Pomegranates are called the jewel of winter. The tiny pink arils burst in your mouth with a sweet and tart juice. They are packed with antioxidants that produce an anti-inflammatory effect. They also contain fiber, vitamin C, vitamin K, folate and potassium.
I love eating the arils by the spoonful. You can also add them to a spinach or kale salad, your morning yogurt or oatmeal, or cook the arils down to make a sauce or vinaigrette. Don’t forget you can extract the juice and add it to a cocktail for the weekend. It takes a little bit of work to get to the arils, but it’s worth it and there are plenty of YouTube tutorials to help you do it! Make this salad during your meal prep and store in a mason jar for the week.
Winter Kale Salad
- 2 cups kale, chopped
- 1/4 cup Brussels sprouts, shredded
- 1 small roasted beet, diced
- 1/4 cup pomegranate arils
- 1/4 cup cooked quinoa
- 1 tsp hemp seeds
- 1/4 cup walnuts, chopped
- Vinaigrette: Juice 1/2 lemon, 1 tsp Dijon mustard, 1 tbsp olive oil, salt and pepper
Combine ingredients for vinaigrette in a small bowl and set aside. Massage the kale before placing it in you salad bowl – this helps to break down the fibers and make it more pleasant to eat. Add Brussels sprouts, beet, pomegranate arils, quinoa, hemp seeds and walnuts. Toss to combine. Top with homemade dressing.
Number of servings: 1 | Serving size: 1 salad
Calories: 597, total fat: 39 g (healthy fats!), total carbohydrates: 53 g, dietary fiber: 10 g, sugars: 11 g, protein: 16 g
What is your favorite way to eat pomegranate? Tell me below!