With summer behind us and the rainy fall weather here, the days of enjoying strawberries from the basket are replaced with roasting squash and making soups. Salads no longer have peaches and nectarines but rather persimmons and pomegranates. After volunteering at the culinary demo with CUESA, I took home three large, ripe pomegranates that were asking to be eaten right away.
Deseeding pomegranates can be quite a process, but thanks to the market chef at CUESA, Carrie, I learned a new technique. Many of us are familiar with submerging the sliced pomegranate under water to remove the seeds. The new technique — which is also great for getting aggression out — is to whack the outside of the pomegranate with a meat tenderizer or a lemon squeezer, letting the seeds fall into a large bowl.
Once the seeds were ready for my use, I decided to make a salad full of roasted and savory fall flavors. The red quinoa, toasted almonds and pomegranate seeds are the essence of the season, while the refreshing arugula and light lemon dressing are reminders of summer left behind.
> 1 cup red quinoa, uncooked
> 1 cup slivered almonds, unsalted and toasted
> 1 cup pomegranate seeds from one large pomegranate
> 4 cups arugula
> juice from 1 lemon
> 2 tablespoons olive oil
> salt and pepper
Cook the quinoa according to the package. Combine quinoa, almonds, pomegranate seeds and arugula in a large bowl. Drizzle lemon juice and olive oil atop, and season with salt and pepper.
Makes 4 servings.
Adapted from PopSugar.