Sunday, December 07, 2008

Apple, Pomegranate and Honey Salad


Did I mention that I made two Thanksgiving dinners before Thanksgiving? If you've read the last few weeks' posts, you know that I wanted to try out new side dishes and roast my own turkey at home before I went to have the real holiday with my family in Connecticut.

So, instead of making a huge spread just for me and Mike at home, I had one meal consisting of turkey and a couple of other dishes, and another meal of substantial sides like cornbread-chorizo stuffing and this seasonal salad.

If a side salad requires any effort at all, I save it for a special occasion. Our stand-by everyday salad is just baby greens, red onions and diced tomatoes dressed with a splash of olive oil and either balsamic or lemon. This is definitely a bit more special. I think this would be a beautiful addition to a Hanukkah spread--I know honey and pomegranates often pop up on Jewish holiday menus. Replacing the apple with avocado would also play up the Hanukkah theme.

The honey dressing here adds a nice sweet note. I used raspberry vinegar, but if you only have red wine vinegar in your pantry (or Sherry vinegar), use that by all means. The type of lettuce you use is flexible too, although I wouldn't go with anything too peppery, like arugula. One thing you shouldn't substitute or skip is the fresh mint. I'm a fan of this herb in many dishes, but even a little bit adds a wonderful bright hit of flavor that complements the pomegranates and apples. Even if you don't make this part of a holiday meal, it's a great way to use in-season pomegranates in a tasty, healthy way.


Apple, Pomegranate and Honey Salad


Cut the pomegranate in half crosswise and submerge one half in a bowl of water while you remove the seeds by hand. The seeds will sink to the bottom so you can lift any flesh out of the bowl, then strain the seeds. This method also keeps the juice from staining your work surface.

Serves 4

For salad:
2 small heads Boston lettuce, or other mild-tasting lettuce, leaves separated and torn into bite-size pieces (about 6 cups leaves)
1 Fuji apple, thinly sliced
1/3 cup very thinly sliced red onion
1/2 pomegranate, seeded
Salt and freshly ground black pepper to taste
2 tablespoons sunflower seeds
1/4 cup chopped fresh mint

For dressing:
2 tablespoons canola
2 tablespoons raspberry vinegar
1 tablespoons honey

In a large bowl, combine lettuce, about 3/4 of apple slices (save the rest for a snack), onion and pomegranate seeds. Combine all dressing ingredients in a small jar with a tight lid and shake well until emulsified. Drizzle about 3/4 of the dressing over salad and toss. Season with salt and pepper. Add additional dressing if necessary. Add the sunflower seeds and mint and toss again. Arrange salad on individual plates and serve.

3 comments:

Matt said...

I love fruit in salads. The honey and the mint would be nice complements to the apple and tart pomegranate.

By the way, I picked up a copy of Clean Eating and saw your feature story. Your recipes look great! I'm planning on making the cover recipe soon!

Julie said...

Matt--thanks so much! It was fun to see my recipe on the cover. They do a really nice job producing that magazine. And recipes in it are SUPER healthy. Thanks for your kind comments on the blog!!

Maris said...

This looks great! I love fruit in salads and I definitely don't get nearly enough of either around this time each year.