These ruby-red fruity pebbles are both fun and super nutritious. Plus, they make a tart, juicy addition to any recipe. From a bubbly punch to serve at your next dinner party to a sliced raw mushroom salad that is an instant winter classic, these recipes will have you swooning over the powers of the Pom! Find how to seed a pomegranate here.
You all know how much we LOVE bubbly and any excuse to drink it. This spritzy pomegranate punch is a party in a bowl. If you want to add a little something “extra,” freeze the pomegranate seeds and mint leaves in your ice block. Photo credit: bonappetit
Husband and wife duo John and Elise Russ created this white mushroom salad at their sensational family-owned restaurant in San Antonio, Clementine. When thinly sliced, raw mushrooms have just the right amount of snap and their earthiness contrasts nicely with the juicy bursts of the pomegranate seeds. We’ll be making this salad all winter long.
Make your way to San Antonio for the “maverick” of all salads: the Arugula & Pickled Vegetable Salad from our friends at Maverick Texas Brasserie. This stunning salad is tossed in a phenomenal vinaigrette made with tangerine and pomegranate juice. Don’t toss that extra dressing – you’ll want to drizzle it on everything.
This patriotic dish from El Naranjo in Austin is a Mexican fiesta on a plate. Chiles en Nogada is a green poblano chile stuffed with a mixture of meat, fruits and spices, and then topped with a walnut cream sauce (nogada). The parsley and pomegranate seed garnish is a nod to the Mexican flag. This recipe takes some time, but it is well worth the effort.
You’ll be cheering when you try this Pompom Citrus Salad from Texas’s own Central Market. It’s made with seasonal citrus and pomegranate seeds and tossed in a mustardy orange vinaigrette. Make it tonight, and you’ll be hearing cheers for more! Bonus tip: This salad is great washed down with the Esprit de Saint-Sulpice Sauvignon Blanc ($15). Find more details here.