Pomegranate, Butter Lettuce And Garbanzo Bean Salad

Name: Pomegranate, Butter Lettuce And Garbanzo Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 cup arils from 1-2 large POM Wonderful Pomegranates; 1 1/2 bunches watercress, stems removed ( about 4 cups); 1 head Bibb, Boston or butter lettuce, torn into small pieces (about 2 cups); 1 cup celery, sliced; 1/2 cup green onion, sliced; 1 cup garbanzo beans; 4 teaspoons pine nuts, toasted; Dressing; 3 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 1/4 cup olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon coarse black pepper

Servings: persons

Salad
1 cup arils from 1-2 large POM Wonderful Pomegranates
1 1/2 bunches watercress, stems removed ( about 4 cups)
1 head Bibb, Boston or butter lettuce, torn into small pieces (about 2 cups)
1 cup celery, sliced
1/2 cup green onion, sliced
1 cup garbanzo beans
4 teaspoons pine nuts, toasted
Dressing
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon coarse black pepper

1
1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater 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 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
2
2. To toast pine nuts, place in a skillet over low heat and stir until toasted and fragrant.
3
3. Whisk the dressing ingredients together and add garbanzo beans.
4
4. Divide watercress, lettuce, celery and green onion onto 6 plates.
5
5. Portion beans with dressing, onto the salad.
6
6. Garnish with pomegranate arils and toasted pine nuts and serve.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 1 cup arils from 1-2 large POM Wonderful Pomegranates, 1 1/2 bunches watercress, stems removed ( about 4 cups), 1 head Bibb, Boston or butter lettuce, torn into small pieces (about 2 cups), and more.

Yes, Pomegranate, Butter Lettuce And Garbanzo Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!