Around the time when pomegranates become in season, I like to spend some time every week removing all the seeds from pomegranates so I can have a container full of them ready for anything. (Make sure to wear protective clothing when working with pomegranates. I always find pomegranate juice spots on the opposite side of the kitchen after working with them!)
I actually found this amazing video on Facebook showing the best way to open a pomegranate!
We like to sprinkle pomegranate seeds on yogurt, add to savory sauces for a sweet bite, or just snack on them raw. The kids love them.
My favorite way to use pomegranate seeds is in salads. This basic salad is a go-to recipe for me. Whenever I need to come up with a quick side salad, this one is perfect. It’s so pretty, too, with those beautiful deep pink sprinkles! The cheese and sliced green onions make it way more interesting than a plain lettuce salad.
The dressing is made using the Toasted Pumpkin Seed Oil and Pomegranate Vinegar from Trader Joe’s. If you don’t have a TJ’s nearby, you can substitute with olive oil and balsamic vinaigrette (or click those links to buy online). Toasting your own pumpkin seeds and adding to the salad would be an awesome addition, too!
- 1-2 cups chopped green lettuce per person
- 4-5 green onions, dark green and white parts removed, sliced into 1-2 inch slivers
- 1 cup feta cheese, crumbled
- *this salad is also good with a strong flavored hard cheese like Pecorino Romano
- Seeds of 1-2 pomegranates
- 1 small bunch of cilantro, roughly chopped (optional)
- 2 teaspoons Dijon mustard
- 1 tablespoon honey (raw is best)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Pomegranate Vinegar (or balsamic vinegar)
- 1/3 cup Toasted Pumpkin Seed Oil (or extra virgin olive oil)
- 1/3 cup plain Olive Oil
- To make the vinaigrette, whisk the mustard, honey, vinegar, salt and pepper in a small bowl until smooth. While whisking, slowly drip the pumpkin seed oil into the mixture until it thickens and becomes emulsified. Finish whisking in the remaining olive oil until the vinaigrette is smooth and thick. Season, as needed, with salt and pepper.
- Layer lettuce, chives, cheese, cilantro and pomegranates on or in a serving dish or bowl. Evenly drizzle the vinaigrette over the salad, then serve.