‘Tis the season for pomegranates. I will admit, I am not a connoisseur of pomegranates. I actually had to look up a YouTube video to see how to get the darn thing open. But once I did, I was in love.
The seeds inside the fruit (which is what you eat) are crisp and tart and a delicious addition to your snack routine, or in this case, a salad. Grab a pomegranate at your grocery store (you want it to sound hollow…then it is ripe) and get ready for a tart and tangy treat.
The best way to get to the seeds is to slice the pomegranate almost all the way in half.
In a bowl of cold water, use your fingers to break the two halves apart. Then tear away the membrane and remove the seeds.
The seeds will sink to the bottom and the membrane will float on the top. Then just strain the seeds. The bonus of taking out the seeds in water is that you wont get any of the juices on your. Those suckers are juicy.
You can then enjoy the seeds as they are, stir them up in a trail mix or top your salad, like the recipe below. The salad below is sweet, tart and crunchy. The flavor of almonds and feta really make this salad a winner. I will say that my mom and I made this recipe on a day where we also made cupcakes and cookies. Guess what we couldn’t stop eating?? This salad is deelish!
Enjoy! And please, feel free to share your favorite ways to enjoy pomegranates!
- 1 cup Cherry-Pomegranate Yoplait Greek yogurt (or other pomegranate-flavored yogurt)
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoon sugar
- 1 bag (6 oz) baby spinach
- ½ cup raw unsalted almonds
- Seeds from one pomegranate
- ½ cup crumbled feta cheese
- 2 green onion stalks
- 1. In a small bowl, whisk together the ingredients for the dressing.
- 2. Toss with salad ingredients and serve immediately.