate seeds;
- a handful of walnuts;
- green onions - 2-3 feathers;
- sour cream - 115 ml;
- sweet mustard - 5 g;
- lettuce leaves or salad mix - to taste.
Preparation
Finished chicken fillet disassemble into fibers or cut into cubes. Rinse the leaves of the lettuce, and after drying them, pick. Put the leaves in a salad bowl and mix with chicken. Prepare a simple dressing of sweet mustard with sour cream. Pour the sauce over ready-made lettuce leaves, sprinkle all the pomegranate seeds, nuts and chopped onion greens. Serve the salad immediately after the preparation.