My friend Kelsey and I have been taking a lot of walks around my neighborhood lately.
One day, Kelsey brought along a pomegranate on our walk (eating + walking =
counterproductive awesome). We walked, gossiped, and chomped on the seeds from our respective pomegranate halves.
This was my first time ever eating straight from a pomegranate. Since then, I haven’t been able to stop thinking about how I could use fresh pomegranate in a dish. I’m also currently experiencing a full-blown pear obsession. And don’t get me started on blue cheese and arugula. This is basically just a bunch of things I love, thrown together. Fortunately, it works.
Pomegranate seeds are surrounded by a casing filled with juice (called arils). They’re very fun to eat — they’re crunchy, tart, and sometimes the juice stains your lips bright pink (and whatever else you’re wearing, if you’re not careful).
This salad is all about contrasts and, ultimately, balance. The crunch from the walnuts balances the creaminess of the Gorgonzola. The pears keep the tartness of the pomegranate seeds in check. The sweetness of the honey vinaigrette stands up to the boldness of the cheese (Did you know that honey and blue cheeses are a match made in foodie heaven?). You could serve this on mixed greens if you’re not an arugula fan, but the peppery bite of the arugula just brings it all home.
Here’s your warning: pomegranates can be a mess to work with. I did not watch this video before ripping mine open, but I recommend you do. I wish I had seen this ahead of time, because my counter top looked like a murder scene.
Don’t forget to check out Bri’s blog to see what she’s cooking up today. Here’s our Thanksgiving menu so far:
- Fresh Creamed Corn with Bacon
- Twice-Baked Goat Cheese Sweet Potatoes
- Boursin Mashed Potatoes
- Sautéed Kale with Pine Nuts and Raisins
- ⅓ cup walnuts
- 4 cups arugula
- 1 large ripe pear, thinly sliced
- ⅓ cup pomegranate seeds (either from a fresh pomegranate or you can also just buy a container seeds in most supermarkets these days)
- ⅓ cup crumbled Gorgonzola cheese
- 3 tbsp honey
- 2 tbsp champagne vinegar
- 3 tbsp olive oil
- ¼ teaspoon pepper
- Heat a dry frying pan over medium heat. Add walnuts and toast until fragrant, stirring frequently. Remove nuts from heat and chop.
- Arrange all ingredients through Gorgonzola cheese in a large salad bowl or on individual serving plates.
- To make the honey vinaigrette: whisk together honey, vinegar, olive oil, and pepper.
- Toss salad with the dressing or serve on the side.