Muhammara Salad

Muhammara Salad

on Thursday, 18 August 2016. Posted in Appetizers & Starters, Salads & Dressings, Recipes

This riff on muhammara, a Middle Eastern dip made with roasted red peppers, walnuts and pomegranate molasses, remixes all of the traditional ingredients in a refreshing salad. Serve with pita and grilled chicken, fish or lamb kebabs.

Recipe by Asha Loupy

  • Cook Time: 5 minutes
  • Total Time: 5 minutes

Serves 4-6


  • 6 cups fresh arugula, washed and dried
  • 2/3 cup toasted walnuts, coarsely chopped
  • 1/2 cup Organic Piquillo Peppers, or roasted red peppers, julienned


In a medium bowl, whisk together the wine vinegar, pomegranate molasses, Dijon mustard, shallot and salt until combined. Slowly whisk in the olive oil in a steady stream until the dressing is emulsified. Taste and adjust seasonings, as necessary.

In a large bowl, toss the arugula with desired amount of the dressing and half of the walnuts and piquillo peppers.  Pile into serving bowls or onto a large platter and garnish with the remaining walnuts and peppers and and an extra sprinkle of Aleppo pepper.