Thursday, October 11

Pomegranate Is In The House....Must Be Fall

The "Harvest"salad. 

It is a weeknight and the kids had their bowls of pasta for dinner, while the hubby and I sat and enjoyed a "quite" evening consisting of this great salad and a glass of light wine.  Perfect ending to another busy day.


Ingredients (minus the measuring of course)

Baby Mixed Greens
Fresh Pomegranate Seeds
Goat Cheese
Pulled Roasted Chicken (easy to just buy a whole roasted chicken from the market already cooked)
Sliced Red Onion
Sweet Coppa (a traditional Italian cold cut)
Balsamic Dressing




Now there are different ways to cut and open or "seed" a pomegranate, and I am sure we have heard and tried them all,  but here are two ways I will share anyway. 

The "long" version.

Cut the pomegranate at the crown, score in several places (without) cutting all the way through, soak in a bowl of cold water upside down for about 10 mins, break apart the rind and membrane and the seeds will fall out into the bowl.  Drain and pat dry with a towel. 

OR
The "quick and painless" version.

Cut at the crown, cut in half and hit the pomegranate with the back of a spoon and the seeds will fall out.   Yes, this is how we break into ours.

Pomegranate seeds need to be eaten right away or they can stay refrigerated for about 2 days.

Add all ingredients together and toss with a light Balsamic dressing.




I love hearing feed back from you, so please feel free to comment or share my recipes with your friends. 

Lynda (Fitnessmomwinecountry) xoxo








3 comments:

Jenna said...

That is such a beautiful salad!! Hope your Thursday is super!! Spa love!

Lynda Benson said...

Thank you Jenna :)

lori peterson said...

We tried this tonight because I had gotten a pomegranate in my bountiful basket. I loved it and my husband did too! Thanks for posting this simple but delicious salad.