Last weekend I attempted to grocery shop with both kids. Why on earth would I do that to myself? I'm not quite sure, but I did. After a pit stop at the bathroom for Kam, an opened bag of graham crackers for Max and a new comic book for them to share, I finally made my way to the check out with 2 kids and a cart full of groceries. As I started to unload the groceries I found something peculiar. What is this? A pomegranate? How did this get in my cart? I'm pretty sure I don't like pomegranates. I don't even know how to eat them.
I looked up at my 3 year old and he had the biggest sh#t eating grin on his face. Thanks Kam. I was too far in to turn back, so I did what any desperate mom would do, I paid for it and got the heck out of the store! I'd figure out what to do with it later.
So there I was with a pomegranate. One pomegranate. Now what? First I had to look up how to cut it. It turns out, it's pretty easy. Just slice off the top of one end, score along the seams, break it open, and peel away the arils (seeds). I found it easiest to do this under water. Discard the waste and strain the seeds.
Guess what? I actually didn't hate pomegranate seeds but I thought they were kind of boring on their own. I remembered I saw a recipe for a quinoa salad with pomegranate seeds, which would be perfect as I had some left over quinoa.
After a quick internet search and scan of my cupboard, I found a few different recipes I thought I could marry together to make one pretty awesome pomegranate salad. I had a butternut squash I had picked up at the farmers market, along with some dried cherries, pecans, and of course the left over quinoa.
I chopped the cherries and pecans and tossed them together with the squash and quinoa. Then I whipped up a delicious dressing with orange juice, red wine vinegar, maple syrup, extra virgin olive oil, and a dash of cinnamon. After I tossed that together, I thought something was missing. I really wished I had some goat cheese. I didn't. But I had feta. I threw some feta in and BAM - that was it! The best accidental pomegranate salad I'd ever had. Mostly because I've never really had a pomegranate salad but hey, this sh#t is good. Even my husband agrees. He ate the whole thing before I could get a pretty propped picture so all I have for you is captured is below.
I guess the lesson of the day is, when life serves you pomegranates, make a kicka#s salad!
The Accidental Pomegranate Salad
Serves: 4
Time: 30 minutes
Dressing:
1 tbsp extra virgin olive oil
1 tbsp maple syrup
2 tbsp fresh squeezed orange juice
1/8 cup red wine vinegar
Dash of cinnamon
Dash of sea salt
Salad:
2 cups cooked quinoa
1/2 large butternut squash cubed
1 pomegranate (seeds only)
1/4 cup feta (or goat) cheese
1 handful of chopped pecans
1 handful of chopped dried cherries
Directions:
- Prepare quinoa as directed on the package.
- Cook butternut squash. I like to microwave mine because it's the quickest and easiest way. Simply poke holes all over the squash with a fork and microwave for 3-4 minutes on each side, or until squash is soft. Set aside to cool. Once cooled slice in half, scoop out seeds, and cut one half into 1 inch cubes.
- In a large bowl toss together the quinoa, chopped dried cherries, feta (or goat) cheese, pomegranate seeds, pecans and butternut squash.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, orange juice, and maple syrup. Add salt and cinnamon to taste.
- Pour the dressing over the salad,toss and serve.
**If you follow the 21 Day Fix program one serving would could as 1 yellow, 1 green, 1/2 blue, 1/2 purple, 1 teaspoon