The theme for the kosher link up this month is “Pomegranate” (see below!) I admit I was not quite sure what I would come up with for a pomegranate dish, but being that I have not posted for quite some time I was determined to write a decent recipe featuring the pomegranate. I think I have accomplished my goal! This salad is sweet, savory and full of flavor. It is also super easy and versatile.
For those of you not familiar with this ruby red fruit I encourage you to try it out. There are many health benefits of eating pomegranates as they are rich in antioxidants. Nowadays, you can find the juice in any grocery store, usually in the produce section. If you are eating the seeds as opposed to the juice there is much less sugar and more fiber. Some people do not like the thought of actually crunching on seeds, but I love to add different textures to my food. The other aspect that normally keeps people away from eating pomegranate seeds is the fact that they are not so easy to get out of the fruit. There are several ways to get them out. I gently squeeze and tap them out of the membrane once it is cut in half. There are actually you-tube videos on how to do this!
Rosh Hashanah (the Jewish new year) is right around the corner. Pomegranates are often featured on the table during this holiday. This salad would be a lovely starter to a festival meal. It is also a really nice fall salad for any other day.
The ingredients are pretty basic, but you can really add whatever you like. If you are doing dairy, then crumbled goat cheese would be wonderful in this. To go along with the fall theme you could roast some butternut squash pieces and add them in as well. I love the butter lettuce because it is so tender, but you could also use romaine. Pecans are the epitome of fall which is why I picked them for this salad, but you could substitute any nut you like. The possibilities are endless! My favorite part of the salad is the different textures as well as the sweet and savory flavors. This will be one of my fall salad go-to’s in the future for sure!
Prep Time: 15 Minutes
Cook Time: 8-10 Minutes
Yield: 4 – 6 servings
Non stick cooking spray
1/4 cup water
1/4 cup sugar
1 pomegranate worth of seeds
1 head butter lettuce, washed and spun dry
1 can hearts of palm, drained, rinsed and chopped into rounds
4 scallions, chopped
2 tablespoons red wine vinegar
2 tablespoons pomegranate juice
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees F
In a microwave safe bowl heat up the water for one minute. If you do not have a microwave you can do this on the stove. You want the water to be hot, but not boiling. Add the sugar and 1/4 teaspoon kosher salt. Stir until the salt and sugar have dissolved and then add the pecans. Coat the pecans with the sugar water.
Coat a foil lined baking sheet with non stick cooking spray. Pour the pecans on to the sheet in one layer. Cook the pecans on the top oven rack until they are fragrant and toasted, about seven to eight minutes. Remove from the oven to cool and set aside.
To make the dressing pour the vinegar, pomegranate juice, 1/4 teaspoon of kosher salt and ground pepper into a bowl. Gradually whisk in the olive oil.
Place the butter lettuce in a large bowl or on individual plates. Scatter the scallions, hearts of palm and pomegranate seeds over the lettuce. Add the cooled pecans and drizzle the dressing over the salad right before serving.