Pomegranate Salad Recipe
This delicious dish is my interpretation of the famous salad. Very interesting salad.
Cook Time
60minutes
Cook Time
60minutes
Ingredients
Instructions
  1. I know that this is a very famous dish and everyone makes it differently. I like to cook this way. This time I added a piece of baked pumpkin and did not lose – it turned out delicious and very autumn!
  2. Wash the beets and carrots and put them together with a piece of pumpkin on foil.
  3. Lightly grease the vegetables with vegetable oil, wrap and bake until soft. Carrots and pumpkin are baked for about 40 minutes, beets for 1 hour. Of course, you need to focus on your oven and the size of the vegetables.
  4. Meanwhile, heat the walnuts a little in a dry pan and chop them.
  5. Peel the vegetables. Grate carrots and pumpkin on a coarse grater, mix with mayonnaise (2-3 tbsp.). RUB the beetroot too, add mayonnaise and crushed garlic (1 tooth). Add salt and season to taste.
  6. Boiled chicken meat (I have meat from the breast) cut into medium pieces. Put on the bottom of the glasses, lightly tamp, add salt.
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