Pomegranate Season is Here!
November is National Pomegranate Month and I am here for all of it! Pomegranates are one of my all time favorite fruits ( I’m actually kind of obsessed with them) and this year I was THRILLED to partner with the POM Wonderful to spread the word about all the delicious ways to use pomegranate arils and 100% juice to add free radical-fighting antioxidants to your food and drinks this holiday season!
Pomegranate-Rosemary Shrub Mocktail
Yield 4 servings
1 cup POM Wonderful pomegranate juice
½ cup apple cider vinegar (with the “mother”)
10 whole black peppercorns (or ¼ tsp crushed/ground black pepper)
2 Tbsp fresh rosemary, slightly bruised
¼ tsp vanilla extract
Sparkling water
POM Wonderful pomegranate arils and fresh rosemary sprigs for garnish
Tip: Be sure to make this a few days before your next celebration
In a mason jar or other resealable jar, combine POM Wonderful pomegranate juice, apple cider vinegar, black peppercorns and fresh rosemary, seal, shake well, and put in the refrigerator for at least 2-3 days. When ready to serve, fill glass with plenty of ice, fill half the glass with pomegranate-vinegar shrub filtered through a strainer and fill the rest of the glass with sparkling water. Top with a few pomegranate arils, garnish with a sprig of fresh rosemary and enjoy!
Fresh Pomegranate Arils Persian Style
Yield: 2 servings
1 whole POM Wonderful pomegranate or 2 cup of POM Wonderful pomegranate arils
½ tsp ground golpar (Persian hogweed or angelica powder)
Pinch of sea salt
Seed a whole pomegranate and sprinkle golpar and a pinch of sea salt. Gently toss to evenly distribute, divide into two bowls and serve.
Fall Harvest Salad
Yield: 6 servings
Ingredients:
1 large butternut squash, peeled and cubed
2 Tbsp avocado or olive oil for roasting
½ tsp sea salt
¼ tsp ground black pepper
1 tsp dried thyme
5-6 oz baby spinach
2 romaine lettuce hearts, chopped
1 cup POM Wonderful pomegranate arils
4 tbsp unsalted pistachios
Tip: Serve with roasted salmon or grilled chicken breast
1. Preheat the oven to 400 degrees. In a medium sized bowl, add cubed butternut squash with avocado oil, salt, pepper, thyme and combine well. Spread the squash on a parchment paper-lined baking sheet and roast in the oven until golden brown and fork tender, about 30-35 mins, turning the squash once after about 20 mins. Remove from heat and allow to cool for at least 15 mins.
2. While the squash is roasting, add baby spinach and romaine lettuce to a large salad bowl.
3. Layer roasted squash onto salad greens.
4. Add dressing and toss just before serving, then top with pomegranate arils and pistachios.
Sweet-Savory Pomegranate Dressing
Ingredients:
4 Tbsp POM Wonderful pomegranate juice
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
2 tsp shallot, minced
½ tsp sea salt
⅓ cup extra virgin olive oil
In a small bowl, whisk the pomegranate juice, vinegar, Dijon mustard and sea salt together until well blended. Add minced shallot. Whisk in the olive oil until it forms an emulsion. You can also add all the ingredients into a mason jar or resealable jar and shake until an emulsion is formed. Adjust salt to taste and enjoy! Stores well in the refrigerator for about a week.
Jeweled Cauliflower “Steaks” with Fresh Herbs and Minty Yogurt Sauce
Yield: 2 main dish or 4 side dish servings
Ingredients:
1 large cauliflower head
2 Tbsp olive oil (not extra virgin olive oil)
½ tsp garlic powder
¼ tsp salt, or to taste
¼ pepper, or to taste
1 ½ cups full fat plain yogurt
1 ½ tsp garlic powder
3 Tbsp dried mint
1 Tbsp lemon juice
½ tsp lemon zest
1 - 1 ¼ tsp sea salt, or more to taste
½ cup POM Wonderful pomegranate arils, or more to taste
⅓ cup fresh parsley, chopped
⅓ cup fresh mint, chopped
⅓ cup fresh dill, chopped
Tip: Make the yogurt sauce ahead of time to allow the flavors to mingle
1. Preheat the oven to 425 degrees. Remove any green leaves and cut off stem from the cauliflower head. With a sharp chef’s knife, gently slice cauliflower head into 1 inch “steaks” by placing the cauliflower stem-side down and slowly slicing vertically. Any smaller florets that break off can be included with “steaks” for roasting. Lay “steaks” flat along a large rimmed baking sheet lined with parchment paper.
2. Drizzle or brush olive oil on top of each steak, then season with garlic powder, salt, and pepper, and roast until golden brown, about 30-35 minutes. No need to flip the steaks.
3. While the cauliflower is roasting, scoop yogurt into a medium size bowl and add garlic powder, dried mint, lemon juice, lemon zest, salt and pepper. Whisk until well incorporated. Set aside.
4. Once cauliflower is roasted, remove from heat and allow to cool for about 10-15 mins. Plate the “steaks'' individually or arrange on a serving platter and drizzle with yogurt sauce. Generously sprinkle the fresh herbs on top of the “steaks” and finish with at least ½ cup pomegranate arils, or more to taste. Serve immediately with extra yogurt sauce on the side for dipping.