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overhead photo of rocket pomegranate salad in a bowl on a white cloth, a small bowl of pomegranate seeds and another bowl of vinaigrette to the side

Rocket Pomegranate Salad

Robyn
This simple rocket salad with pomegranate and parmesan takes just 10 minutes to make and is a fresh and delicious side salad.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course appetiser, Lunch, Salad
Cuisine Modern english/modern australian
Servings 6 people
Calories 90 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • ⅓ tablespoon lemon juice
  • Black pepper
  • 100g (3.5oz) rocket
  • ½ pomegranate seeded (see tip below for how to do this)
  • 70g (2.5oz) parmesan shaved

Instructions
 

  • First make the dressing: in a small bowl whisk the olive oil and lemon juice together with a pinch of black pepper. Put to one side.
  • Lay the rocket over your serving plate/bowl, then sprinkle over the parmesan shavings and pomegranate seeds.
  • Drizzle over dressing just before serving.
  • Best eaten as soon as dressed, but leftovers can be stored in the fridge for 24 hours and make a great lunch!

Nutrition

Calories: 90kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 192mgPotassium: 129mgFiber: 1gSugar: 4gVitamin A: 487IUVitamin C: 5mgCalcium: 167mgIron: 1mg
Keyword parmesan, pomegranate, summer side

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