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Zesty Salad
Lunch

Zesty Salad

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

By farah

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Apple, Pomegranate, and Pecan Salad
Lunch

Apple, Pomegranate, and Pecan Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
  2. 2 Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

By KenzieKook

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

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

Lebanese Fattoush
Lunch Middle Eastern

Lebanese Fattoush

4.3

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
  2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Red Apricot and Sparkling Wine Granita
Dessert

Red Apricot and Sparkling Wine Granita

Prep
5 min
Cook
15 min
Total
450 min

Instructions

  1. 1 Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
  2. 2 Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
  3. 3 Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
  4. 4 Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
  5. 5 Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

By Buckwheat Queen

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

Persimmon, Raspberry, and Pomegranate Eton Mess
Dessert European

Persimmon, Raspberry, and Pomegranate Eton Mess

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
  2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
  3. 3 Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.

By Allrecipes Member

Fake Cod Holiday Mocktail
Drink

Fake Cod Holiday Mocktail

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Place 1 teaspoon pomegranate seeds in 8 of the wells in a 16-cube ice tray; drop red currants in remaining 8 wells. Fill wells with water. Freeze into ice cubes, 8 hours to overnight.
  2. 2 Combine chopped cranberries, water, and sugar in a saucepan over low heat. Simmer, stirring frequently, until cranberries have completely softened, about 15 minutes.
  3. 3 Strain cranberries through a fine mesh sieve, gently pressing the pulp to extract the liquid. Let syrup cool before covering, then refrigerate 8 hours to overnight.
  4. 4 Use a clean needle to thread popcorn and dried cranberries onto one long food-grade thread. Cut into 8 equal strings.
  5. 5 Add 1 pomegranate ice cube and 1 red currant ice cube to each serving glass. Pour 2 tablespoons syrup into each and top with 3/4 cup tonic water. Garnish with a lime wedge and a string of popcorn and cranberries.

By Buckwheat Queen

Hearty Tarty Hibiscus Granita
Dessert

Hearty Tarty Hibiscus Granita

Prep
10 min
Cook
10 min
Total
290 min

Instructions

  1. 1 Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
  2. 2 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

By Buckwheat Queen

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

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

Vegan Christmas Tree Brownies
Dessert

Vegan Christmas Tree Brownies

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish.
  2. 2 Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make an indention in the middle and pour in water, oil, and vanilla extract. Mix everything well into a smooth batter. Pour batter into prepared baking dish.
  3. 3 Bake in the preheated oven until the surface is no longer shiny and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
  4. 4 Cut brownies into pointy triangles. Garnish each with pomegranate seeds and place a star-shaped candy on top.

By Rita

Perfect Pomegranate Cranberry Sauce

Perfect Pomegranate Cranberry Sauce

4.5

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  2. 2 Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  3. 3 Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

By LaurenRae

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

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

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

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