Pomegranate Salad with Ranch Dressing

An aril is a seed covering lining over pomegranate seeds. This soft lining can be removed from the seeds easily and protects the red fleshy seeds inside the pomegranate pod.  

An easy and clean way to remove arils is to cut pomegranates into big chunks (quartered or halved.) Then place chunks into a large bowl of water, using your fingers, gently rub the white lining off the seeds.  This is a great way to peel the fruit without getting pomegranate juice everywhere.  

No worries you won’t need pears, apples, or specialty cheeses for this pomegranate salad! I like to use basic veggies but if you have walnuts or goat cheese add them in. Bring this as a Christmas salad when you’re in charge of a side dish it’s easy to make and delicious!

• To Begin: Start by washing and patting dry all the veggies.
• Arrange the chopped lettuce over a serving platter. 
• Top with onions, tomato, cucumber. Feel free to add additional vegetables like bell peppers.
• Using a sharp knife quarter the pomegranate into four chunks. Carefully remove the aril lining and garnish the bed of greens with pomegranate seeds. 
• Next, make the dressing; combine the pressed garlic, mayonnaise, sour cream, and spices. 
• Toss the salad with the homemade ranch dressing right before serving. 

Note: This salad keeps well ahead of time, simply layer the veggies on a serving dish and keep refrigerated separately until serving. 

This salad revolves around in-season pomegranate fruit. Mix and match veggies you have available to dress the greens and the homemade ranch dressing takes minutes to make.

For extra protein add in leftover grilled meat like chicken or roast to make a dinner salad. 

Ingredients:

• Green Lettuce- choose leafy green lettuce or romaine. However, a variety of kale, spinach, and an arugula mix will work. 
• Pomegranate- use half of a pomegranate, for one head of romaine lettuce. 
• Cucumber- 2 small cucumbers or half of an English cucumber. 
• Tomatoes- slice one large tomato or use 1/2 cup of halved cherry tomatoes. 
• Onion- a purple onion adds color to a green salad. Use a sweet white onion if needed. 
• Salad Dressing- this homemade ranch dressing is made with equal parts of mayo and sour cream. I add an all-purpose Greek seasoning that is an all-in-one spice, so, there is no need to add salt and pepper. 

Note: add any vegetables you have on hand to throw this salad together! Make with a vinaigrette for a lighter salad. 

Peeled and seeded pomegranates can keep in the refrigerator for up to a week in an air-tight container. To store pomegranates longer, keep the whole pomegranate in the fridge for up to 1 month. 

Pomegranate seeds can be frozen for up to a year to use later as a cake decoration! First, remove the arils and pomegranate seeds from the fruit. Spread into a single layer over parchment paper and flash freeze for 2 hours. Transfer into air-tight freezer bags and freeze up to 1 year in a deep freezer. 

Are you hosting a family dinner or gathering? This salad works perfectly for busy holidays like Thanksgiving or Christmas! Simply arrange greens over a serving dish and top with all the other chopped veggies and pomegranate seeds. Make and store the dressing separately and when you are ready to serve coat it in the prepared salad dressing before serving. 

The best lettuce for pomegranate salad is leafy green lettuce. Lettuce heads like romaine, arugula, and even iceberg lettuce would work. However, vibrant greens pair very nicely with the red pomegranate seeds. 

Pomegranate salad makes a great side dish for any meal, to turn it into dinner simply add meat for a filling meal. Here are some more sides or dinner ideas: 

• Squash Dinner Rolls– perfect for fall! Slather with butter and jam!
• Whole Wheat Sourdough Bread- so hearty and filling!
• Turkey- such a great way to feed a crowd with a side of mashed potatoes and a creamy mushroom gravy!
• Grains- like quinoa, brown rice, and couscous.