Traditional recipes

Pomegranate and pistachio salad recipe

Pomegranate and pistachio salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

A simple salad, which has the perfect combination of flavours and textures. Tender lettuce, salty pistachios and sweet pomegranate seeds are tossed together with a tangy dressing.

9 people made this

IngredientsServes: 6

  • 1 tablespoon fresh lemon juice
  • 100g roasted and salted pistachios, shelled
  • 100g pomegranate seeds
  • 200g lamb's lettuce
  • 3 tablespoons olive oil
  • salt and pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Gently toss the lettuce, pomegranate seeds and pistachios together. Set aside.
  2. Make the vinaigrette by mixing together the lemon juice, salt, pepper and olive oil.
  3. Drizzle the vinaigrette over the salad and gently toss.

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Reviews in English (1)

I once had this at a popular 5 star restruant and can could still taste it for days! I am very happy I found a recipe, you can also add ricotta.-21 Jun 2013

Carrot and Pistachio Salad

This refreshing summer salad is a wonderful way to spruce up the humble carrot and was inspired by an afternoon I spent with Leila Rohbani, a yoga teacher from Tehran. I had a delightful time with her drinking green tea from small stoneware cups and talking about our favorite recipes in the bright, airy rooms of her home, which doubles as her yoga studio—an oasis of calm in the hectic city, overlooking a garden filled with fig and Pomegranate trees. This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.

The Saffron Tales by Yasmin Khan


3/4 lb (about 4 cups grated) carrots, peeled and roughly grated

1 small bunch mint, finely chopped

1 small bunch parsley, finely chopped

3 tbsp extra-virgin olive oil

1 tbsp pomegranate molasses

2 1/2 tbsp pistachios, roughly chopped

Combine the carrots, mint, and parsley in a large bowl.

Make the dressing in a small bowl by whisking the lemon juice, olive oil, pomegranate molasses, salt, and pepper together. Pour the dressing over the carrots and stir well. Taste and adjust the seasoning, adding more salt or black pepper to your taste.

Toast the pistachios in a small pan over a medium heat for 1 minute. Sprinkle the nuts over the salad just before serving.

Recipe reprinted from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan. Copyright 2017 Bloomsbury USA.

Recipe reprinted from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan. Copyright 2017 Bloomsbury USA.


    • 2 tablespoons fresh blood orange juice or regular orange juice
    • 1 tablespoon unseasoned rice vinegar
    • 1 tablespoon minced shallot
    • 1/2 teaspoon honey
    • 3 tablespoons pistachio oil
    • 2 blood oranges or regular oranges
    • 1 4-ounce package mâche
    • 1/4 cup shelled natural pistachios, toasted
    • 1/4 cup pomegranate seeds or dried cranberries

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  1. Combine the israeli couscous with 3 cups water in a saucepan. Bring to the boil then reduce and simmer for 12-15 minutes, until cooked through. Drain and rinse
  2. Meanwhile, remove the seeds from the pomegranate and set aside
  3. Combine the lemon juice, ginger and chilli flakes in a small bowl and then season with salt and pepper
  4. Slice the white and light green parts of the spring onions, and roughly chop the herbs
  5. Place the cooked couscous in a serving bowl and drizzle over the dressing, tossing to coat
  6. Add the spring onions, herbs and pomegranate and toss to combine
  7. Add the pistachios and fold through

That’s all there is to this pomegranate pistachio israeli couscous salad! The whole thing can be prepped in the time the couscous is cooking, so you can get it on the table in no time at all. It’s fresh, light and delicious which makes it perfect to sit alongside creamy salads or heavier main dishes.

I actually made this to be part of a Christmas lunch spread, and I think there’s a good chance it will make an appearance on next year’s menu too – it doesn’t hurt that it’s festive looking as well!

Despite it being super quick to make, you can even make most of it in advance if you want to. The couscous will be fine if cooked the day before, and you can remove the seeds from the pomegranate the day before too. That’s super helpful if you don’t want to make sure you don’t get pomegranate juice on your clothes if you’re dressed up for lunch (or maybe that’s just me!).

How To Make Feta, Pomegranate And Pistachio Crostinis

There are two ways to make these easy Christmas Crostini.

The oven way (they take a little bit more time).

  • Preheat oven and arrange the baguette slices on a baking tray, drizzle on some olive oil and bake until they are golden.
  • Assemble the crostini by topping the bread with some feta cheese, pistachio nuts and pomegranate seeds and finish with a drizzle of honey.

The Even easier no-bake way

You don&rsquot need to actually bake the crostini.

