This is a fresh salad that will have your mouth saying “HOLY FLAVORS!”, I’m sure of it! With a family of mostly grown men it’s hard to get them to eat anything green. So when the holidays came around only one word came to mind, experiment. I decided to go for a salad, a sure pleaser for the ladies (just in case the men decided not to give in). From the juicy pomegranate to the crunchy candied pecans it had everyone, even the little ones, coming back for seconds!
Why pomegranates? They are a fabulous superfood that lowers bad cholesterol and helps control blood pressure but that’s not it! Pomegranates are filled with antioxidants that help reduce inflammation specifically dealing with arthritis and according to research that was conducted at the University of California the juice can even help holt the spread of cancer.
- 1 BIG handful of 50/50 mix ( I used Organic Girl spring mix/baby spinach mix)
- 2 tbsp of pomegranate arils (seeds)
- 1/2 of 1 pear, sliced thin
- 1 tbsp of pecan halves (I toasted and sweetened mine)
- 1/2 ripe avocado, sliced
- Cucumber very thinly sliced
- A few (or a lot) thin slices of red onion
- Gorgonzola cheese
- Wash any fruits and veggies that you will be using. I like to place them all in one large bowl so that they can dry while I am working on the salad. Plus it keeps them off the counter where they can potentially get germs on them again.
- I like to start with the most time-consuming, leave it to the main ingredient. ha! I highly recommend wearing a apron because the pomegranate juice tends to splash. Cut the Pomegranate in half. With a fork begin to take out the arils (seeds) over a large bowl. Be sure to keep some of the pomegranate juice for later use.
- The rind and white membranes surrounding the arils (seeds) are bitter so I like to remove as much as I can from the seeds so that way my salad taste more tangy and sweet than bitter.
- Thinly cut the pears, avocado, red onions, and cucumbers. Then place them in the fridge to keep them chilled and fresh while you continue making the salad.
Pomegranate Citrus Vinaigrette Dressing
(The scaling is for a salad that serves 4. The pictures show more because it was used to make two huge salads)
- 1 teaspoon of lemon zest
- 2 tablespoons of lemon juice
- 1 teaspoon of agave nectar
- 1 teaspoon of Dijon mustard.
- 2 tablespoons of white wine vinegar
- 1/2 teaspoon of minced garlic
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground white pepper
- Strain the lemon juice so the seeds don’t become part of the dressing (we don’t want anyone choking now do we 😉 ) Then add the agave nectar, Dijon mustard, white wine vinegar.
- Final touches include adding garlic, salt and white pepper (you can find this in the organic ingredients section of your local grocery store) now mix-mix 🙂
Everyone knows presentation is key so go ahead and have some fun! Bring out the fruits and veggies from the fridge. After lining the plates with the cucumbers, the 50/50 spring mix and start topping all the goodies.
Don’t forget the croutons, pecans, and Gorgonzola cheese.
Once the pomegranate seeds are topped on the salad, add the excess pomegranate juice to the dressing.
TIP: The dressing is VERY tangy and strong, so drizzle on. You want it to complement your salad not overpower it.
This Pomegranate Winter salad is sure to be the talk of the party. And in my case it’s a great way to introduce not-so-healthy eaters to the salad world! Until next time, see you On the Kattwalk superstars!