This Lebanese purslane salad with beets, pomegranate and walnuts is a colorful, plant-based dish that brings together a wonderful variety of fresh flavors, textures, and wholesome ingredients. Made with tender purslane leaves, earthy beets, juicy pomegranate arils, leafy greens, onion, and crunchy walnuts, it is finished with a refreshing lemon, honey, and extra virgin olive oil dressing. Every bite is a delicious balance of earthy, tangy, sweet, and crunchy!

What makes this salad particularly special is its variety of antioxidant-rich ingredients. Pomegranates, beets, leafy greens, and walnuts provide an array of beneficial plant compounds, making this a wonderful way to add more colorful, nutrient-rich foods to your everyday meals.

Looking for a healthy salad that doesn’t compromise on flavor? Keep this recipe in mind! I made it, and it turned out so wonderfully delicious. The combination of earthy beets, tangy pomegranate, refreshing lemon, and crunchy walnuts makes every bite a delight!

Beetroots and Pomegranates: A Colorful Antioxidant Boost

Beetroots offer a wide range of health benefits. They are rich in essential vitamins, minerals, and beneficial plant compounds, including antioxidants. Pomegranates are equally impressive! Known for their vibrant ruby-red arils, they are packed with beneficial plant compounds and are an excellent source of antioxidants, making them a wonderful addition to a healthy diet.

Have You Heard of Purslane? The Nutrient-Rich Mediterranean Green

Have you heard of purslane? This humble leafy green is surprisingly nutritious and is particularly valued for its omega-3 fatty acid content, which is higher than that of many other leafy vegetables. Popular throughout the Middle East and Mediterranean regions, purslane often grows wild in fields and cultivated areas. In Lebanon, it is called Farfaheen (فرفحين) and is one of the traditional ingredients used in Fattoush salad. Beyond its distinctive, slightly tangy flavor, purslane provides vitamins, minerals, and beneficial plant compounds.

 Walnuts, Olive Oil and Honey: A Delicious Trio of Goodness

Walnuts and olive oil make a wonderful combination, both in flavor and nutritional value. Walnuts provide plant-based omega-3 fatty acids and antioxidants, while extra virgin olive oil is rich in heart-friendly monounsaturated fats and beneficial antioxidant compounds. And let’s not forget honey! It is much more than a natural sweetener; it also contains beneficial plant compounds with antioxidant properties.

Frequently Asked Questions

Can I make this salad without purslane?

Absolutely! You can substitute watercress leaves for purslane. Watercress has a lovely, slightly peppery flavor that works beautifully in this salad, and the result will still be delicious.

Can I prepare this salad ahead of time?

Yes! You can cook the beets, wash and thoroughly drain the leafy greens and purslane, and prepare the dressing ahead of time. Store the ingredients separately in the refrigerator until ready to serve. Just make sure to whisk or shake the dressing again before using it, and dress the salad right before serving to keep the greens fresh and crisp.

What can I substitute for pomegranate seeds?

Although I would love for you to use fresh pomegranate seeds because they add so much flavor, color, and a lovely burst of sweetness, you can substitute dried cranberries if pomegranates are unavailable. They will bring a pleasant sweet-tart flavor to the salad.

More Lebanese Salad Recipes to Freshen Up Your Table

• • Click   Lebanese-Style Mashed Potato Salad (No Mayo) 
  • Click  Authentic Lebanese Tabbouleh Salad
  • Click   Wild Oregano Salad Recipe: Salatet Zaatar Akhdar 
  • Click    Middle Eastern Salad Recipe (Fresh & Flavorful) 
  • Click    Lying Tabbouleh Recipe: Regional Lebanese Variation
  • Click    Lebanese Purslane Yogurt Salad
  • Click    Labneh Tomato and Pomegranate Salad

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Lebanese Purslane Salad with Beets, Pomegranate and Walnuts

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Prep: 20 minutes minutes

Cook: 2 hours hours

Servings 3

Course

Salad

Cuisine

Lebanese

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Description

This Lebanese purslane salad with beets, pomegranate and walnuts is a colorful, nutrient-rich medley of fresh flavors and textures. Tender purslane leaves, earthy beets, juicy pomegranate arils, leafy greens, and crunchy walnuts come together with a refreshing lemon, honey, and olive oil dressing. Bursting with Mediterranean flavors, this wholesome plant-based salad makes a delicious side dish or a light meal.

Ingredients

 

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For the Salad:

• ▢ 2 cups leafy greens rinsed and patted dry
• ▢ 4 medium-sized beetroots
• ▢ 1 cup pomegranate seeds
• ▢ 1 onion sliced
• ▢ 1 handful raw walnuts
• ▢ 2 cups purslane leaves rinsed and patted dry

For the Dressing:

• ▢ ½ cup virgin olive oil
• ▢ ¼ cup freshly squeezed lemon juice
• ▢ 2 tablespoons honey
• ▢ Salt to taste
• ▢ 1 pinch sumac, optional

Instructions

 

• Cook the Beets: Place the beets in a pot, add enough water to fully cover them, and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours or until the beets are tender when pierced with a fork. Drain and let them cool completely. Once cooled, peel the beets and slice them into strips.
• Make the Dressing: Whisk together the lemon juice, honey, sumac, and salt until well combined. Gradually add the olive oil in a steady stream, whisking constantly until the dressing is fully emulsified.
• Assemble the Salad: Combine the leafy greens and purslane leaves, then transfer them to a large serving platter. Scatter the sliced onions evenly over the top.
• Garnish and Serve: Add the walnuts, beet strips, and pomegranate seeds to the platter. Drizzle the dressing uniformly over the salad just before serving. Enjoy!

Notes

Keyword Lebanese beetroot salad, purslane salad

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