Skip to content

Type what you have

Cook with

pomegranate seed ×
Healthy Apple and Kale Salad
Dinner American

Healthy Apple and Kale Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
  2. 2 Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.

By Max Lamb

Herb and Pomegranate Pull-Apart Bread
Dinner American

Herb and Pomegranate Pull-Apart Bread

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
  2. 2 With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
  3. 3 Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
  4. 4 Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

By Reynolds KitchensR

Spinach and Persimmon Salad with Goat Cheese and Pomegranate
Dinner American

Spinach and Persimmon Salad with Goat Cheese and Pomegranate

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
  2. 2 Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
  3. 3 Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

By Kim's Cooking Now

Chef John's Butternut Bisque
Dinner American

Chef John's Butternut Bisque

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
  2. 2 Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
  3. 3 Raise heat under the pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend with an immersion blender until very smooth. Stir in cream and maple syrup; add more salt if needed.
  4. 4 Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.

By John Mitzewich

Freekeh Salad with Tahini Dressing
Dinner American

Freekeh Salad with Tahini Dressing

3.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
  2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
  3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Fresh Fig, Apple, and Pomegranate Salad
Dinner American

Fresh Fig, Apple, and Pomegranate Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
  2. 2 Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
  3. 3 Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

By Bibi

Lamb Braised in Pomegranate
Dinner American

Lamb Braised in Pomegranate

4.8

Prep
15 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Generously season lamb chops with salt and black pepper.
  3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
  7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
  8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Kale and Brussels Slaw with Quinoa
Dinner American

Kale and Brussels Slaw with Quinoa

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  2. 2 Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  3. 3 In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
  4. 4 Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

By Reynolds KitchensR

Autumn Salad with Butternut Squash
Dinner American

Autumn Salad with Butternut Squash

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
  3. 3 Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
  4. 4 Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
  5. 5 Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
  6. 6 Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

By bgalca

Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad
Dinner American

Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad

4.3

Prep
30 min
Cook
9 min
Total
44 min

Instructions

  1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
  2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
  3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
  4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
  5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

Festive Fruit Salad with Yogurt-Orange Dressing
Dinner

Festive Fruit Salad with Yogurt-Orange Dressing

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
  2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
  3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Fonio Pilaf
Dinner

Fonio Pilaf

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
  2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
  3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Stuffed Eggplant with Israeli Couscous
Dinner

Stuffed Eggplant with Israeli Couscous

3.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  2. 2 Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  3. 3 Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  4. 4 Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

By Reynolds KitchensR

Middle Eastern Rice Pilaf with Pomegranate
Dinner Middle Eastern

Middle Eastern Rice Pilaf with Pomegranate

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  2. 2 Meanwhile, toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
  3. 3 Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.

By Afiyet_olson

Moroccan Chicken Thigh Sheet Pan Dinner
Dinner African

Moroccan Chicken Thigh Sheet Pan Dinner

4.9

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
  2. 2 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
  3. 3 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
  4. 4 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
  5. 5 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
  6. 6 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  7. 7 Garnish with pomegranate seeds, parsley, and pistachios before serving.

By France Cevallos

Squash Blossom Chile Relleno with Walnut Cream Sauce
Dinner Mexican

Squash Blossom Chile Relleno with Walnut Cream Sauce

Prep
40 min
Cook
30 min
Total
265 min

Instructions

  1. 1 Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
  2. 2 Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  4. 4 Place poblano peppers onto the prepared baking sheet.
  5. 5 Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
  6. 6 Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
  7. 7 Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
  8. 8 Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
  9. 9 Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
  10. 10 Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
  11. 11 Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
  12. 12 Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
  13. 13 Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

By Diana71

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)
Dinner Mexican

Chiles en Nogada (Mexican Stuffed Poblano Peppers in Walnut Sauce)

5.0

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
  2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
  3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
  4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
  5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Cranberry Pomegranate Sauce
American

Cranberry Pomegranate Sauce

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. 2 Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. 3 Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

By Carolyn Bunkley

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Pomegranate Holiday Cocktail
Drink American

Pomegranate Holiday Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 2 highball glasses and a cocktail shaker with ice.
  2. 2 Add vodka, pomegranate juice, lime juice, and orange-flavored liqueur to the cocktail shaker and secure the lid. Place one hand on the lid and one hand on the shaker; shake vigorously until the outside of the shaker frosts, about a slow count to 10.
  3. 3 Pour evenly into the prepared glasses. Top with soda and pomegranate seeds; stir before serving.

By ERIKIM21

Pear and Pomegranate Salad
Lunch American

Pear and Pomegranate Salad

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
  2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Easy Acai Smoothie Bowl
Breakfast American

Easy Acai Smoothie Bowl

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine acai, bananas, blueberries, almond milk, and honey in a blender. Blend until smooth. Smoothie should have a thick consistency, like frozen yogurt.
  2. 2 Pour into 2 bowls and top with banana slices, blueberries, pomegranate seeds, and coconut.

By Barbara Sauermann

Chef John's Sweet Potato Biscuits
Bread & Baking American

Chef John's Sweet Potato Biscuits

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Persimmon, Pomegranate, and Massaged Kale Salad
Lunch American

Persimmon, Pomegranate, and Massaged Kale Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings