Recently, the girls from Foodie Friends Friday Daily Dish and I had a discussion about pomegranates and how people were intimidated by them and getting arils out. This reminded me of just why this has never bothered me, and I knew I had to do a pomegranate post. When I was a kid, my aunt lived on a farm, and she had a pomegranate tree. So, when I went there, my cousins and I would eat pomegranates – usually while running around outside playing. Sure, some adult cut them open for us, but we dug out the arils by ourselves. Now, I don’t recommend our method unless you like pomegranate juice running down your arms, but I can say that pomegranates have never intimidated me. The Pom Wonderful has great instructions for getting into a pomegranate, if you don’t already know how. I have never used the water method, but I am definitely going to try it!
This salad is super simple. I threw it together very quickly one of the few nights we were trying to eat healthy in the last couple of weeks. I use St. Dalfour’s Red Raspberry Pomemgranate All Natural Fruit Spread for the jam in the dressing. I love their spreads and they have no sugar – just fruit and juice. Hope you enjoy!
- 8 cups fresh, baby spinach leaves
- 1 avocado cut into bite sized pieces
- 1 Tbsp. lemon juice
- arils of one pomegranate
- ⅓ cup pomegranate, raspberry or pomegranate-raspberry jam
- ⅓ cup apple cider vinegar
- 2 Tbsps. olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- Toss the avocado in lemon juice to prevent browning.
- Toss together spinach, pomegranate arils, and avocado.
- Whisk together jam, vinegar, olive oil, salt, and pepper.
- If the jam you are using has seeds, strain the dressing to remove the seeds.
- Toss dressing with vegetables.
- Serve immediately.
This recipe was shared on Foodie Friends Friday.