Best 6 Butter Lettuce With Apples Walnuts And Pomegranate Seeds Recipes

Indulge in a delightful culinary journey with our diverse collection of recipes, each showcasing the vibrant flavors and textures of butter lettuce. From the classic combination of apples, walnuts, and tangy pomegranate seeds to the refreshing crunch of Asian pear and radishes, these salads offer a symphony of tastes and colors. For a touch of warmth and smokiness, try our grilled butter lettuce with bacon vinaigrette, or embrace the bold flavors of blue cheese and candied pecans in our blue cheese and pecan salad. If you prefer a lighter option, our simple butter lettuce salad with lemon-tahini dressing is a perfect choice. With so many options to choose from, you're sure to find a butter lettuce recipe that tantalizes your taste buds and satisfies your cravings.

Let's cook with our recipes!

BUTTER LETTUCE WITH APPLES, WALNUTS, AND POMEGRANATE SEEDS

Butter Lettuce with Apples, Walnuts, and Pomegranate Seeds image

Provided by Robert Aikens

Categories Salad Fruit Leafy Green Nut Appetizer Vegetarian Lunch Apple Tree Nut Walnut Pomegranate Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups store-bought glazed walnuts
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

Steps:

For vinaigrette:
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
For salad:
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon, and cheese.

BUTTER LETTUCE WITH APPLES, WALNUTS AND POMEGRANATE

Butter Lettuce With Apples, Walnuts and Pomegranate image

Fresh and a little different. Throw leftover roast chicken, fish, pork or beef on top and call it a meal.

Provided by Ambervim

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 heads butter lettuce, gently torn
1 1/2 cups walnuts, glazed (homemade or store bought)
1 apple, quartered, cored and slided thinly (Fuji or Honeycrisp)
1 cup pomegranate seeds
1/4 cup tarragon leaf, fresh (choose another fresh herb if not available)
1/2 cup blue cheese, crumbled
kosher salt
pepper (do I have to say fresh ground?)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped (red or other onion can be subbed)
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil (if you prefer another, use it)
kosher salt
black pepper

Steps:

Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
Salad: Place lettuce in a large bowl.
Add apples, walnuts and vinaigrette.and toss to coat.
Season with salt and pepper.
Garnish with pomegranate, tarragon and blue cheese.

Nutrition Facts : Calories 604.3, Fat 52.6, SaturatedFat 7.3, Cholesterol 12.7, Sodium 308, Carbohydrate 28.7, Fiber 7, Sugar 17.1, Protein 13

CLINTON KELLY'S BUTTER LETTUCE WITH APPLE, WALNUTS, POMEGRANATE SEEDS AND CHICKEN

CLINTON KELLY'S BUTTER LETTUCE WITH APPLE, WALNUTS, POMEGRANATE SEEDS AND CHICKEN image

Categories Salad Leafy Green Nut Side Apple

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

For the Vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
11/2 teaspoons Dijon mustard
3 tablespoons olive oil
Kosher salt and freshly ground pepper
For the Salad:
2 heads butter lettuce
1/2 cup candied walnuts*
1 Honeycrisp or Fuji apple (quartered and cored and then thinly sliced)
1/2 cup pomegranate seeds
2 cups poached chicken breast, diced
1/4 crumbled blue cheese

Steps:

For the Vinaigrette: Place all ingredients in a mini food processor to combine and then keep in a mason jar or any container with a tight fitting lid so that you can shake it before serving. Tip on extracting pomegranate seeds: Cut pomegranate into quarters, and hold each quarter over a large bowl of cold water while you extract the seeds from it into the bowl with your thumb and fingers. Seeds will sink to the bottom. Use a fine sieve to skim the white pith and any other unwanted debris off of the surface of the water, and then pour the seeds and the water through a fine colander. For the Salad: Tear the lettuce into a large bowl, along with the chicken, apples and walnuts. Season with salt and pepper, and toss with the vinaigrette, only using as needed. Do not overdress the salad. Garnish with the blue cheese crumbles and the pomegranate seeds. *To Make Candied Walnuts: 11/2 cups raw walnut halves 1/2 cup brown sugar, loose Line a baking sheet with parchment paper. Mix walnuts and brown sugar together in a large saucepan and set on the stove over medium to medium-high heat. As the brown sugar melts, us a wooden spoon to move the mixture around in the saucepan, making sure that all of the nuts get coated and none of the sugar stays in one place long enough to burn. Cook for about 5 minutes at the most, until all of the sugar has melted and all of the nuts are coated (or immediately if you smell them burning). Then, remove from heat and quickly spread the nuts out on the lined baking sheet to prevent them from drying in clumps. Allow nuts to cool for about a minute before eating or storing in an air-tight container.

ESCAROLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS AND HAZELNUTS

Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts image

Provided by Cristina Ceccatelli Cook

Categories Salad Appetizer Side Vegetarian Quick & Easy Low Cal High Fiber Dinner Family Reunion Low Cholesterol Pomegranate Hazelnut Escarole Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Citrus dressing:
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
1 1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup grapeseed oil or olive oil
Salad:
1 large head of escarole, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup hazelnuts, toasted , husked

Steps:

Citrus dressing:
Combine vinegar and next 6 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Salad:
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS

BUTTER LETTUCE WITH APPLES, WALNUTS & POMEGRANATE SEEDS image

Categories Salad Leafy Green Fall

Yield 4

Number Of Ingredients 15

Ingredients

For dressing:
2 Tbsp. cider vinegar
1 Tbsp. honey
1 Tbsp. finely chopped shallot
1 1/2 tsp. Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
For salad:
2 heads of butter lettuce leaves, gently torn
1 1/2 cups glazed walnuts
1 Honeycrisp apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves
1/2 cup crumbled goat cheese

Steps:

For dressing: Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. For salad: Place lettuce in a large bowl. Add dressing, walnuts, apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, tarragon and cheese.

APPLE AND BUTTER LETTUCE SALAD WITH POMEGRANATE SEEDS

Apple and Butter Lettuce Salad With Pomegranate Seeds image

Crisp fresh and so delicate with the Butter Lettuce. Quick and easy to put together. One of my family's favorites. Easily made into a meal with some roasted chicken or other meat added to it. From January '12 Bon Appetit magazine.

Provided by DDW7976

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
salt & freshly ground black pepper (Kosher)
2 heads butter lettuce, leaves gently torn
1 1/2 cups glazed walnuts, I use pecans but any other nut would be good
1 apple, quartered cored and thinly sliced (Honeycrisp or Fuji)
1 cup pomegranate seeds
1/2 cup blue cheese, crumbled (Stilton or Maytag)
1/4 cup tarragon leaf (I don't use)

Steps:

Vinaigrette:.
Wisk vinegar, honey, shallot, and mustard in medium bowl.
Gradually wisk in oil.
Season with salt and pepper.
Salad:.
Place torn lettuce in a large bowl.
Add vinaigrette, nuts, and apple.
Toss to coat.
Garnish with pomegranate seeds, tarragon (if using) and cheese.

Nutrition Facts : Calories 603.2, Fat 52.6, SaturatedFat 8.3, Cholesterol 12.7, Sodium 265.4, Carbohydrate 28.5, Fiber 6.9, Sugar 17, Protein 12.8

Tips:

Use a variety of apples for different flavors and textures. Granny Smith apples are tart and crisp, while Honeycrisp apples are sweet and juicy.
Toast the walnuts in a dry skillet over medium heat until fragrant and slightly browned. This will enhance their flavor and make them more crunchy.
Use fresh pomegranate seeds for the best flavor and texture. If you can't find fresh pomegranate seeds, you can use dried pomegranate seeds, but they will be less juicy.
Add a squeeze of lemon juice to the dressing to brighten the flavors.
Serve the salad immediately after assembling so that the lettuce does not wilt.

Conclusion:

This butter lettuce salad with apples, walnuts, and pomegranate seeds is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is sure to please everyone at your table. The combination of sweet apples, crunchy walnuts, juicy pomegranate seeds, and tangy dressing is irresistible. This salad is perfect for a light lunch or dinner, and it is also a great way to use up leftover apples.