APPLE POMEGRANATE MIXED GREENS
September 1, 2017
Take this salad to any holiday celebration and you’ll be a hero. Not only will people love it and ask for your secret recipe, you’ll be sneaking them onto the road to better health. They won’t even suspect! You don’t even have to tell them you got the secret from your healthy eating brethren. We don’t mind.
Today’s recipe includes a bonus. It’s time learn to free the arils. If you already knew arils are the juicy bags of red nectar around the seeds of a pomegranate, you’ve spent too much time on Google. You should get out and ride your bike or something. If you’ve spent any time messing with these berries (pomegranate is a berry), you know what a pain in the butt it is to get the arils out. Here’s the inside scoop:
Cut off the leathery remains of the flower at the top of the pom. Score the pericarp (skin) into four sections. Tear it up over a large bowl of water. The shell and the albedo (white stuff) will all float. The tasty arils will sink to the bottom. Toss them into this salad and get eating. When I was young, I used to squish the arils in my mouth and spit out the hard seed part. Today the cool kids eat the arils, seeds and all.
4-6 cups mixed greens
1-2 apples peeled and sliced
1-2 tbsp raw pumpkin seeds (pepitas)
3 tbsp fresh pomegranate seeds
Raspberry Walnut Vinaigrette Ingredients:
1/2 cup raspberries (fresh or frozen)
1/4 cup mandarin orange juice (2 oranges)
1/4 cup water
2 tbsp broken walnut pieces
2 large medjool dates, pitted
1 tbsp Trader Joe’s orange muscat champagne vinegar/other fruit vinegar/apple cider vinegar
1/8 tsp Herbamare or salt *optional
1Arrange the salad ingredients in side salad bowls or a large serving bowl.
2Place the salad dressing ingredients into a Vita-Mix or a blender and process until smooth.
3Drizzle dressing overtop of salad.
Feel free to double this recipe if you’re entertaining.