Salad Greens W/string Beans & Pomegranate Molasses Recipe

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Salad Greens w/String Beans & Pomegranate Molasses



Found on Played around a little with the recipe to suit my needs. Good use of organic green beans from the CSA box. Some grilled halloumi or other appropriate fresh cheese would be a delicious addition!

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10 Min


10 Min


Stove Top


1 lb
string beans (ends trimmed)
2 Tbsp
grapeseed oil
1/2 c
minced onion (shallots used in this recipe)
2-3 Tbsp
pomegranate molasses, approximately (original recipes specifies 1/4 cup so add to taste)
1 tsp
brown sugar, approximately (honey will work, too)
1/2 tsp
aleppo powder (or similar)
2 Tbsp
walnuts, pine nuts or almonds (original recipe called for pecans)
mixed greens (or spinach, arugula, etc.)
2 Tbsp
yellow raisins (sultanas)
1/2 Tbsp
orange zest
1/2 Tbsp
lime zest

Directions Step-By-Step

Heat the grapeseed oil in a wide skillet over medium-high heat. Add the string beans and stir them in the heated oil until the skins start to blister. Lower heat to medium. Add the shallots and stir for 1-2 minutes.
Add the pomegranate molasses, brown sugar and dried aleppo powder. Stir to coat the string beans. Taste test. Add more pomegranate molasses and sugar if necessary. You want a good balance of tart/sweet without either flavor overpowering. Set string beans aside to cool about 10 minutes.
Arrange the greens evenly on a serving platter. Spoon the string beans over the greens and sprinkle them with walnuts (or other nut), yellow raisins, orange zest and lime zest.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian