I love every thing about pomegranates. They are only in season in October thru December. For school lunch in the ‘70s I used to walk from the Jr. High to the “Safeway” on Main Street and buy one for lunch. It would take me most of the lunch time to eat it, and it wasn’t much of a lunch really, but I loved them.
I make a salad with whipped cream and apples that I put into “Taste of Home” cookbook. You can find that recipe on our website or on Taste of Home’s website. That recipe is my favorite BUT this recipe comes in a close second.
To seed the pomegranate there are a lot of videos on-line, I can’t seem to make any of them work for me. I just cut them open and pick them out. LOL!
Pomegranate, Pear and Candied Pecans Salad
1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
½ cup pomegranate seeds, from ½ a pomegranate
½ Cup sliced Red Onion
½ cup crumbled blue cheese or Feta cheese
2 ripe pears, sliced thin OR 2 tart Apples (Dip slices into orange juice to prevent browning)
1 Cup candied pecans or walnuts (I buy packages of them already candied)
Dressing
½ Cup balsamic vinegar
¼ Cup Olive Oil
¼ Cup Brown Sugar
½ teaspoon Salt
dash teaspoon Black Pepper
2 Tablespoon Orange Juice or Lemon Juice
Arrange the lettuce onto 8 serving plates. Top with the pomegranate seeds, red onion, cheese, pears or apples, and candied pecans.
Make the dressing by heating the ingredients until Brown Sugar is Dissolved and is slightly warm. Taste and adjust the seasonings to your preference.
Drizzle the warm dressing over each salad and serve immediately.
You can also add some orange slices, red grapes. Fresh Spinach will also work.
*Gluten Free as written and to make Dairy Free leave out the cheese.
Jan at Dairy Keen