Pomegranates are packed with heart-healthy antioxidants, and are a good source of fiber. They are in season at your local market and will add a juicy sweetness and slight crunch to your holiday recipes.
Salad (Serving size: 4)
2 medium fennel bulbs cored and thinly sliced
½ small red onion thinly sliced
½ medium pomegranate
½ cup parsley chopped
2 teaspoons cumin seeds toasted
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic crushed
½ teaspoon sea salt
Heat a 10-inch stainless steel skillet over medium heat.
Add the cumin seeds and lightly toast, keeping them moving in the pan, for about 60 to 90 seconds, or until fragrant. Place onto a plate to cool.
Score the pomegranate and pull it apart. Gently remove the arils, discarding the pithy white part.
Place all of the ingredients for the salad into a medium-sized bowl.
Whisk together the dressing in a small bowl.
Pour the dressing over the salad just before you are ready to serve and toss together.
Recipe credit: www.nourshingmeals.com