Type what you have

Ingredients

• ✓ pomegranate aril
• grapefruit
• orange
• tangerine
• sour cream
• lemonade concentrate
• mint

Instructions

1. 1 Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
2. 2 Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
3. 3 Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.

By Bibi

Ingredients

• ✓ pomegranate aril
• apple cider vinegar
• olive oil
• honey
• mustard
• salt
• white pepper
• romaine lettuce
• walnut
• gorgonzola cheese
• pear
• green onion

Instructions

1. 1 Combine apple cider vinegar, extra-virgin olive oil, honey, Dijon mustard, salt, and white pepper in a small container with a lid. Cover tightly and shake until well combined. Set aside.
2. 2 Place lettuce in a salad bowl. Sprinkle with toasted walnut pieces and cheese crumbles. Fan pear slices on the top of the salad and sprinkle with pomegranate arils and chopped scallion.
3. 3 Drizzle with vinaigrette and serve.

By Bibi

Ingredients

• ✓ pomegranate aril
• farfalle pasta
• mandarin orange
• kiwi
• apple
• pear
• cranberry
• celery
• lime juice
• honey
• olive oil
• poppy seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
2. 2 Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
3. 3 Add pasta to the fruit salad, mixing until well combined.
4. 4 Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

By lutzflcat

Ingredients

• ✓ pomegranate aril
• blood orange
• rice vinegar
• olive oil
• honey
• jalapeno pepper
• dijon mustard
• salt
• black pepper
• spinach
• pecan
• bacon
• feta cheese

Instructions

1. 1 Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
2. 2 Peel and remove pith from remaining 2 blood oranges and slice horizontally.
3. 3 Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

By Bibi

Ingredients

• ✓ pomegranate aril
• butternut squash
• olive oil
• rosemary
• salt
• black pepper
• goat cheese
• rosemary

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2. 2 Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
3. 3 Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5. 5 Garnish with optional fresh rosemary sprigs, if desired, and serve.

By Bibi