One of the many things I like about Winter is that pomegranates are in season. Pomegranates are one of the oldest known fruits, and one of the most beneficial for the deep, rich juice in their seeds, called arils. The best part about pomegranates is how much you can do with them! You can juice them, eat them whole, add them to other foods, and even decorate with them. I have even seen dwarf pomegranate trees that can sit on a desk. I have many happy memories of cutting them from a tree at my friend’s house as a child.

 

 

One of the fun things to do with pomegranates is to add them to salads. Their seeds look like ruby red jewels, and they make any dish prettier. I like adding goat cheese to mine, but you can add them to any salad you like to add color and a little bit of sweetness. They are a wonderful and colorful garnish over greens. Candied pecans and dates round out this salad with a sweet finish.

Serves 4 to 6

 

 

Ingredients:

Salad:

12 ounces spring mix salad

1 cup pomegranate seeds

1/2 cup pitted, sliced dates

1/2 pound candied pecans

1 cup crumbled goat cheese

Dressing:

1/2 cup pomegranate juice

2 tablespoons pourable honey

3 tablespoons olive oil

2 tablespoons champagne vinegar (or red wine vinegar)

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1. Place the salad greens in a large serving bowl. Top with the pomegranate seeds, dates, and pecans.

2. Whisk together the dressing ingredients in a small bowl.

3. Pour the dressing over the salad and sprinkle the goat cheese on top.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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