Sulṭat al-Huqul al-Sharqiyyah (سلطة الحقول الشرقية) - Eastern Fields Salad
A vibrant, earthy Middle Eastern salad featuring wild greens, roasted pepper, and marinated mushrooms tossed in a tangy pomegranate molasses dressing. Inspired by traditional foraged field salads from the region.
Ingredients
Salad:
- 1 cup purslane chopped
- 1 cup celery thinly sliced
- 1 cup spinach chopped
- 1 roasted bell pepper sliced
- 1/2 cup fresh mushrooms thinly sliced or lightly sautéed
- 1/2 yellow onion thinly sliced
Dressing:
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
- 1 tsp mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a large mixing bowl, combine purslane, celery, and spinach.
- Add roasted bell pepper, mushrooms, and yellow onion.
- In a separate bowl, whisk together the olive oil, pomegranate molasses, mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve fresh as a side or light main dish.
Notes
- Mushrooms can be sautéed for added depth of flavor or used raw for freshness.
- You can substitute any of the greens with other local herbs or arugula.
- This salad is naturally vegan and perfect for summer gatherings.