It’s the fall season which means it’s the season for so many amazing fall harvest: apples, pumpkin, squash, and pomegranates!
If you’ve had a pomegranate before you know how juicy, sweet, tart, and delicious pomegranates are during this time of year. The arils, which are the vibrant red ‘gems’ in the pomegranate are a perfect addition to snacks, salads, soups, and dips.
One of my favorite ways to enjoy pomegranate is sprinkled on salads. It adds texture, crunch and color turning a boring salad into a fun, delicious salad. I made a pomegranate dressing to round it all out using pomegranate molasses. Pomegranate molasses is a staple in my household since I add it to a variety of Middle Eastern dishes. It’s thick and rich similar to honey consistency. You can find pomegranate molasses at select grocery stores, Middle Eastern stores, or online. If you don’t find pomegranate molasses you can always buy pomegranate juice or blend some pomegranate arils in the food processor but the consistency won’t be as thick or rich as the molasses.
To remove the arils from the pomegranate, I like to use the water and bowl method. I wash the pomegranate under running water and cut it in half. Then I fill up a bowl with semi-cold water and place one half of the pomegranate in the water. I gently start to remove the arils into the water (kind of like rubbing them off). The arils will sink to the bottom of the bowl and the white pith will float on the top, which you can then remove. I found this method to be the least messy and reduces the chances of getting red stains on your shirt and kitchen counter!
Pomegranates have amazing health benefits. They are rich in antioxidants called polyphenols. Polyphenols help protect the body from free radicals, which are molecules that cause damage to our body overtime and increase the risk of chronic diseases. Pomegranate juice has been shown to have more antioxidant potency than grape juice or green tea! They are also a great source of fiber, vitamin C, vitamin K, potassium and folate. Keep in mind they are sweet and can spike up blood sugars with diabetes so portion out that pomegranate!
Spinach and Apple Salad with Pomegranate Dressing
- 3 cups Spinach
- 1/8 red onion thinly sliced
- ½ apple thinly sliced (green or gala)
- ½ cup pomegranate arils
- ¼ cup slivered almonds
- 2 tbsp pomegranate molasses
- 2 tbsp apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1 tbsp honey
Place the salad ingredients on a plate in order starting with the spinach.
Whisk together salad dressing ingredients and drizzle onto salad. Enjoy
Store leftover salad dressing in a container in the fridge for up to a week.