These juicy fruits from California are at their prime this month! You can eat their crunchy seeds (called arils) as is, or try them in these savoury recipes:
Winter Squash and Pomegranate Salad
This sweet salad is a perfect lunch or dinner side dish. Make a quick dressing by whisking together 2 tbsp maple syrup, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp orange juice, ½ tsp orange zest, ½ cup canola oil and season with salt and pepper. Toss the dressing with your favourite combination of roasted squash, green and red peppers, yellow onions, toasted pumpkin seeds and of course, pomegranate arils. Bon appetit!
Pomegranate Yogurt Dip
Put your hand upon a chip, we’re about to do da dip. Combine 1 cup of Greek yogurt, ¼ cup crumbled feta cheese, ¼ tsp ground cumin and ¼ tsp chopped garlic with a little sea salt and some chili flakes. Fold in ¼ cup of diced cucumber. Transfer the dip into your serving bowl, top with ¼ cup pomegranate arils and drizzle 1 tbsp of olive oil on top. Garnish with fresh mint springs and thin half-slices of cucumber.
How to De-seed Pomegranates