Pomegranate is a fruit from antiquity but for as long as it has been under cultivation, most folks no nothing about what to do with it other than decorate the table at Thanksgiving. Follow the underwater method of removing the jewel-tones seeds from the shell and membrane that we outline in our pomegranate profile. It’s fairly quick and oh so clean. If you haven’t already discovered: pomegranate juice is a real stainer.
So you have a bowl of seeds. You are on your way to putting together a unique and delightful salad. The flavors and textures blend in a surprising and satisfying way. Try this pomegranate salad with a slice of meatloaf and a slab of maple-roasted butternut squash. The combination sings and makes you glad its finally fall. You could also serve this salad with your Thanksgiving turkey instead of having the usual cranberry sauce.
Quinoa Salad Ingredients
- 3 cups cooked, cooled quinoa (soaked the night before and cooked in bone broth, of course)
- 2 cups thinly sliced celery
- 3 cups pomegranate seeds
- 1/2 cup finely minced parsley
- 2 tablespoons finely minced lemon balm or zest from one lemon
- 2 finely minced garlic cloves
- 1/2 cup light olive oil
- Juice of a small lemon
- 1 cup broken and roasted walnuts
Quinoa Salad Steps
- Toss all the ingredients together in a bowl large enough to do thorough tossing.
- Taste for salt and pepper.
- Make any necessary adjustments and serve.
This salad is best at room temperature. It stays fresh and nice up to three days in a tightly covered container in the refrigerator, but do take it out an hour before meal time to take the chill off.
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