I LOVE pomegranates, do you? They are such a bizarre fruit, but so fun to eat. They are crazy messy to peel (I know there are tricks out there, I’m just always too lazy to check it out–if you have a trick, feel free to share with us! I’d love to know how to not stain every shirt I wear when I peel these silly fruits 😉 Well, over the weekend I wanted to come up with a recipe that used the pomegranates I bought on sale this week for $1. I decided to come up with a ‘chick’ salad and I ended up LOVING the combination. I thought I would share this with you because it would be a really fun side salad for Thanksgiving or any holiday get together. The salad is savory, sweet, salty and has all of the flavor combinations I love. The pomegranate dressing is simply beautiful, besides the fact it is delicious. It is the pretties, bright pink color and would be a wonderful addition to any meal. Or, you can serve this as a meal with some homemade rolls or a simple soup recipe.
Remember to check out our website for all of the best deals on groceries this week (see how I saved $166 on my last shopping trip!). It is baking season, which means all of the items you need for your holiday parties and meal planner is on sale! Touch base to our blog every day to see some of our favorite holiday recipes. Also, our Fall Ebook is available as well with over 90 of our favorite, fall recipes. Hope you enjoy!
- 2/3 cup lemon juice (bottled is fine)
- 2/3 cup olive oil
- 1 tsp. salt
- 1/2 of large pomegranate
- 1/2 tsp. dry mustard
- 1/2 cup sugar (or less if you like less sugar)
- 1/2 lb. bacon, crumbled and cooked (optional)
- 5-6 cups mixed greens (lettuce, spinach, etc.)
- 1/2 pomegranate, seeds removed
- 1 cup gorgonzola cheese, crumbled (feta also works)
- 1 cup candied nuts (candied optional)
- 1 apple, diced
- 1/2 cup dried cranberries (Craisins)
- Remove the seeds from the pomegranate and divide in half. Use half of the pomegranate for the salad and the other for the dressing. For the dressing, place all of the ingredients into a blender or in a container. Blend with a hand wand (or the blender) until the pomegranates are smooth and there are no longer seeds visible. Once the dressing is smooth, set aside. If you wish to have bacon on your salad, you need to cook the bacon in a saute pan until they are crispy and brown. Drain the cooked bacon on a plate with a paper towel to let the grease drain. Let the bacon cool while the salad is prepped. When the salad is finished, crumble the bacon into small pieces and add to the salad. For the salad, chop the lettuce and put into a large salad bowl. Dice the apple and place on the salad. Top the salad with the other half of the pomegranate seeds, crumbled cheese, candied nuts, crumbled bacon and dried cranberries. Serve the salad immediately with the pomegranate dressing.