Pomegranate Splash Salad

4 c. fresh baby spinach

4 c. spring mix salad greens

3/4 c. crumbled feta cheese

3/4 c. pomegranate seeds

3/4 c. raspberries

1/3 c. pine nuts, toasted

Dressing:

1/2 c. thawed cranberry juice cocktail

3 T. olive oil

2 T. rice vinegar

Dash of salt

Combine salad ingredients in a large bowl.

In a jar with a tight-fitting lid, combine dressing ingredients. Shake until combined. Serve dressing with salad.

Serves 8.

Adapted from TasteofHome.com. 

Marinated Beet Salad

 2 small or 1 large Fresno pepper, finely chopped

1 medium shallot, finely chopped

2 T. olive oil

2 T. fresh lemon juice

1/2 t. salt

4 medium or 2 large red and/or golden beets cut into matchsticks or thin strips

1/3 c. plain yogurt

1/4 c. tahini

1 T. lemon juice

1/3 c. goat cheese or feta cheese, crumbled

1/2 c. pomegranate arils

1/3 c. chopped pistachios

1/3 c. chopped fresh mint

1/4 c. chopped fresh parsley

For marinade: In a large bowl, combine pepper, shallot, olive oil, lemon juice, and salt. (If using different colors of beets, divide marinade into separate bowls for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.

Meanwhile, in food processor, combine yogurt, tahini, and lemon juice. Cover and blend until fluffy.

To serve, spread tahini mixture on a large platter, making a swoosh with the back of a spoon. Lift beets out of marinade, draining excess into the bowl. Place beets on tahini mixture. Sprinkle on cheese, pomegranate arils, pistachios, mint, and parsley. Drizzle with additional marinade.

Serves 4.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 124.  

Farro Bowl with Pomegranate Vinaigrette

1-1/2 c. uncooked farro
6 T. olive oil, divided
1 large sweet potato, peeled and cut into 3/4" chunks
1 t. kosher salt, divided
1 large shallot, finely chopped (about 1/4 c.)
1 c. refrigerated pomegranate juice
1 T. red wine vinegar
2 t. Dijon mustard
1/4 t. black pepper
2 c. baby spinach
1 medium fennel bulb, halved and thinly sliced, plus chopped fronds for serving
1/2 c. crumbled feta cheese

Bring a large pot of water to a boil over high heat. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 min. Drain and place in a large bowl.

While farro cooks, heat 1 T. olive oil in a large skillet over medium heat. Add sweet potato, 1/4 c. water, and 1/4 t. salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10-12 min. Transfer to bowl with farro.

Heat 1 T. oil in the same skillet over medium heat. Add shallot and cook, stirring often, until softened, 3-4 min. Add pomegranate juice and cook, stirring occasionally, until reduced to about 1/2 c., 8-10 min. Whisk in vinegar, mustard, pepper, and remaining 3/4 t. salt. Remove from heat and gradually whisk in remaining 1/4 c. oil.

Add 3/4 c. dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

Serves 4.

Adapted from Real Simple magazine, Nov. 2019, p. 137.

Make-Ahead Holiday Salad

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.

Pomegranate Dressing

1/2 c. unsweetened pomegranate juice
1 clove garlic, peeled and minced
1 c. extra-virgin olive oil
3/4 t. salt
1/2 t. pepper
1 t. Dijon mustard
2 T. pomegranate molasses

Combine all ingredients in a jar with a lid. Shake vigorously until will incorporated. Adjust seasoning with salt and pepper, if necessary. Serve at room temperature.

Serves 8.

Adapted from The Everything Mediterranean Cookbook, p. 103.

Bulgur Salad with Nuts, Honey, Cheese, and Pomegranate

1 c. coarse bulgur wheat (#3)
1 t. salt
1/2 c. extra-virgin olive oil
1/4 c. chopped toasted almonds
1/4 c. chopped toasted walnuts
1/4 t. ground allspice
1/4 c. pomegranate molasses
2 t. red wine vinegar
2 t. honey
2 scallions, ends trimmed, thinly sliced
1-1/2 c. baby arugula, washed and dried
1/4 c. chopped fresh mint
1 c. crumbled goat cheese
1/4 t. pepper

Fill a medium pot two-thirds with water and set it over medium-high heat. Bring to a boil. Add bulgur and salt. Boil for 6 minutes. Strain the bulgur.

