I am a pomegranate fiend. They are without a doubt my favorite fruit. There are juice stains on one of my lamp shades—the sign of a true pomegranate lover. (They splatter during a feeding frenzy.) This is the first time I have made a pomegranate “dish.” Yum.
Make the Honey Balsamic Vinaigrette:
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
Combine all ingredients; stir well with a wire whisk. Refrigerate over night.
Make the Salad:
1 (10 ounce) bag baby spinach leaves
rinsed and drained 1/4 red onion, sliced very thin
1/2 cup walnut pieces
1/2 cup crumbled feta
1 pomegranate, peeled and seeds separated
Honey Balsamic Vinaigrette (to taste)
Place spinach in a salad bowl. Top with red onion, walnuts, and feta. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette or serve it on the side.
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that looks delicious! I’m going to try it.
you should try Mario Batali’s fennel, blood orange, pomegranate salad- it’s amazing. (I’ve made it with regular oranges too, and it’s just as good.)
Shaved Fennel with Blood Oranges, Pecorino and Pomegranates
Yield: Makes 4 Servings
Ingredients:
2 large round fennel bulbs, trimmed, and several fennel fronds set aside
Juice of 1 lemon
1/4 cup extra virgin olive oil
4 large blood oranges, peeled and segmented
1 cup pomegranate seeds
Salt and freshly ground black pepper
An 8-ounce chunk hard pecorino for shaving
Directions:
1. Using a mandoline or other vegetable slicer, shave the fennel crosswise into 1/3-inch-thick slices. Place in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments, pomegranate seeds, and fennel fronds and toss gently to mix. Season with salt and pepper.
2. Arrange the fennel salad on four individual plates. Shave the pecorino in long shards over each plate, and serve.
That looks super good and colorful. =)
That sounds so good Abigail! I’m definitely going to try it. Any excuse to buy more pomegranates. ; )