Simple, Healthy, Delicious: Pomegranates!
The arils (or seeds) of pomegranates are incredibly versatile – they add a sweet-tart juicy burst to salads, dips and even soups that will have you requesting roasted salmon with pomegranate and avocado salsa for every meal.
Apple & Arugula Salad with Pomegranate Seeds and Crumbled Goat Cheese
Arugula is a peppery green that pairs nicely with the sweet-tart burst of pomegranate seeds and the crunch of sweet apples. We suggest using Sigona’s Pomegranate Balsamic for the vinaigrette, but you can also use apple cider vinegar. Serves 4.
- 6 to 8 cups baby arugula, washed patted dry (make sure to get it as dry as possible). You can also use a Spring Mix.
- 1 apple, thinly sliced (such as a Honeycrisp, Gala or Braeburn)
- Juice from 1/2 a lemon
- Seeds from 1/2 to 1 large pomegranate, more if desired
- At least 1/2 cup walnut light halves & pieces, more if desired
- At least 4 TBL crumbled goat cheese, more if desired
- Apple balsamic vinaigrette (recipe follows)
Pomegranate Balsamic Vinaigrette
- 2 TBL Sigona’s Pomegranate Balsamic Vinegar
- 4 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 ½ tsp. honey
- Black pepper
Squeeze lemon juice over apple slices to keep them from browning.
Divide arugula among 4 salad plates and top each with apples slices, pomegranate seeds, and walnuts. Lightly drizzle about 1 tablespoon of the apple balsamic vinaigrette over the salads and top with the crumbled goat cheese.
For the Pomegranate Balsamic Vinaigrette
In a small bowl, whisk together the vinaigrette ingredients until emulsified. Add salt and pepper to taste, if desired.
Pomegranate & Chicken Cobb Salad
Adapted from the POM Wonderful website, this recipe uses ingredients you can find in our store (chicken at the Redwood City store only). This salad is hearty enough to be used as an entree. Enjoy!
- 1 cup arils from 1 large pomegranate
- 1/2 cup golden raisins
- 1 lb. cooked chicken breast meat, cut into 1-inch cubes
- 1/3 cup toasted sliced almonds
- 1 chopped apple
- 1/2 cup diced celery
- 1 TBL chopped Italian parsley
- 1/4 cup chopped green onion
- 1/4 to 1/2 tsp curry powder (optional)
- 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
- 3 TBL Sigona’s traditional balsamic vinegar or Sigona’s Pomegranate balsamic
- Salt and pepper to taste
In a large mixing bowl combine the pomegranate arils, raisins, chicken, almonds, apple, celery, parsley, green onion and curry powder (if desired). Set aside.
In a small bowl whisk together the olive oil and vinegar and then pour over the pomegranate and chicken mixture and mix well. Add salt and pepper to taste and serve.
The sweet-tart tang of bursting pomegranate seeds adds another layer of flavor and surprise to plain ol’ guacamole. Impress your guests with this dip (perfect for entertaining a crowd during an upcoming football game).
- 4 large ripe avocados, removed from skin and coarsely chopped
- 1/3 cup finely diced white onion
- 1/3 cup finely diced red onion
- 2-4 Serrano chilies (or jalapenos), finely chopped (seeds removed or left depending on how hot you like your guac.)
- Seeds from half a pomegranate (about 1/2 – 1 cup)
- 1-2 cloves garlic, minced
- 1 tsp salt
- 2 TBL fresh squeezed lime juice
- Fresh ground black pepper
Mix onions, chilies, garlic and salt in a medium-sized glass bowl. Add the avocados and stir until they’re mashed. Pour in the lime juice and toss then gently stir in the pomegranate seeds. Season with some black pepper to taste and that’s it! Yep – it’s that easy. Serve with chips, veggies or spread on a sandwich!
Roasted Salmon with Pomegranate and Avocado Salsa
This recipe, adapted from Pomegranates.org, is a great way to incorporate pomegranate arils (or seeds) into a main dish. The fresh burst of pomegranate juice pairs nicely with the rich salmon and creamy avocado. We just love the combination of ingredients in this dish! Makes 4 servings.
- 2 tsp ground coriander
- 2 tsp sugar
- A pinch of salt
- Seeds from 1 large pomegranate
- 2 scallions, thinly sliced (green and white parts)
- 3 TBL fresh lime juice (about 1 – 1½ limes)
- 1/2 – 1 jalapeno, seeded and diced (use more depending on preference)
- 1-2 large cloves of garlic, minced
- 2 avocados, peeled and cut into cut in 1/2-inch cubes
- 4 center-cut Salmon fillets the same thickness, 6 to 7 ounces each
- 1 lime, cut into at least 4 wedges (for garnish)
Mix coriander, sugar, and 1 teaspoon salt; reserve.
Mix together, in a medium bowl, the pomegranate seeds, scallion, lime juice, jalapeno and garlic; gently fold in avocado. Set aside. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving.
To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500˚ F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part.) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part.).
When salmon is done, let it cool slightly– it should be warm but not hot. Put a piece of salmon on each plate and top with 1/2 cup salsa. Garnish each with a lime wedge.
Cook’s note: This would go well with brown rice or couscous.
This pretty pink drink is perfect for girls’ night. Try it with either vodka or gin and garnish with a lime. Makes 1 martini.
- 1 ounce vodka or gin (plain or citrus-infused)
- 1/2 ounce Cointreau orange liquor or the juice of one orange or lemon
- 3 ounces fresh pomegranate juice
- 1 lime wedge, for garnish
To Prepare Pomegranate Juice
For a about a half cup of juice, put 3/4 to 1 cup of seeds (about 1/2 of 1 large pomegranate) in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve to remove the white seed bits. Measure out 3 oz. and reserve the rest for another cocktail or a mocktail (see the following recipe).
Pour 3 oz. of pomegranate juice, the Cointreau (or fruit juice), and the vodka (or gin) into a martini shaker with ice and shake. Strain into a martini glass* and garnish with a lime peel.
*You can rim the glass with sugar by first rubbing the lime wedge around the rim of the glass and then twisting glass, upside down, on a plate of super-fine sugar.
Pomegranate juice can add a nice flavor to sparkling water for a festive mocktail. Makes 2 mocktails.
- 6 oz. fresh pomegranate juice
- 6 oz. Pellegrino
- 4 wedges of lime
To Prepare Pomegranate Juice
For a about 6 oz – a 1/2 cup of juice, put 3/4 to 1 cup of seeds (about 1/2 of 1 medium-large pomegranate) in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve to remove the white seed bits.
Mix the pomegranate juice and Pellegrino together in a tumbler. Squeeze in one lime wedge and discard. Slide the other wedge onto the rim of the glass for decor and enjoy!