A round white serving plate of green leaves and red pomegranate seeds, sat on a folded piece of white linen

Parsley and pomegranate salad

  • serves 4 as a side
  • Easy

Parsley doesn't always have to be just a garnish – here, it's the hero of a summery salad made with the freshest, greenest leaves


Make this fresh parsley and pomegranate salad, then check out our watermelon and halloumi salad, potato salad, tomato salad and more  summer salad recipes.



  • flat-leaf parsley a large bunch, leaves picked
  • rocket 90g
  • shallot 1 long, peeled and thinly sliced into rings
  • pomegranate seeds 50g


  • extra-virgin olive oil 2 tbsp
  • pomegranate molasses 3 tbsp
  • lemon 1, juiced


  • Step 1

    Make the dressing by whisking together the oil, molasses and lemon juice with a little seasoning.

  • Step 2

    Fill a large bowl with iced water and add the parsley leaves, rocket and shallot rings. This will make them fresh, vibrant and crunchy. Leave for 10 minutes, then drain really well.

  • Step 3

    Tip the drained salad into a bowl and toss with the dressing, then tip onto a serving plate and scatter with the pomegranate seeds to serve.

Check out more of our easy pomegranate recipes

Smoked Aubergine Salad Recipe with Pomegranates


Nutritional Information

  • Kcals 123
  • Fat 6.2g
  • Saturates 0.8g
  • Carbs 12.7g
  • Sugars 11.2g
  • Fibre 3.4g
  • Protein 2.4g
  • Salt 0.5g