Pomegranates are one of my favorite fruits, but they are sadly not in season often. When I walked into the grocery store and saw pomegranates, I was ecstatic – probably more so than someone should be over fruit. I normally eat the seeds plain or in Greek yogurt, but I wanted to spruce things up and make it into a salad.
This salad required few ingredients but was abundant with flavors. All I added was:
- Spring mix
- Balsamic vinaigrette
There is an easy way to cut pomegranates that few people know about. First, you cut it in half. I only eat one half at a time, so I place the other half in a bowl, put saran wrap on it and then place it in the fridge.
I then talk the half I intend to eat and place it so the flat side is up facing me, and I cut slits down it.
After, I peel apart the slits so my pomegranate is divided up into sections.
Then I pluck the seeds out and place them in a bowl. Make sure you get the body of the pomegranate off the seeds but it’s not tasty.
Once my seeds were out of the pomegranate, I began to assemble my salad. I placed the spring mix in the bowl and then added a handful of the pecans. Finally, I topped it with the feta, seeds and dressing. This salad had a good acidic flavor that was balanced out well with the pecans. It was light, fresh and perfect for summer. The pecans also added just enough protein to make you full and satisfied. Take advantage of pomegranate season and make this salad for yourself.