  • Just start with a fresh crusty baguette and assemble the crostini by topping the bread with some feta cheese, pistachio nuts and pomegranate seeds and finish with a drizzle of honey.

  1. Preheat the oven to 200°C fan.
  2. Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.
  3. Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

Taken from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth (Ebury Press, £25)

Salad Variations:

  • Swap arugula for shredded brussels sprouts, baby spinach, or mixed greens.
  • If you’re not a fan of salmon, use tuna steaks, shrimp, or scallops instead.
  • If you want to make the salad vegetarian, omit the salmon. To make it vegan, also skip the cheese.
  • Sub feta for the goat cheese.
  • Switch out the pistachios for sliced almonds or pecans.
  • If you don’t have white wine vinegar, use red.

Swordfish With Pomegranate, Onion And Pistachio SaladSwordfish With Pomegranate, Onion And Pistachio Salad

Food writer and editor Andy Harris’s latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any aficionado of Mediterranean and Middle Eastern food, or simply someone who loves to take pictures of their culinary handiwork. This swordfish salad is as delicious as it is beautiful.

Swordfish With Pomegranate, Onion And Pistachio Salad

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Level of Difficulty: Easy
  • Serving Size: 4


  • 1/3 cup extra-virgin olive oil
  • juice of 1/2 lemon
  • 2 garlic cloves, peeled and thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons fresh flat-leaf parsley, including stems, roughly chopped
  • 1 small red onion, peeled and thinly sliced
  • Seeds and juice from 1 pomegranate
  • 1/3 cup shelled unsalted pistachios, halved
To serve


For the salad

Rinse and dry the swordfish, then place in a nonreactive dish (e.g., glass, Pyrex, or ceramic). Add the marinade ingredients, season generously with sea salt and freshly ground black pepper, and cover with plastic wrap. Refrigerate for at least 30 minutes — preferably longer.

Combine all the ingredients for the pomegranate, onion, and pistachio salad in a bowl. Season generously with sea salt and freshly ground black pepper, cover with plastic wrap, and refrigerate until ready to use.

When the swordfish has finished marinating, transfer it to a large plate and pour the marinade into a large frying pan. Cook over medium heat for 2 to 3 minutes, stirring occasionally. Add the swordfish to the frying pan, in batches if necessary, and cook for 3 to 4 minutes on each side.

Remove the salad from the refrigerator, add the cooked swordfish, and mix to combine. Transfer the mixture to 4 plates and spoon any remaining marinade from the pan over the top. To serve, drizzle with the olive oil and lemon juice.

Pomegranate and Pistachio Wild Rice Salad

Studded with pomegranate and pistachio, this rice salad is inspired by Persian jeweled rice dishes but incorporates wild rice for an autumnal, North American twist. The sweet-tart pomegranate provides little bursts of color and juice, which complement the chewy, earthy wild rice and lemony dressing. Appropriate for the Thanksgiving table or any seasonal meal, the dish is both gluten-free and vegetarian. It also makes a terrific stuffing for roasted acorn or other winter squash.

Pomegrante and Pistachio Wild Rice Salad
Serves 6-8

For the dressing:
2 tablespoons finely chopped shallots
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon honey or other liquid sweetener
1/2 teaspoon grated fresh ginger
1/2 teaspoon ground coriander
Kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil

For the salad:
1 1/2 cups wild rice, cooked with 1 teaspoon salt and cooled (see Recipe Notes)
1 cup pomegranate arils (from about 1 large pomegranate)
1 cup pistachios, coarsely chopped
1/2 cup coarsely chopped flat-leaf parsley

To make the dressing:
In a small bowl combine the shallots, lemon zest, lemon juice, honey, ginger, coriander, 1/2 teaspoon salt, and a good crack of black pepper. Whisk in the olive oil and set aside.

To make the salad:
In a large bowl combine the wild rice, pomegranate arils, pistachios, and parsley. Add the dressing and toss to combine. Taste and season with additional salt and pepper, if desired.

Serve immediately or refrigerate for up to 3 days. (If refrigerating, add pistachios just before serving.)

Recipe Notes:
• Different kinds of wild rice will cook differently, so for best results follow package directions, or use the following method: Bring 3 1/2 cups of water to a boil. Add 1 teaspoon salt and 1 1/2 cups wild rice. Reduce heat and simmer, covered, for 45 minutes. Remove from heat and let stand, covered, for 10 minutes. Drain any excess liquid. Yield: About 6 cups.

Would you like to pick your own pomegranates? Check out our guide to u-pick pomegranate farms here.

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