Ripe pomegranates heavy with juicy arils are nearing picking season. Toss the sweet-tart arils into an autumn salad with toasted almonds and a high quality extra virgin olive oil. This tasty vegan salad is a delish vegan side dish.
Ripe pomegranates heavy with juicy arils are nearing picking season. Toss the sweet-tart arils into an autumn salad with toasted almonds and a high quality extra virgin olive oil. This tasty vegan salad is a delish vegan side dish.
Pomegranate Toasted Almond Salad
Serves 4
Ingredients:
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- 1-1/2 cups pomegranate arils (try POM Pomegranates)
- 3 green onions, finely chopped (green and white parts)
- 2 tablespoons minced fresh tarragon
- 3 to 4 tablespoons balsamic vinaigrette (or try Amoretti Pomegranate Balsamic Vinaigrette)
- 4 cups torn red leaf lettuce
- 2/3 cup toasted sliced almonds
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Directions:
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- In a large bowl, toss pomegranate arils, green onion, and tarragon together.
- Pour 1 to 2 tablespoons over pomegranate mixture and toss to coat.
- Arrange lettuce on 4 chilled salad plates. Scatter with pomegranate mixture and drizzle with remaining vinaigrette.
- Scatter with almonds and serve immediately.
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