Simple, Healthy, Delicious: Pomegranates
Arils (or seeds) of pomegranates are incredibly versatile – they add a sweet-tart juicy burst to salads, sandwiches, dips and even soups that will have you requesting roasted salmon with pomegranate and avocado salsa for every meal.
Uses for fresh pomegranate arils
Once freed from the red, leathery case and tough, white pith, sweet-tart pomegranate arils burst with fresh flavor and a little crunch. Watch our video about how to remove pomegranate seeds and try some of the following suggested uses:
- Add to salads
- Sprinkle on soups
- Layer in a sandwich
- Stir into oatmeal
- Leave a bowl on the counter and watch them disappear
- Dot the top of a frosted cake or cream-topped fruit pie
- Free the juice and use in smoothies, mocktails and cocktails
- Top a boasted baguette that’s with a layer of creamy Brie and add on pomegranate seeds
- Cover them in chocolate
Let us know what other recipes & uses you come up with by emailing them to email@example.com.
Persimmon & Kiwi Layer Salad with Pomegranate-Honey Dressing
This can be served as a started salad or as a sweet dessert. It’s a bright, flavorful way to feature fall fruits. Adapted from Uncommon Fruits & Vegetables by Elizabeth Schneider. Serves 4.
- 1 large pomegranate, seeded (desired yield: 1 cup arils) Watch our How To Remove Pomegranate Seeds video.
- 1 cup plain yogurt
- 1 TBL Honey Hole Honey Company Sage honey
- 1 TBL fresh lemon juice (from about half a lemon)
- 4 Fuyu persimmons, stem removed, fruit halved and sliced into half moons
- 4 Kiwi, gold or regular, peeled, halved and sliced into half moons
Directions: Lightly crush 2/3 cup of the arils in a bowl to extract some juice. Stir in yogurt, honey and lemon juice. Refrigerate for at least 30 minutes.
Arrange the persimmon and kiwi slices, alternating kiwi and persimmon, on four salad plates. Drizzle the yogurt dressing over each dish and sprinkle with reserved pomegranate arils.
Roasted Brussels Sprouts with Toasted Hazelnuts and Pomegranate
The combination of earthy, nutty and savory Brussels sprouts and hazelnuts, combined with a sweet burst from pomegranate arils makes for a delightful fall dish. This recipe comes courtesy of Sigona’s fan Jenn Davis. Serves 4 as a side.
- 1 lb. Brussels Sprouts, ends trimmed, halved
- 1/4 cup chopped hazelnuts
- 3 tsp. Sigona’s Fresh Press extra virgin olive oil, plus 1 tsp. to grease the pan
- Salt & pepper
- 2 tsp. butter
- 1/4 cup Pomegranate arils (seeds)
Directions: Add Brussels sprouts in a mixing bowl, toss with olive oil, salt and pepper. Spread in an even layer in a roasting pan. Roast for 30-40 mins at 375F, until outer leaves of Brussels sprouts are crispy and browned.
Meanwhile, toast hazelnuts in a sauté pan over medium heat for 5-7 minutes, or until just browning and becoming fragrant. Sir occasionally so they don’t burn. Also remove pomegranate arils from the pomegranate if not done already.
Remove from oven, toss with butter and scoop into a serving dish. Top with a sprinkling of pomegranate seeds and toasted hazelnuts.
Roasted Pork Tenderloin with a Pomegranate Balsamic Reduction
Just typing out this recipe makes my mouth water. It’s a simple go-to recipe when we have pomegranates in the store that is sure to impress. Serves 2-4.
- 1 pork tenderloin (about 1 pound)
- Salt and pepper
- 2-3 TBL Sigona’s Fresh Press extra-virgin olive oil
- 2-3 TBL unsalted butter
- 1 large shallot, diced
- 1 TBL chopped fresh rosemary
- 1/2 cup Sigona’s pomegranate balsamic
- 1/2 cup pomegranate arils (seeds)
Directions: Rub pork with salt and pepper. Heat EVOO in a large skillet over medium-high heat. When hot add pork to pan and cook 3 minutes, rotating to brown all sides. Roast pork in the oven at 400F for about 20-25 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside and let stand for 10 minutes before slicing.
When pork is done and resting, begin the balsamic sauce.
Add butter to a skillet over medium-high heat. When melted, stir in the shallots and rosemary and cook for one minute. Add pomegranate balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).
Drizzle balsamic mixture over the sliced pork (about 1-2 inch thick medallions). Garnish with a sprinkling of pomegranate seeds and serve immediately.
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.
For the salad:
- 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)
For the vinaigrette :
- 2 TBL Sigona’s Pomegranate Balsamic Vinegar (or apple cider vinegar)
- 4 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 1/2 tsp. honey (Try Honey Hole Honey Co. honey)
- Black pepper
Directions: 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 Wonderfulwebsite, 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
Directions: 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
Directions: 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! 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 green onions, 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)
Directions: In a small bowl, mix coriander, sugar, and 1 teaspoon salt. Set aside.
In a medium bowl, mix together pomegranate seeds, green onion, 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!
Pomegranate & Beet Salad
Recipe is courtesy of Sanam Lamborn of My Persian Kitchen. Sanam says, “When I first saw the recipe, I thought the combination was unusual, yet I was extremely intrigued because I simply love pomegranate…and of course I love beets as well. Thus far I have made this recipe three times and it got rave reviews each time! I am so excited to share this with you!” This is a delightful Thanksgiving side dish.
- Sigona’s Fresh Press olive oil
- 3-4 medium beets
- 1 1/2 cup of pomegranate seeds
- 1/2 bunch cilantro
- 2 dried red chile peppers
- 2 TBL pomegranate paste
- 3-4 TBL lemon juice
- Salt to taste
For the beets: Wash beets and scrub with a vegetable brush. Cut the top and bottom ends. Place in a cookie sheet. Drizzle the beets with Sigona’s Fresh Press olive oil, including the top and bottoms. Roast in the oven for about one hour at 400° or until a fork easily goes in. When beets are ready, let them cool completely, then peel and dice.
For the dressing: Crush red chile peppers and mix with pomegranate paste and lemon juice. Season with salt and let it sit for an hour so that the flavors penetrate into a sweet, tangy, and mildly spicy flavor.
For the salad: Peel pomegranate and place seeds in a bowl. Mix beets, cilandro, and dressing with pomegranate seeds, and mix well.