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  • Writer's pictureDairy Keen

Southern Utah Pomegranate Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had grown all these ingredients. It is a fast and easy and fun salad. I have requests for this recipe every time I make it. It wouldn’t be Thanksgiving without it.


Southern Utah Pomegranate Salad

1 large Pomegranate 1 Jonathan, Gala or Jonagold Apple 1/2 Cup Heavy Cream 3 Tablespoons Sugar 1 teaspoon vanilla ¼ to ½ cup Roasted Pecans


Wear an apron this get messy! Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate inside out and let the seeds fall into the bowl. Remove all seeds and place them into bowl. Cut the apple into bite sized pieces, no need to peel.


Add apple to the pomegranates. Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples, sprinkle with pecans. You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

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