Ever had a fresh pomegranate? We hadn’t until a few years ago, and now they are one of our favorite parts of the holiday season! While pomegranates are not local here in the Midwest, we like to view (justify!) them as one of our holiday splurges.
It takes a bit of time to remove the seeds from this almost absurd looking fruit, but it’s totally worth it – each seed is a burst of juicy, sweet flavor. We love eating snacking on them out of a bowl, but they’re great to add to salads and desserts. Here we’ve combined them with pears and local greens to make for a delicious and elegant salad.
While it might look fancy, this salad is a fairly simple (seed removal aside!) way to enjoy fresh and seasonal ingredients. Give it a try for a special holiday-time dinner. We’ll be making it for Thanksgiving (along with various items this menu)…and perhaps again throughout the holiday season!Print
- 1 pomegranate
- 2 pears
- Salad greens
- 4 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon stone ground mustard
- 1 tablespoon honey
- 1 lemon (2 teaspoons fresh lemon juice)
- 1/4 teaspoon kosher salt
- Pink and white peppercorns (optional)
- Remove the seeds from the pomegranate: cut the pomegranate in quarters and place them in a large bowl of water. Under the water, start to gently pull out the seeds with your fingers. Eventually you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water.
- Wash and slice the pears, and add a bit of lemon juice to keep them from browning. If necessary, wash and dry the salad greens.
- In a small canning jar, combine 4 tablespoons white wine vinegar, 3 tablespoons olive oil, 1 tablespoon stone ground mustard, 1 tablespoon honey, 2 teaspoons lemon juice, and 1/4 teaspoon kosher salt. Shake the jar vigorously to combine. (Alternatively, whisk the ingredients together in a small bowl.)
- Divide the salad greens between the plates; top with sliced pears, pomegranate seeds, a bit of vinaigrette, and if desired, a few crushed pink and white peppercorns.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.