When I saw the abundance of pomegranates in the stores this month, I had no choice but to prepare a season appropriate salad adding a variety of greens (I used spinach and arugula), grape tomatoes and red onions.
What a colorful dish that turned out to be! I complemented it with some olive oil mixed with honey, balsamic vinegar, and just a dash of salt. Now it’s ready to go! Eat it by itself or serve it alongside a grilled steak, pork chop or chicken!
I love pomegranates for their sweetness and tons of nutrition they provide to our bodies. And Arugula’s peppery taste complements the sweetness of the grape tomatoes so well.
It’s also perfectly safe to eat pomegranate seeds. As a matter of fact, they are a great source of fiber and potassium. They promote cardiovascular health and help reduce blood pressure. And they taste pretty good too.
I bought whole pomegranates, even though you can also get ready to go seeds. When buying actual fruit, I always check them for ripeness by examining the outside of the pomegranate – the skin should be dark, dry and not soft when squeezing with your fingers.
Softness indicates that the peel is still too thick and the seeds won’t be ripe enough – they will be white, instead of red.
Pomegranates are also a little messy to open up. I suggest to use a large knife to score around the middle of the fruit and then tore it open into two halves.
- 1/2 cup pomegranate seeds
- 1/2 red onion thinly sliced
- 1 pint grape tomatoes halved
- 2 cups baby spinach/arugula mix
- Dash of sea salt
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Place halved tomatoes and pomegranates in a large mixing bowl. Add sliced onions and mix everything very well.
Add olive oil, honey and balsamic vinegar to a small bowl and whisk it together.
- Gently pour the salad dressing over the salad, adding a dash of salt.