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Dandelion Greens with Pomegranate Molasses

To extract the pomegranate seeds, halve the fruit, hold each half cutside down over a bowl, and whack the outside with a wooden spoon.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, March 2016


  • 2 teaspoons pomegranate molasses, such as Mymoune (available at
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups dandelion greens (preferably young), cut crosswise into 1-inch pieces
  • 1/2 cup pomegranate seeds
  • 1/4 cup sliced almonds, toasted
  • 2 ounces ricotta salata, thinly shaved (1/2 cup)


  1. In a small bowl, whisk together molasses, 2 teaspoons water, and oil until smooth. Season with 1/4 teaspoon salt and a pinch of pepper.

  2. Toss dressing with dandelion greens and pomegranate seeds in a large bowl. Divide evenly among 4 serving bowls; top with almonds and cheese.

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