Earlier this week, I had a yen for a little something different for breakfast. Usually, I love a piece of fruit with my bowl of cinnamon-y millet, but this particular morning, I just wasn’t feeling it.
That, and we were out of “normal” fruit.
We did, however, have a pomegranate (which, true confession, I was using more as a dining room decoration than a foodstuff), and it was starting to look a little less than stageworthy. So I broke it open and discovered–to my sheer delight–that the gemlike arils inside were incredibly sweet, with just the tiniest hint of tartness.
Needless to say, for a minute I merrily nibbled along, one scrumptious aril at a time, until I decided to try some on a salad, à la glossy food magazine. So I sprinkled a handful of arils over a bed of baby spinach with flax seed and a good drizzle of cherry vinegar. (Thank you, Mom, for buying me an astonishing array of fruit vinegars!) The result was surprisingly tasty–not to mention pretty–so I grabbed my camera and snapped a few pictures.
I’ve since had this salad three more times, and found it’s even more delicious with fig vinegar and the addition of some lightly toasted pumpkin seeds. Better yet, it comes together in two minutes flat–my kind of salad!
Want to try it? Here’s what you’ll need:
baby spinach
a good handful of pomegranate arils
ground flax seed
toasted pumpkin seeds
fig vinegar (or another sweet vinegar, like a good-quality balsamic)
Toss n’ serve. Yum.
What’s your favorite go-to salad? Have you ever made salad with whatever was in the fridge and been delighted by the results?
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I'm Lee, an RD thriving on a healthy plant based diet.
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