Your Pom-4-Granate Salad Fix Featured

Your Pom-4-Granate Salad Fix

Your POM-4-Granate Salad Fix

Pomegranates are little seeds of absolute deliciousness. The acidity in these little jewels makes your palate sing for more.. Pomegranate has gained loads of popularity over the years in POM juice. The health benefits of pomegranates are astounding and you can read more about them from my gal pal Kathy, The Power of Pomegranate. Pomegranate mollasses is a This thick, tangy syrup is a secret ingredient you should have in your pantry. It is perfect for drizzling over a finished dish (think pork chops, salmon or scallops!) or adding to sauce or chutneys.

I love using pomegranate seeds in salads; such great texture and pop. Nowadays you can find shelled pomegranate seeds in grocery stores which will save you some time. Pomegranate juice makes for a nice vinaigrette. Try it with this beautiful fall salad!

POM-4-Granate Salad

Serves 4

1 cup pomegranate seeds
1 Granny Smith apple, cored and julienned
1/2 bulb fennel, julienned
1 shallot, sliced thin
1/2 cup POM vinaigrette (recipe follows)
1/2 cup walnut halves, toasted
Salt to taste
3 cracks black pepper
8 ounces fresh spinach
1/2 cup blue cheese crumbles
4 ounces smoked salmon, optiona

  1. In a large mixing bowl toss together pomegranate, apple, fennel, shallot, POM vinaigrette, walnuts and season with salt and pepper to taste.
  2. Place spinach equally in 4 separate bowls or plates.
  3. Top spinach equally with salad mixture.
  4. Finish with blue cheese crumbles and smoked salmon (optional)

POM Vinaigrette

1 cup POM juice
1 orange, juiced
1/4 cup red wine vinegar
pinch dry ginger
pinch cinnamon
1 tablespoon honey
1/2 cup canola oil
1 sprig rosemary, chopped (optional)
salt to taste

  1. In a small sauce pan add POM juice, orange juice, red wine vinegar, ginger, and cinnamon.
  2. Cook at medium heat for 10-15 minutes or until reduced by half.
  3. Chill in refrigerator 10 minutes.
  4. Add pomegranate mixture mix to a blender. Add honey.
  5. Blend 1 minute on high.
  6. Slowly drizzle in canola oil to create a nice, thick vinaigrette.
  7. Finish with chopped rosemary and salt to taste.
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Chef Jeremy McLachlan

"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

If you have any questions about cooking, feel free to e-mail me at Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

More in this category: « Preserving Salmon
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