Meatless Monday – Pomegranate Salad

My mother in law made this salad for me years ago, and it’s really one of my all time favorites. The sweetness of the date syrup, coupled with the tartness of the pomegranate syrup and the pomegranates themselves is just fabulous. I purchase the Pomegranate syrup/glaze and date syrup at my local Middle Eastern store, but I have found it in traditional grocery stores as well. Feel free to use my link below to find it on Amazon. I use Romaine or butter lettuce typically for the greens. Enjoy!

Ingredients

1⁄4 cup mild tasting olive oil
2 tablespoons Pomegranate juice
2 tablespoons Pomegranate syrup/glaze
2 tablespoons date syrup
2 tablespoons honey
Himalayan Pink Salt or sea salt to taste
Fresh ground black pepper to taste
2 tablespoons toasted sesame seeds
9 oz bag Romaine or Butter lettuce
1⁄2 cup (or more if you like) Pomegranate seeds

Instructions

1. In a small dry skillet toast sesame seeds over medium heat, until light brown in color – about 3 to 5 minutes. Pour sesame seeds out onto a paper towel to cool.
2. Whisk together olive oil, pomegranate juice, pomegranate syrup, date syrup, honey, salt, and pepper. (I like to put everything in a mason jar and just shake it up until combined.) Set aside.
3. Arrange lettuce in large bowl or platter.
4. Top with pomegranate seeds and sesame seeds, add dressing and toss. Serve immediately.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

****Update! I am so excited that this recipe was featured by The New York Times, check it out: