Pomegranate Seeds: 12 Bright & Tangy Recipes (Print Version)
Pomegranate Seeds - Discover 12 vibrant recipes for salads, mains, and desserts. Add a burst of tangy flavor to your kitchen creations today!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free, Vegetarian Option
# Ingredients:
→ Pomegranate Powerhouse
01 -
Fresh Pomegranate Arils: 1 cup
→ Salad Base & Protein
02 -
Mixed Greens: 6 cups
03 -
Grilled Chicken Breast (sliced): 2 (or 1.5 cups chickpeas for vegetarian)
→ Flavor & Texture Boosters
04 -
Crumbled Feta Cheese: 1/2 cup
05 -
Toasted Pecans (or walnuts): 1/4 cup
06 -
Red Onion (thinly sliced): 1/4 cup
→ Dressing Delights
07 -
Olive Oil (extra virgin): 1/4 cup
08 -
Balsamic Vinegar: 2 tbsp
09 -
Dijon Mustard: 1 tsp
10 -
Honey (or maple syrup): 1 tsp
11 -
Salt & Freshly Ground Black Pepper: to taste
# Instructions:
01 -
First things first, let's get those beautiful pomegranate arils ready! My trick for deseeding without painting the kitchen red? Cut the pomegranate in half, then hold each half over a bowl of water, cut-side down. Tap the back with a wooden spoon. The arils fall right out, and the membranes float, making them easy to scoop away. It’s a little splashy, but way less messy than doing it dry, honestly. You want about a cup of those shiny, juicy gems.
02 -
If you’re adding chicken, get it going! Pat your chicken breast dry, season it simply with salt, pepper, and maybe a little garlic powder. Heat a grill pan or outdoor grill to medium-high. Cook for about 6-8 minutes per side, depending on thickness, until it's cooked through. I always let mine rest for 5 minutes before slicing, because that keeps it super juicy. I learned that the hard way by cutting into a piping hot breast and watching all the juices run out, oops.
03 -
Grab a large bowl – the biggest one you have, because a cramped salad is a sad salad. Toss in your mixed greens. This is where you can really start to see the canvas for those vibrant arils. Make sure your greens are super dry, by the way. A little water clinging to them can dilute your dressing, and nobody wants that. I usually use a salad spinner, it’s a game changer.
04 -
Now for the fun part! Sprinkle in your sliced grilled chicken, crumbled feta cheese, and those lovely toasted pecans. If you're using red onion, add those thin slices now too. The colors already start to pop, and honestly, the textures are building up beautifully. I sometimes add a few extra pecans because I love that nutty crunch, it just makes the whole thing feel more substantial.
05 -
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey (or maple syrup). Season with salt and freshly ground black pepper to taste. Give it a good whisk until it's all emulsified and looks slightly creamy. This is where you can adjust to your liking – more honey if you like it sweeter, a bit more vinegar if you prefer a tangier kick. I always taste it with a clean spoon before pouring, just to make sure it's perfect.
06 -
Pour the dressing over your salad ingredients. Gently toss everything together until the greens and mix-ins are lightly coated. Then, and this is important, add your beautiful pomegranate arils last! This keeps them from getting bruised and allows them to shine. Serve immediately and enjoy that incredible burst of flavor and crunch. Honestly, it looks so pretty, like a jewel box on a plate. You’ll be so proud of this one!
# Notes:
01 -
My secret for deseeding without a mess? A bowl of water! Seriously, it makes all the difference.
02 -
These recipes are fantastic for meal prep; just keep the pomegranate arils separate until serving to maintain their crisp pop.
03 -
No fresh pomegranates? Frozen arils work in a pinch for most applications, though the crunch isn't quite the same.
04 -
A little sprinkle of flaky sea salt right before serving makes the pomegranate arils sing.
# Equipment Needed:
01 -
Large mixing bowl
02 -
small whisking bowl
03 -
wooden spoon
04 -
grill pan (optional)
05 -
salad spinner (optional)
# Nutrition (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 20g