This month I’m sharing a fall salad with pomegranate vinaigrette. I have a pomegranate tree and I like to use the fruit in my fall cooking. This salad would make a nice addition to your Thanksgiving or Holiday dinner.
- 1 pomegranate
- 2 Tbsp. white wine vinegar (or raspberry vinegar)
- 1 tsp. sugar
- Salt & freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- Salad greens of choice (I like to use a mix)
- Toasted pecans
- 1/3 cup arils (pomegranate seeds)
- Sliced pear or apple
- Sliced green onion
- In a large bowl of cold water, holding the pomegranate under water, carefully break open and using your fingers separate the seeds from the inside membrane. The seeds will drop to the bottom of the bowl and the white pith will float. This is a mess free approach to removing the arils. Skim the pith off the top of the water and drain the seeds into a sieve. Reserve 1/3 cup of the arils, set aside for the salad.
- Using the back of spoon, press the remaining seeds to release about 2 tablespoons juice. Discard seeds.
- Add vinegar, sugar, salt and pepper to pomegranate juice; whisk to combine. Add oil in a slow, steady stream, whisking constantly until dressing is blended.
- Assemble salad ingredients, and toss with vinaigrette.
if you are not a DIY type of person, you could always buy POM juice and use that to make the vinaigrette. Also, in the fall I often see the arils sold in the produce department at the market.