I saw a glorious looking pomegranate at the grocery store the other day. It was sitting pretty right next to the mundane oranges, bananas, and apples. I just couldn’t resist. It was so beautiful – and I knew it was going to be more beautiful when I chopped it in half and plucked out the juicy red/pink seeds. My countertop, cutting board, and fingers are all dyed red as I type this, but it was entirely worth it.
Thank you pomegranate.
You are fabulous.
4C mixed lettuce (I used 50:50 spinach mix)
1/2C cooked quinoa, cooled (~1/4C prior to cooking)
1 bartlett or anjou pear, sliced
1/4C pomegranate seeds
1/4C sliced almonds, toasted
1T olive oil
1tsp dijon mustard
2T pomegranate juice
1T lemon juice
In a bowl, toss salad, quinoa, sliced pears, pomegranate seeds, and almonds. Alternatively, you could artfully arrange each slice of pear, every pomegranate seed, and almond like I did. Some of us just prefer pretty food…
In a separate bowl, whisk olive oil, vinegar, mustard, lemon juice, and honey. Add a pinch of salt and pepper to taste. Adjust seasonings. Drizzle over salad.