I made this colorful, healthy salad for a family dinner last week. Even the salad-rejecting six-year-old ate it and proclaimed to everyone, “This is the only salad that I will eat.” When I made it for a bridal shower I recently hosted, amidst the declarations of delight from the ladies, one woman announced, “Pomegranates are a work of love,” which is absolutely true. The future bride loved it enough that we are going to be making it by the bushel for her wedding. My husband and I decided that it is especially great because it is one of those things you feel obligated to eat for the sake of your health only to discover that it tastes so delicious that you don’t need a pat on the back or reward for your healthy eating. The recipe comes from Lindsay at Pinch of Yum who is an inventive, creative cook and this recipe showcases her skill. The dressing for this salad has a hint of orange, so I think it would go together nicely with the cranberry sauce with its hint of orange and the sweet potatoes that I will have a recipe for early next week at your Thanksgiving table.
Do you know the best way to get the pomegranate seeds out of the pomegranate? I know some people who try to hit it out with the bottom of a wooden spoon, but I personally believe in the under-the-water magic trick since there is far less of a chance of wearing the tiny splatters of pomegranate juice. Not to mention that if you’re like me, you’re not wearing an apron nearly as often as you should.
Cut the pomegranate in half.
Submerge the halves in a large bowl of water.
Remove the arils from the membrane. The membrane will float to the top. The seeds will sink to the bottom. Please note that if your two-year-old is helping (as shown here), you will still get splattered by the pomegranate juice.
Pour out the water. The membrane will pour out with the water. There will be some small pieces to pick out, but it should only take a couple of minutes.
Mix it all together with a simple dressing and add some feta cheese. Time to eat this gorgeous, healthy creation. I also made this with parmesan cheese and chicken replacing the feta and walnuts for a more substantive dinner version.
- For the Salad:
- 1 cup pomegranate seeds
- 2 cups chopped baby kale or spinach and baby kale mix
- 2 cups cooked wild rice
- ¼ cup toasted walnuts
- ¼ cup feta cheese
- For the dressing:
- ½ cup minced purple onion or shallot
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ tablespoon apple cider vinegar
- ½ teaspoon salt
- 3 TB orange juice
- Combine salad ingredients in a large bowl.
- Prepare the dressing by blending all the ingredients together in a blender. Lindsay has you saute the onion for a few minutes to scale down the bite, but I like the onion tangy so I just added it to the dressing as is.
- Pour the dressing over the salad and enjoy.