Pomegranate and pumpkin mis flawlessly in the recipe by Katie Lee, Clos du Bois ambassador. It also makes for a great way to eat light, while devouring your favorite pumpkin flavors.
For the salad
- 3 Cups sugar pumpkin, peeled and cut into ½-inch cubes (about 3 pounds)
- 2 Tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 Cups lightly packed baby arugula
- 2 Tablespoons roasted and salted pepitas (shelled pumpkin seeds)
- 1/4 Cup pomegranate seeds
- 1/4 Cup parmesan cheese savings
For the vinaigrette
- 1 shallot, minced
- 3 Tablespoons balsamic vinegar
- 1/4 Cup extra virgin olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon pomegranate molasses (or honey)
- Kosher salt and freshly ground black pepper
Calories Per Serving322
Folate equivalent (total)38µg9%
Herbed Quinoa and Pomegranate Salad
I was totally overwhelmed by the abundance of fresh food in Israel. Every time we sat down to the table, our generous hosts covered every available square inch with dishes to try. I, of course, couldn’t let one pass me by, so I always left the table feeling thoroughly stuffed and seriously spoiled.
In those stomach-clutching moments, I day-dreamed about going home to a simple quinoa salad and a glass of wine. The grass is always greener, isn’t it?
Honest to goodness, those dishes passed by so quickly that I hardly had a moment to dissect one before the next arrived. I had hoped to come home with a long list of dishes to recreate, but I’m left mostly with vague, game-changing impressions of flavors, colors, smells and sights. It was a whirlwind of a trip and a really wonderful experience.
Today, I thought I’d share a quinoa salad roughly inspired by my week in Israel. I’m throwing in a few photos to go along with it. The salad is based on a recipe that Jessa recited to me by memory. Jessa is the one petting the donkey in the photo below. She’s a smart, stylish, energetic lady who can tell you all about baking and fermentation and eco-friendly home-building materials.
I couldn’t resist adding more herbs and almonds, then some pomegranate and a dash of warming cinnamon, to satisfy my post-Israel trip taste buds. Please feel free to adjust the ingredients to suit your preferences—maybe you don’t like olives (leave them out) or you’re craving some creaminess (add crumbled goat cheese or feta). Maybe you’ll want to finish off the dish with another splash of rich olive oil. Go for it!
I should mention that my entire trip to Israel was covered by Kinetis/Vibe Israel, a non-profit group that hosts small groups of media professionals at a time and shows them around the country. My group (consisting of Ben and Jessa, Lee and Emily) was focused on wellness. I found the experience to be totally inspiring and I genuinely want to share it with you guys. Opinions are mine, of course, and I’m not receiving any compensation for my time or promotion.
I took the mountain scene photo on the grounds of the Ein Gedi Spa near the Dead Sea, the fruit at Carmel Market in Tel Aviv, the pomegranate in the backyard of former basketball player/cancer survivor Doron Sheffer in Amirim, the donkey at the home of vegan chef Hagit Lidror in Klil, and the vegan feast at Green Village Restaurant in Tel Aviv. I bought the beautiful blue bowl at Kibbutz Harduf, a community that rehabilitates those with special needs through therapy, crafts and organic farming in lower Galilee. Check out Lee’s trip summary post for a better play by play of our Israel experience!
Katie Lee Joel's Favorite Recipes
4 cups peeled, sliced fresh peaches (about 4 to 5 peaches)
1 1/4 cups sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon cornstarch
3/4 cup boiling water
Preheat oven to 325°F. Place the peaches in a 9 by 9-inch baking pan.
In a medium bowl, mix together _ cup of the sugar, the flour, baking powder, and _ teaspoon salt. Add the milk and melted butter and mix well. Pour the batter evenly over peaches.
In a small bowl, mix the remaining _ cup sugar, the cornstarch, and _ teaspoon salt. Sprinkle over the batter. Evenly pour the boiling water all over. Bake for 50 minutes, or until golden brown and bubbling. Serve in individual dessert dishes.
This recipe works great in the fall as an apple cobbler. Simply substitute apples for the peaches and add 1 teaspoon ground cinnamon to the batter. It’s great served with caramel sauce and pumpkin ice cream.
RECIPE: Lobster Salad
Yields 4 servings
1 pound cooked lobster meat, cut into chunks (about 4 cups)
Juice of 1 lemon (about 2 tablespoons)
1/2 cup mayonnaise
1 celery stalk, finely diced
2 tablespoons minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Toss all ingredients in a medium bowl until combined.
Serve on a bed of greens, on a hot dog bun, or with tomato aspic.
RECIPE: Country Salad
Yields 4 servings
For the salad
1 cup bacon lardoons (slab bacon cut in a large dice), about 6 ounces or 4-5 slices
8 cups frisée lettuce
1/4 cup distilled white vinegar
4 large eggs
For the bacon vinaigrette
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Place the bacon in an ovenproof skillet. Roast for 15 to 20 minutes, stirring once halfway through, until bacon is browned and the fat is rendered. Drain the bacon on paper towels and reserve the bacon fat.
For the vinaigrette, combine the mustard, shallots, red wine vinegar, salt, and pepper in a blender. Slowly drizzle in _ cup of the bacon fat and blend. Set aside.
In a large skillet, combine 2 quarts water and the white vinegar. Bring to a rolling boil. Reduce the heat to a bare simmer. Crack an egg and, holding the shell close to the surface of the simmering water, slide it into the pot. Repeat with the remaining eggs. Poach for 2 minutes. Remove each egg with a slotted spoon and drain on a clean, dry dish towel.
In a large salad bowl, combine the frisée, bacon, and vinaigrette. Divide among four plates and top each with a poached egg.
Place everything except the poppy seeds in a blender. Blend until smooth and creamy, about 1 minute. Add the poppy seeds and pulse to combine. Transfer the dressing to an airtight container and refrigerate until ready to use. The dressing will keep, refrigerated, for up to three days.
— From “Half the Sugar, All the Love: 100 Easy, Low-Sugar Recipes for Every Meal of the Day” (Workman $23) by Jennifer Tyler Lee and Anisha Patel, MD, MSPH
Chicken Salad with Blue Cheese, Radicchio and Pomegranate
Sharp radicchio, sweet pomegranate seeds and savory blue cheese dress up leftover roast chicken for a main course salad that's anything but ordinary. It’s so visually beautiful and all the flavors are so good together, plus there is no cooking involved!
Technique tip: Don’t dress the salad until you are ready to serve, so that the salad doesn’t become soggy.
Swap option: You can swap goat cheese in for the blue cheese.
40 Fall Salad Recipes That Are Bursting With Autumn's Freshest Flavors
These healthy salads will become some of your favorite recipes of the season.
If you're searching for a way to add some easy fall recipes to your menus&mdashand make them healthier&mdashthen what you need is a good, hearty, fall salad, packed with leafy greens and hearty cold-weather produce. And if you want to make sure it tastes (and looks) amazing, then look no further than these fall salad recipes.
Okay, we know you might be thinking that salads are just a boring and bland pile of leaves, but trust us&mdashthese seasonal dishes are about to blow you away. The recipes are filled with some of the best flavors of fall, including butternut squash, dried cranberries, and crisp apples. This roundup has a variety of ideas so you can find the perfect dish for your weeknight suppers. Some are light enough to be served as a side dish, and others are plenty hearty enough to be enjoyed as the main meal. Whether you're thinking of a plate to add to your Thanksgiving menu or a dish to serve at your fall dinner party, one of these recipes would complement your event perfectly. Oh, and not only do these fall salads taste great, but a lot of them are good for you too. Convincing your family to eat more vegetables will be a thing of the past thanks to these healthy dinner recipes. Even the kids (yes, really!) will be devouring their plates in record time. In fact, the little ones might even be asking you for seconds&mdashthese salads are that incredible.
Pomegranate Coconut Mousse
In this light mousse, pomegranate lends a beautiful tart flavor that is nicely balanced with the creaminess from the coconut and the natural sweetness of the honey, making this a must-try pomegranate dessert!
image credit: pineappleandcoconut / Shanna
Get the recipe here for Pomegranate Coconut Mousse
How to Cut a Pomegranate
Ready to cut open a pomegranate? Here’s what you need to do:
First, use a sharp knife to cut off the top of the pomegranate. I like to trim away about 1/4 inch.
Then, score the sides of the pomegranate. Holding the fruit, you might notice that there are 5-6 gentle ridges in its surface. Use your knife to make thin slits along those ridges. You should be cutting along the fruit’s white pith, not slicing open any of the arils. After you make the cuts, use your hands to peel the fruit open and gently divide it into segments.
Next, fill a large bowl with water. Submerge the segments, and use your hands to remove the seeds from the skin and membranes. The seeds will sink to the bottom of the bowl, while the white, spongy membranes will float to the top. Skim off the white bits, and drain the seeds. That’s it!
- 4 cups corn, cut from 6 ears
- 2 cups green beans blanched and cut into 1-inch pieces
- 1 cup grape tomatoes, sliced lengthwise
- ½ cup minced red onion
- 1 avocado, pitted, peeled and cut into chunks
- 1 jalapeno, seeded and minced
- 10 basil laves, chiffonaded
- 1 16-ounce package frozen lima beans, thawed
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
In a large bowl, combine the corn, lima beans, green beans, tomatoes, onions, avocado, jalapeno and basil.
In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.
- ½ pound kale
- 1 ½ cups pomegranate seeds
- 2 tablespoons sunflower seeds
- ⅓ cup sliced almonds
- 5 tablespoons red pepper seasoned rice vinegar
- 5 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- salt to taste
Wash and shake off extra water from the kale. Remove the center ribs and stems discard. Chop the leaves until fine but still a little leafy.
Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.