Recipes / Starters / Winter salad with pomegranate
Starter
Side
Vegetarian
Gluten-free
Winter salad with pomegranate
Red cabbage, beetroot, walnuts, parsley and pomegranate dressed with pomegranate molasses and olive oil.
- Cooking
- 40 min (beetroot)
- Prep
- 15 min
- Difficulty
- Easy
Per serving
284 kcal
Protein · 7 %
5 g
Fat · 61 %
20 g
Carbs · 32 %
24 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 300 g red cabbage
- 3 beetroots
- 60 g walnuts
- 1 bunch of fresh parsley
- 1 pomegranate, seeds only
- Dressing
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
- salt
Step by step
- Boil the beetroots in their skins until tender. Peel them and dice them.
- Shred the red cabbage very finely and chop the parsley.
- Put the beetroot, cabbage, walnuts, parsley and pomegranate seeds in a bowl.
- Dress with the pomegranate molasses, oil and salt.
- Mix well and serve chilled.