While the bulgur is still warm, add oils, nuts, allspice, molasses, vinegar, and honey. Mix well.

Add the scallions, arugula, mint, cheese, and pepper. Toss to combine. Adjust seasoning with more salt and pepper, if necessary.

Serve at room temperature.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 89.

Pomegranate Carrots

1 T. olive oil
3-1/2 c. carrots, sliced diagonally into 1/4" thick slices
1/2 t. ground coriander
1/4 t. salt
1 c. unsweetened pomegranate juice
1 cinnamon stick or a pinch of ground cinnamon (optional)
Ground black pepper
Chopped fresh parsley or mint

In a skillet or saucepan on medium-high heat, warm the olive oil, add the carrots, and cook for 5 minutes, stirring frequently. Add the coriander and salt and stir for a minute, then add the pomegranate juice and cinnamon (if using). Simmer uncovered on medium-low heat for about 15 minutes, stirring frequently, until the juice has reduced and the carrots are tender. Add black pepper to taste. Remove the cinnamon stick before serving. Serve topped with parsley or mint.

Serves 4.

Adapted from Moosewood Restaurant Cooking for Health, p. 302.

Pomegranate-Glazed Brussels Sprouts with Toasted Pecans

1 c. pomegranate juice
1/4 c. balsamic vinegar
1 t. honey
1 T. canola oil
1 small onion, diced
1 lb. Brussels sprouts, trimmed and quartered
Salt and pepper
1/4 c. chopped pecans

In a small pot, simmer the pomegranate juice and balsamic vinegar until it has reduced to 1/4 c. Remove from heat and stir in the honey.

In a large saute pan over medium heat, warm the oil until it shimmers. Add the onion and cook until it begins to become translucent, about 2 minutes. Add the sprouts and cook, stirring often, until they begin to soften and can be pierced with a fork, about 5 minutes.

In a small dry skillet, toast the pecans until they being to turn golden and smell nutty, about 2 minutes. Remove from heat.

Pour the pomegranate reduction over the cooked sprouts and toss to coat. Season with salt and pepper to taste and top with the toasted pecans.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 41.  

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

Pomegranate Kale Winter Salad

For Vinaigrette:
1 small shallot, chopped
Juice of 1 small tangerine
3 T. ume plum vinegar
1/4 c. balsamic vinegar
3 T. pomegranate molasses
2 T. honey
2 T. fresh herbs or fennel fronds
A couple generous grinds of fresh cracked black pepper
1/2 c. extra virgin olive oil

Combine all ingredients except olive oil in blender and bowl for immersion blender. With blender running, slowly add olive oil until vinaigrette has emulsified.

Makes about 1-1/4 cups.

For Salad:
2 medium golden beets, sliced thin
1 pomegranate
1/4 c. hazelnuts
1 bunch lacinato kale, washed, dried, torn into bite-sized pieces
1 bunch green kale, washed, dried, torn into bite-sized pieces
Salt and pepper to taste
1 medium fennel bulb, cut into thin strips
1 small head radicchio, sliced into ribbons
2 grapefruits, peeled, segmented

Preheat oven to 350 degrees.

In a small pot of boiling water, blanch beet slices for 2 minutes. Set aside and let cool.

Slice pomegranate in half. Hold one half cut-side-down over a bowl. Use a wooden spoon to smack the back of the pomegranate, knocking arils into bowl.

Place hazelnuts on a cookie sheet and bake for about 15 minutes, shaking every 5 minutes until fragrant and skins loosen. Wrap in clean dishtowel and rub skins off. Set aside.

To assemble salad, massage 1/4 c. dressing into kale and sprinkle with salt and pepper.

Toss fennel with 2 T. dressing and scatter over kale.

Arrange remaining ingredients and add additional dressing as desired.

Mother Earth Living magazine, Jan./Feb. 2015, p. 41