Pomegranate Salad

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Pomegranate salad

Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!

Pomegranate salad ingredients

There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:

  • Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below!
  • Shallot
  • Granny Smith apple or pear: either are tasty: or you could use both!
  • Pecans or walnuts
  • Mixed greens
  • Goat cheese or feta cheese crumbles (optional)
  • Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (see below)
Pomegranate salad

Use pomegranate seeds from a fresh pomegranate!

These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:

  • Cut the pomegranate in quarters, then remove the seeds in a bowl of water. This avoids a big mess of pink splatters all over your kitchen! We’ve got a great step-by-step tutorial: go to How to Cut a Pomegranate.
  • Pomegranate seeds last up to 5 days refrigerated, but are best right away. So seed it right before you’re ready to make the salad.
Pomegranate seeds

Step it up with toasted or glazed nuts

This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.

To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:

Pomegranate salad dressing

Use one of the following pomegranate salad dressings!

There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:

  • Apple cider vinegar dressing: Made with vinegar, Dijon mustard and olive oil, it’s perfectly tangy!
  • Pomegranate vinaigrette: Want to double the pomegranate? Try this dressing made with pomegranate juice.
  • Balsamic vinaigrette: Full of big tangy flavor, and one of of the best homemade dressings you’ll find.
  • Pomegranate molasses plus olive oil: A great way to use this special ingredient! Dress the greens with olive oil, then drizzle with sweet tart pomegranate molasses. It’s incredible!

What to serve with pomegranate salad

This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:

Pomegranate salad

Vegan variation

Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.

And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.

More pomegranate recipes

Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:

This pomegranate salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese crumbles.

Print
Pomegranate salad

Easy Pomegranate Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.


Ingredients


Instructions

  1. Cut and seed the pomegranate
  2. Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
  3. Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
  4. Make the Apple Cider Vinegar Dressing or Pomegranate Dressing. 
  5. Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Notes

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Pomegranate salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The Chillest-Ever Holiday Dinner (No Oven Required)

We’ve partnered with Sprouts to share ideas for the most laid-back, utensil-free holiday meal you can imagine. And since you can buy all the elements in just one shopping trip—even for feasts that are gluten-free, organic, or plant-based—the prep work …

We've partnered with Sprouts to share ideas for the most laid-back, utensil-free holiday meal you can imagine. And since you can buy all the elements in just one shopping trip—even for feasts that are gluten-free, organic, or plant-based—the prep work is zero fuss.


While a happy, raucous holiday dinner—full of aunts and uncles, grandparents, and toddlers in seasonal onesies, with everyone sprawled across the house sipping eggnog—is my favorite part about the season, it’s just not in the cards this year.

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Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

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Holiday Cheese Board

This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if …

This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if you want to be fancy, you can call…

The post Holiday Cheese Board appeared first on Two Peas & Their Pod.

Perfect Roasted Potatoes

Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice. I’ll admit…

The post Perfect Roasted Potatoes appeared first on Cookie and Kate.

rosemary roasted potatoes recipe

Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.

I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.

sliced potatoes

These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. They’re also great with a drizzle of Easy Green Goddess Dressing.

Bottom line, you can’t go wrong with these roasted potatoes. Serve them up!

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Butternut Squash Mac and Cheese

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard. Welcome to our new favorite way to use butternut squash in a recipe. Butternut squash mac and cheese! Why add this mighty squash to your favorite pasta? Well, three reasons. The first is simply to have an excuse to use this fall ingredient in your kitchen! Butternut squash also lets you use less cheese and adds fiber to this traditionally starchy dish. But most of all…it’s just delicious. The squash gives the cheese sauce a sweet undertone and makes it extraordinarily creamy. Ready to get started? Ingredients in butternut squash mac and cheese First things first: this butternut squash mac and cheese has cheese in it. Yep, it’s designed as a way to use less cheese: not no cheese altogether. If you’re looking for a vegan mac and cheese, head to our Vegan Green Chili Mac we wrote for Washington Post! It’s incredibly tasty. But if you’re on board for the less cheese, more fiber version: let’s go! Here are the ingredients you’ll need: Butternut squash: Fresh is best: because it has the best flavor and texture! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard.

Butternut squash mac and cheese

Welcome to our new favorite way to use butternut squash in a recipe. Butternut squash mac and cheese! Why add this mighty squash to your favorite pasta? Well, three reasons. The first is simply to have an excuse to use this fall ingredient in your kitchen! Butternut squash also lets you use less cheese and adds fiber to this traditionally starchy dish. But most of all…it’s just delicious. The squash gives the cheese sauce a sweet undertone and makes it extraordinarily creamy. Ready to get started?

