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Pomegranate Cobb Salad plus a video on how to deseed a pomegranate! A healthy start to the new year. Much like a lighter Cobb Salad, throwing fresh ingredients into a bowl with an abundance of Pomegranates!
Whats in Cobb Salad?
Crispy bacon, creamy avocado, eggs, tomatoes and salty feta is an incredible combination. Not one to put fruit on my salads, I was curious to see how this would work. And it worked.
An incredible mixture of sweet and juicy pomegranates mixed with the savoury flavours of pan fried chicken for extra protein; easy to make and absolutely delicious.
Pomegranate seeds are my new favourite fruit. Low in calories (83 calories per 100g serve), high in vitamins C and K, high in fiber, and rich in phytochemicals (polyphenols including anthocyanins, tannins and quercetin) that may promote heart health and help to prevent cancer.
Since many of you have been asking for videos, a helpful way to start a series would be kicking off with a deseeding video. If you can’t find the seeds in your store, don’t let that beautiful fruit scare you. They’re easy to deseed and worth the 10 seconds it takes doing so. They will not get bruised in this method. I’ve done this many times and have beautiful seeds falling out of the fruit.
Once your seeds are ready, wash your greens and fry your chicken and bacon.
Mix together your dressing and enjoy a fresh and healthier low fat salad!
TRY THESE SALAD IDEAS:
Chipotle Lime Chicken Carnitas Salad
Garlic and Lime Barbecued Chicken Salad
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Pomegranate Cobb Salad
Ingredients
For the Salad:
- 1 romaine lettuce head, chopped
- 1 cup rocket leaves
- 1 boneless skinless chicken breast cooked and sliced
- 4.12 ounce lean shortcut bacon cut into strips and pan fried
- 1 pomegranate prepared as shown, or 3/4 cup pomegranate seeds
- 2 eggs hard-boiled, peeled and sliced
- 8 red grape tomatoes cherry tomatoes, halved
- 8 gold grape tomatoes halved
- 1/2 avocado sliced
- 1/3 cup reduced fat feta or blue cheese, cubed
- 1 pinch Kosher salt to taste
- 1 pinch freshly ground black pepper to taste
Red Wine Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic crushed
- 4 tablespoons water
- 1 pinch salt to taste
Instructions
- Arrange all salad ingredients into a large serving bowl. Drizzle with dressing and serve.
For the Dessing:
- Whisk all of the dressing ingredients together in a small jug. Serve over the salad.
Notes
- This salad can be made in advance, just cover with cling wrap and keep in the fridge.
- Add some shredded chicken for extra protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Husband says this is the best salad he has ever had!
I’m always looking for new salad ideas. This is so beautiful, Karina! I had some leftover pomegranate seeds, but they just went bad. Wah!
Wow- I never thought of adding pomegranates to a cobb salad! Thank you so much for the video too- so helpful! I never knew this trick!
I honestly don’t think I’ve EVER had fresh pomegranate seeds! Definitely need to give them a try. They look fabulous in this salad. Thanks for the inspiration!