Best Pom Spinach Tangerine And Fennel Salad With Pomegranate Vinaigrette Recipes

SPINACH POMEGRANATE SALAD

Spinach Pomegranate Salad image

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Provided by SarieNickle

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (10 ounce) bag baby spinach leaves, rinsed and drained
¼ red onion, sliced very thin
½ cup walnut pieces
½ cup crumbled feta
¼ cup alfalfa sprouts
1 pomegranate, peeled and seeds separated
4 tablespoons balsamic vinaigrette

Steps:

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g

POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE

POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE image

Categories Salad Herb

Yield 4 Servings

Number Of Ingredients 18

Ingredients

Vinaigrette:
¼ cup arils from 1 large POM Wonderful Pomegranate
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
1 teaspoon black pepper
⅛ teaspoon cinnamon
Salad:
juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
1 cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion
Garnish:
fennel ferns

Steps:

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Peel and section tangerines. 4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes. 5. Drain tangerines; reserve ⅓ cup of the marinade for vinaigrette. 6. Mix ⅓ cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container. 7. Divide spinach, fennel and red onion on 4 salad plates. 8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. 9. Garnish with fennel ferns. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

BRAISED FENNEL WITH POMEGRANATE

Braised Fennel with Pomegranate image

Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 fennel bulbs (1 3/4 pounds total), trimmed and cut into 1 1/2-inch wedges, plus fronds for serving
Kosher salt and freshly ground pepper
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 cup fresh orange juice
1/2 cup low-sodium chicken broth
2 tablespoons pomegranate juice
2 tablespoons finely shredded mint
2 tablespoons finely chopped toasted hazelnuts
1/4 cup pomegranate seeds

Steps:

Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.