Ingredients in butternut squash mac and cheese

First things first: this butternut squash mac and cheese has cheese in it. Yep, it’s designed as a way to use less cheese: not no cheese altogether. If you’re looking for a vegan mac and cheese, head to our Vegan Green Chili Mac we wrote for Washington Post! It’s incredibly tasty. But if you’re on board for the less cheese, more fiber version: let’s go! Here are the ingredients you’ll need:

  • Butternut squash: Fresh is best: because it has the best flavor and texture!
  • Pasta: Any short shape works!
  • Olive oil
  • Vegetable broth
  • Spices: chili powder, nutmeg, salt and pepper
  • Milk
  • Cheese: there are a few different options: see below!
Butternut squash mac and cheese

3 advantages to making butternut squash mac and cheese!

What do you get when you add butternut squash to mac and cheese? So much goodness! Here are the particulars on this butternut squash mac and cheese:

  • Reduces the standard recipe by over 1000 calories! Compared to a standard homemade mac and cheese, this recipe removes half the cheese, all the butter and flour, and 1 cup of the milk. That’s a savings of over 1000 calories (or 125 calories per serving for 8 servings).
  • Adds fiber. 1 cup of butternut squash has 7 grams fiber (source), so each serving has about 12% of your daily need.
  • Adds Vitamin A, Vitamin Cm and other vitamins. 1 cup of butternut squash has 457% of your daily Vitamin A and 52% of your daily value of Vitamin C (source). You get half that in each serving of this butternut squash mac and cheese!

How to cut butternut squash: some tips!

Now, we know: cutting a butternut squash can be daunting. It is for us too! But over the years, we’ve developed some best practices that make it much less painful. Here are a few tips for how to cut the squash for this butternut squash mac and cheese:

  1. Watch the video: First, watch this quick video of How to Cut Butternut Squash.
  2. Use a serrated peeler: A serrated blade makes it easier to peel the tough skin than a normal vegetable peeler, which easily slips. Here’s the serrated vegetable peeler we use.
  3. Cut off the neck and chop it separately from the base: Don’t cut the entire squash together. Chop off the neck, then peel it and chop into squares! Do the same for the base. 
Roasted butternut squash

Can you substitute frozen butternut squash in mac and cheese?

Technically yes, but we don’t recommend it. You can use 4 cups frozen butternut squash in this recipe instead of fresh. However, fresh such better flavor that we don’t recommend frozen. Here’s what to know:

  • The flavor is much better with fresh. When it comes to fresh vs frozen squash: fresh is better every time. Frozen is not nearly as flavorful: but it does work in a pinch!
  • Make these changes with frozen if you must: Use only 1 1/2 cups veggie broth for simmering and simmer for 5 minutes until the squash is tender. Omit the milk. Add additional kosher salt to taste. But instead of frozen butternut squash, we recommend this…

Meal prep tip: peel and dice the squash in advance!

If you do want to speed up this recipe: don’t use frozen squash. Simply peel and dice the butternut squash in advance! You can place it in a sealed container and refrigerate until you make the recipe, 2 to 3 days. It makes the recipe so much easier!

What cheese to use

There are lots of options for the cheese in this butternut squash mac and cheese! Here are a few options, in order of our preference:

  • Smoked gouda. It’s unique, but it adds a smoky nuance to the flavor and makes it taste completely irresistible.
  • Sharp cheddar. This one is the classic mac and cheese choice. It’s always tasty and you can combine it with the two cheeses below.
  • Monterey jack (with cheddar): Monterey jack is a great choice to mix with cheddar: it adds just the right cozy comfort food vibe. Go half cheddar and half Monterey jack.
Butternut squash mac and cheese

Variation: make it gluten free!

Another plus for butternut squash mac and cheese: it’s easy to make gluten free. Many mac and cheese recipes use flour and butter to make a roux, a way to thicken a cheese sauce. It makes for a lusciously creamy sauce, but it does have flour. This recipe is simple to make gluten free with a simple swap of pasta. You can use:

  • Gluten free pasta made with gluten-free flour
  • Legume pasta made with lentil or chickpea flour. This type of pasta alternative is becoming easy to find at your local grocery.

Ways to serve with butternut squash mac and cheese

Make the pasta, make the sauce, and bam: you’ve got a delicious and healthy dinner idea! How to round out the meal? We’d suggest adding a quick and easy vegetable to add even more fiber and nutrients. Some serving suggestions for butternut squash mac and cheese:

Butternut squash mac and cheese

This butternut squash mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten free pasta or legume pasta.

