A post-holiday present to yourself: A pomegranate

Pomegranate breakfast bowl.

Pomegranate breakfast bowl. by Sarah Henning

If you're like me, you've got to restock to your fridge and pantry after the food explosion that is the holidays. My fridge has run the gamut over the past few days, going from empty-ish to stuffed to its frozen little gills to deflated and devoid of anything but leftovers.

If this sounds familiar, or if you're just planning your trip to the grocery store for the week, I highly recommend adding a pomegranate to your cart. This time of year, I can't get enough of these unusual superfruits. They're a great treat, and fantastic in nearly any application.

Back in November, I posted a Thanksgiving recipe for squash that featured pomegranate seeds. The seeds add a nice juiciness and crunch to that recipe, and they can do that to pretty much any other recipe you can dream up. Just this week, we had the seeds three different ways other than just eating them out of hand. Above is a breakfast bowl of 1 cup pomegranate seeds, 2 tablespoons pecans, 1 tablespoon hemp seeds and 1 teaspoon cacao nibs. While I was enjoying that, the hubby had pumpkin pancakes topped with the seeds.

Trader Joe's pumpkin pancakes topped with pomegranate seeds.

Trader Joe's pumpkin pancakes topped with pomegranate seeds. by Sarah Henning

But my favorite way this week is pairing the pomegranate seeds with squash yet again. This time, it's with kabocha squash we roasted in a spicy sauce and then used to top a simple salad. The result is as pretty as it is tasty.

Pomegranate and kabocha squash salad.

Pomegranate and kabocha squash salad. by Sarah Henning

But before we get to that recipe, a few details on the pomegranate, one of the world's oldest recorded fruits. One 4-inch pomegranate has 234 calories, 3 grams of fat, 11 grams of fiber (45 percent of your daily value), 5 grams of protein, 48 percent of your daily vitamin C and 5 percent of your daily iron.

Now to the really important information: How to open and seed the dang thing. The best way to seed a pomegranate is to plunge it underwater. Fill a mixing bowl with enough water that you can submerge your hands and the whole pomegranate. Next, cut the top off the fruit and score the outside into a few sections. Plunge the fruit into the water and then pull it apart along your score lines. Free the seeds with your thumbs and rub off the white pith. The pith will float and your seeds will sink. When all your seeds are free, rinse them in a colander to remove extra pith. Throw out any pale/strange-looking seeds along with the skin and the pith.

Pomegranate and Roasted Kabocha Squash Salad

1 large pomegranate or 2 small pomegranates, seeded

1 small kabocha squash, seeded and cut into 1/4-inch thick "C" shapes (no need to peel)

1/3 cup brown sugar

2 tablespoons tamari

1 teaspoon cumin

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cayenne

Hummus

Pecans

Baby spinach

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

Place the squash pieces in a large bowl and set aside. In a small bowl, combine brown sugar, tamari, cumin, sea salt, cinnamon, nutmeg and cayenne. Pour the sauce mixture over the squash and stir to coat.

Put the coated slices on the baking sheet. Bake for 15 minutes, then turn them over and bake for 15 more minutes.

When the squash is finished, put together salad bowls that include baby spinach, 2 to 3 tablespoons pomegranate seeds, 2 to 3 tablespoons hummus and 1 tablespoon pecans. Top with warm squash. Serves 4.

Comments

kylestern 1 year, 9 months ago

Great ideas for pomegranates, Sarah! However, I have a much faster method for getting the seeds.

Cut the top off, then score the pomegranate so you can break it in half. Holding the pomegranate skin side up over a bowl of water, strike the skin of the pomegranate with the back of a wooden spoon. The seeds will fall out between your fingers. With a little practice, you can get all the seeds of a pomegranate out in less than 2 minutes. This is the only method I ever use anymore because it is so quick!

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Kris Adair 1 year, 9 months ago

We like to add seeds from one pom, a segmented and diced orange (plus any juice that comes out while segmenting), and a diced avocado to a medium bowl. Enjoy like guac. Amazing! Looks weird but tastes fabulous.

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valpass 1 year, 9 months ago

I'm glad you posted this! I've been thinking of trying poms myself and found them on sale at Target, so I grabbed some. Now I know what the heck I'm doing with them and how to get to the seeds. Thanks!

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