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Pomegranate and potato salad

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Ingredients for 4 servings:

  • 500 g potatoes
  • 3 carrots
  • 1 apple
  • 2 pomegranates
  • 2 tbsp walnut oil
  • 2 tbsp Balsamic vinegar, white, vegan
  • 50 g kernels (walnut)
  • 1 tbsp mint, chopped, fresh or frozen
  • some salt and pepper
  • some sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan, with balsamic dressing

Salad: Peel the potatoes, boil in salted water, let cool, and slice. Grate the carrots, core the apple, and dice it. Halve the pomegranates and scoop out the seeds with a spoon, reserving the juice. Combine the carrots, potatoes, apple, and pomegranate seeds. Dressing: Combine the oil, balsamic vinegar, and pomegranate juice. Season with salt, pepper, and sugar and drizzle over the salad. Toast the walnuts and serve sprinkled with the seeds and mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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