Wednesday, February 15, 2012

Pomegranates and Pecans

This is a pretty salad to serve on Valentine's Day, or Christmas Day, or any day for that matter. And it's really delicious. I got a package of Pomegranate arils, or seeds, from Trader Joe's. Ready to serve, they make it easy to enjoy the sweet, tart taste of pomegranates just by opening a package. They add color and flavor and are loaded with vitamins, potassium and powerful antioxidants known as polyphenols.

I got this recipe from Pinterest, a new obsession of mine (more about that later). It's a wonderful salad!

Salad with Pomegranates and Pecans

This recipe makes a lot of the dressing. I halved it and still had some leftover.
1/4 cup maple syrup
1 1/2 teaspoons dried onion flakes, or a small finely minced shallot 
1/2 cup olive oil
1/2 cup balsamic vinegar 
4 cups salad greens 
Arils from one pomegranate (Many markets sell the removed arils. Or you can remove them from the rind yourself) 
1/4 cup toasted pecans 
Whisk together the syrup, onion, oil and vinegar. 
In a salad bowl, toss salad greens and pomegranate arils with some of the dressing. 
Sprinkle with pecans.

NOTE: You can substitute strawberries for the pomegranate seeds. You could also use all spinach instead of mixed greens.


How to Toast Pecans
Toasting pecans brings out their flavor.
Pecans, shelled
Parchment paper
1. Preheat oven to 350°F.
2. Cover baking sheet with parchment paper.
3. To toast pecans, put them on baking sheet and toast them just until they become aromatic, about 5 minutes.
4. You have to watch them carefully as they scorch easily.

No comments:

Post a Comment