Persian Rocca Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
233 kcal
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Course
Salad
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Cuisine
Middle Eastern, Persian
Persian Rocca Salad
Description
Persian Rocca Salad features a fresh green base of rocket (arugula) and lettuce combined with diced cucumber, tomato, and red onion. A small handful of chopped mint enhances the herbaceous notes. Walnuts bring crunch and richness, with half toasted and blended with olive oil, apple cider vinegar, pomegranate molasses, and maple syrup to create a chunky, tangy dressing. This walnut dressing adds both texture and a balance of sweet and acidic flavor that ties the salad together.
The salad is assembled by gently tossing the vegetables and herbs, then dressing just before serving. Toasting the walnuts intensifies their flavor and aroma. Optional garnishes such as pomegranate seeds and additional parsley add bright color and a fresh finish.
If pomegranate molasses is unavailable, it is best omitted rather than replaced with a different molasses or juice, as these alter the intended flavor profile.
Ingredients
- ½ cup walnuts 50g
- 3 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pomegranate molasses (aka pomegranate concentrate)
- 2 teaspoon maple syrup
- rocket arugula and other lettuce leaves
- ½ cucumber unpeeled and diced, a whole
- 2 tomato diced
- ½ red onion finely chopped
- mint leaves chopped, fresh, handful
Optional garnish:
- pomegranate seeds
- parsley chopped
Instructions
For the dressing
- Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant and golden.
- Place half of the toasted walnuts into a mini food processor along with the oil, vinegar, pomegranate molasses and syrup. Whiz until combined. It will be slightly chunky.
For the salad
- Gently toss the rest of the salad ingredients together in a large bowl.
To serve
- Divide the salad onto plates and serve drizzled with the dressing and sprinkled with the remaining walnuts, plus parsley and pomegranate seeds.
Notes
- Toast the walnuts in a dry pan until fragrant to enhance their flavor before using in the dressing and salad.
- If you cannot find pomegranate molasses, omit it rather than substitute with regular molasses or drinking pomegranate juice to preserve the salad’s taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 7mg | 0% |
| Potassium | 281mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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