This Melon and Pomegranate Salad with Balsamic Syrup is perfect for the holiday season.
The colours are so bright and it makes the perfect start to a meal. Something light, simple and delicious, just what you need before a big turkey dinner.
I think pomegranate makes anything festive!!! It is something to do with how the arils twinkle and glisten like miniature jewels. Beautiful! Perfect for thanksgiving or Christmas. A beautiful, light festive salad to start the meal.
I adore appetizers, in fact I would much rather have an appetizer than a dessert! But when I know there is a big meal ahead of me, I want my appetizer to be light. But light doesn’t mean boring!!!! The combination of the sweet melon, sharp pomegranate, sticky balsamic glaze and salty parmesan is just delicious.
And it looks so beautiful, which when you are entertaining is such a bonus. Served on a simple white plate it looks elegant, yet it really is so simple to make.
I use cantaloupe melon here as I love the colour combination, and it is Mr 7’s favourite! It is also the most easy to find. Which at this time of year is important. You don’t want to be traipsing from one store to another!
The leaves are dressed with a little olive oil and salt and pepper. They don’t need any vinegar as the balsamic syrup and pomegranate add the sharpness.
Balsamic Syrup is available in most grocery stores, although it is sometimes called Balsamic Glaze. You can make your own with 3 parts balsamic vinegar and 1 part brown sugar, simmered down until it is rich and syrupy. But the store bought ones really are very good and it saves washing a pan, which at this time of year is a big bonus.
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- 1/2 cantaloupe melon
- 2 cups mixed salad leaves
- 1 tbsp extra virgin olive oil
- salt and pepper
- 1/4 cup pomegranate arils
- 2 tbsp balsamic syrup
- Fresh parmesan
Peel and deseed the melon. Cut it into bite sized pieces
Place the washed salad leaves in a bowl and dress them with the evoo and salt and pepper.
Arrange the salad on 4 plates, arrange the melon on the salad.
Sprinkle over the pomegranate arils.
Drizzle each plate with balsamic syrup and use a potato peeler to top each salad with a little parmesan.