Pomegranate Salad

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!

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Pomegranate Salad

Prep 20 mins

Total 20 mins

Author Michelle

Yield 4

This is a quick and delicious salad using pomegranate arils.

Ingredients

• 8 cups fresh, baby spinach leaves
• 1 avocado cut into bite sized pieces
• 1 Tbsp. lemon juice
• arils of one pomegranate
• 1/3 cup pomegranate, raspberry or pomegranate-raspberry jam
• 1/3 cup apple cider vinegar
• 2 Tbsps. olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Instructions

1. Toss the avocado in lemon juice to prevent browning.
2. Toss together spinach, pomegranate arils, and avocado.
3. Whisk together jam, vinegar, olive oil, salt, and pepper.
4. If the jam you are using has seeds, strain the dressing to remove the seeds.
5. Toss dressing with vegetables.
6. Serve immediately.

Courses Salad

This recipe was shared on Foodie Friends Friday.