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Parsley, Red Onion, and Pomegranate Salad

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Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant.

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Rate this recipe 4/5 (4 Votes)

Ingredients

  • 1 large red onion, thinly sliced
  • 1 1/2 teaspoon sugar
  • 1 teaspoon ground sumac
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon pomegranate molasses or 1/2 tsp. honey
  • 4 cups (lightly packed) fresh flat-leaf parsley leaves with tender stems
  • 1/4 cup pomegranate seeds
  • Sumac is available at specialty foods stores, and pomegranate molasses is available at some grocery stores. Both are available at Middle Eastern markets.

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Toss onion, sugar, and sumac in a medium bowl; season with salt and let sit 30 minutes. Add oil, vinegar, and pomegranate molasses and toss to combine; let sit 5 minutes.
Just before serving, toss in parsley and pomegranate seeds; season with salt.

NUTRITIONAL INFORMATION
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 25

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