Pomegranate seeds can brighten up many meals with their ruby-red color, but they also provide a nutrient boost. Those juicy seeds are considered a heart-healthy superfood, with studies linking the fruit to improved blood-flow. Try them as a topping for Greek yogurt and granola, or sprinkle into your next rice dish for a fresh, fruity flavor. One of the best ways to incorporate these little seeds is to add them to salads. We love this spinach and pear salad from Sunset that features pomegranate seeds; to make it a complete meal simply add grilled chicken or the protein of your choice.

Spinach Pomegranate Salad with Pears and Hazelnuts
Ingredients
3/4 cup unsweetened pomegranate juice
1 tablespoon fresh lemon juice
2 teaspoons roasted hazelnut oil or extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper
5 ounces spinach leaves (about 2 lightly packed qts.)
3/4 cup finely shredded radicchio (from 1 head)
1/2 cup pomegranate seeds
1/2 cup coarsely chopped toasted hazelnuts
1 large firm-ripe Bartlett pear

Instructions
1. Make the dressing: In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

Note: For splatter-free seeding, cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.

Serves: 6

Nutritional Info: Calories 124 | Fat 7.7g | Carbs 13g | Protein 2.2g
Nutritional information is provided by Sunset

What’s your favorite way to incorporate pomegranates into your meals? Let us know in the comments below!

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