Print
Butternut squash mac and cheese

Butternut Squash Mac and Cheese


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8 as a main, 10 to 12 as a side
  • Diet: Vegetarian

Description

This creamy, dreamy butternut squash mac and cheese is so tasty! It boasts less cheese and more fiber and vitamins than the standard.


Ingredients

  • 1 pound small pasta shells* (gluten free or legume pasta as desired)
  • 4 cups peeled and diced butternut squash** (about 1 medium squash: not frozen!)
  • 3 garlic cloves
  • 2 tablespoons olive oil or butter
  • 2 cups vegetable broth 
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/2 cup 2% milk
  • 2 cups (8 ounces) shredded smoked gouda cheese (or sharp cheddar cheese, or equal parts cheddar and Monterrey Jack)
  • Seasoned Italian breadcrumbs or plain breadcrumbs, optional

Instructions

  1. Prep the squash and garlic: Peel and dice the butternut squash. Mince the garlic.
  2. Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
  3. Make the sauce: In a large skillet, heat the olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned. Carefully add the squash and vegetable broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly, then cook 20 minutes until the squash is tender. 
  4. Blend the sauce: Carefully add the squash and all liquid to a blender. Add the milk and blend until smooth. Pour the sauce back into the pot. Stir in the shredded cheese and stir with a spoon until it is melted (gently heat it over low heat if it doesn’t melt right away). Taste and add additional salt as desired.
  5. Serve: Pour the sauce onto the pasta. Taste and add a few more pinches salt as necessary. Serve immediately, sprinkled with breadcrumbs if desired.

Notes

*We like making half the pasta (8 ounces) and saving half the sauce for later to make with fresh pasta.

**Using frozen squash is not nearly as flavorful. To save prep time, peel and dice the squash in advance, and refrigerate it until making the recipe (up to 2 days).

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Butternut squash mac and cheese

More butternut squash recipes

Butternut squash is a winter squash with personality! It turns everything to gold. Here are a few more butternut squash recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The New Old Fashioned Cocktail

Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey…

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old fashioned cocktail with maple syrup

Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey lovers, certainly, but it also might convince naysayers to become whiskey cocktail drinkers after all.

Like mulled wine, the Old Fashioned is perfect during the holidays, on chilly evenings, and basically any time you find yourself sitting around a fire. It’s a bold, dynamic drink that’s a little citrusy and a little sweet.

I came up with one delicious twist on the classic recipe, which also happens to be a shortcut. If you’ve been following this blog for a while, I bet you can guess what it is.

old fashioned ingredients

That’s right, I used maple syrup instead of simple syrup. Historically, Old Fashioned cocktails are made with a sugar cube or simple syrup. I’m here to tell you that they taste better with maple syrup, which complements bourbon’s caramel notes and stirs in like a dream.

Back when the Old Fashioned gained popularity, maple syrup was not readily accessible. Lucky for us, it is now. I hope you’ll give it a try!

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18 Best Ways to Use Leftover Stuffing (If You Have Any)

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it co…

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it comes to leftovers, stuffing is more than just another topping on the beloved next-day sandwich.

Here are 18 ideas for recipes to transform leftover stuffing into meals, plus some of our favorite stuffing recipes (though they’re so good you may not have any left over, just saying.)

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Classic Mulled Wine

Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and…

The post Classic Mulled Wine appeared first on Cookie and Kate.

classic mulled wine recipe

Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season. It’s really that simple.

I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people. Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance.

mulled wine ingredients

This mulled wine is for wine lovers. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe. It’s fruity and spiced, but the wine still shines through.

You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. Let’s make some.

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sour cream and chive fantails

It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ag…

It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. If anything, I don’t think we eat them often enough — you know, just because it’s Wednesday.

what you'll needassistancedividecut into strips

One of my favorite recipe concepts from late Gourmet years is Ruth Cousineau’s buttermilk fantail rolls. It’s a startling simple recipe — a buttery, yeast-raised roll — with a brilliant twist: rolling it thin, brushing it with butter, stacking it in little piles of squares, turning each into the cup of a muffin tin. In the oven, the rolls spring open like a fantail, just the loveliest thing. Why make ordinary rolls if you could make rolls that evoke a highly agile bird known for taking intricate looping flights through the air, entrapping prey in their fanned tails? Or if that’s not the energy you want on your holiday table, Gourmet described them at the time as a “blooming flower, with each petal forming a perfect pull-apart bite.”

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