Pomegranates are little seeds of absolute deliciousness. The acidity in these little jewels makes your palate sing for more.. Pomegranate has gained loads of popularity over the years in POM juice. The health benefits of pomegranates are astounding and you can read more about them from my gal pal Kathy (kathy’s blog). Pomegranate mollasses is a This thick, tangy syrup is a secret ingredient you should have in your pantry. It is perfect for drizzling over a finished dish (think pork chops, salmon or scallops!) or adding to sauce or chutneys.
I love using pomegranate seeds in salads; such great texture and pop. Nowadays you can find shelled pomegranate seeds in grocery stores which will save you some time. Pomegranate juice makes for a nice vinaigrette. Try it with this beautiful fall salad!
1 cup pomegranate seeds
1 Granny Smith apple, cored and julienned
1/2 bulb fennel, julienned
1 shallot, sliced thin
1/2 cup POM vinaigrette (recipe follows)
1/2 cup walnut halves, toasted
Salt to taste
3 cracks black pepper
8 ounces fresh spinach
1/2 cup blue cheese crumbles
4 ounces smoked salmon, optiona
- In a large mixing bowl toss together pomegranate, apple, fennel, shallot, POM vinaigrette, walnuts and season with salt and pepper to taste.
- Place spinach equally in 4 separate bowls or plates.
- Top spinach equally with salad mixture.
- Finish with blue cheese crumbles and smoked salmon (optional)
1 cup POM juice
1 orange, juiced
1/4 cup red wine vinegar
pinch dry ginger
1 tablespoon honey
1/2 cup canola oil
1 sprig rosemary, chopped (optional)
salt to taste
- In a small sauce pan add POM juice, orange juice, red wine vinegar, ginger, and cinnamon.
- Cook at medium heat for 10-15 minutes or until reduced by half.
- Chill in refrigerator 10 minutes.
- Add pomegranate mixture mix to a blender. Add honey.
- Blend 1 minute on high.
- Slowly drizzle in canola oil to create a nice, thick vinaigrette.
- Finish with chopped rosemary and salt to taste.