Meat salad with pumpkin and pomegranate
4 servings
50 minutes
Meat salad with pumpkin and pomegranate is a vibrant combination of flavors and textures that brings Mediterranean cuisine notes to your table. Italians are renowned for their ability to combine simple ingredients into exquisite dishes, and this salad is no exception. Tender boiled beef, sweet pumpkin, and juicy pomegranate seeds create a harmonious balance, complemented by the spiciness of red onion and mushrooms. Beans add richness, while mayonnaise provides a creamy texture. Pomegranate not only decorates the dish but also offers a slight tartness that highlights its sophistication. This salad will be an excellent choice for a festive feast or a cozy family dinner, bringing warmth and richness of flavor with every bite.
1
Boil beef and pumpkin until ready in different pots, cool, and cut into cubes. Rinse beans from sauce if necessary, slice mushrooms. Cut red onion into thin rings and blanch in boiling water. Peel the pomegranate and separate into seeds.
- Beef: 500 g
- Pumpkin: 300 g
- Canned beans: 1 jar
- Canned champignons: 1 jar
- Red onion: 1 head
- Grenades: 1 piece
2
Mix mushrooms, pumpkin, onion, beans, and meat, season with salt, and dress with mayonnaise. Then add pomegranate seeds. You can mix it or simply use pomegranate as the top layer of the finished salad.
- Canned champignons: 1 jar
- Pumpkin: 300 g
- Red onion: 1 head
- Canned beans: 1 jar
- Beef: 500 g
- Salt: to taste
- Mayonnaise: 150 g
- Grenades: 1 piece