Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Autumn Salad with Horseradish Vinaigrette

(recipe from Sprouted Kitchen)

3/4 lb. Brussels sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, cut into 1/2"cubes
2 Tbsp. olive oil
1 Tbsp. white balsamic (I used regular balsamic vinegar)
3/4-1 tsp. sea salt
1 tsp. freshly ground pepper
few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. each salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of crème fraiche, optional

Preheat the oven to 400F.  Cut the Brussels in half lengthwise, and cut the cauliflower into similar size chunks.  Add both of these and the squash to a large rimmed baking tray.  Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg, and a few pinches of cayenne and toss everything together with your hands to coat.  Roast in the upper third of the oven for 35 minutes, until edges are browned.

While the vegetables roast, make your dressing.  In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and crème fraiche, if using.  Blend everything together to mix well.  Taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together.  Allow the vegetables to cool to room temperature.  Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.  Serve at room temperature.

Kale Salad with Roasted Sweet Potatoes and Pomegranate

(recipe from Paleo Perfected magazine)

1 1/2 lbs. sweet potatoes, peeled, quartered lengthwise, and sliced crosswise1/2-inch thick
1/3 cup olive oil
salt and pepper
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. balsamic vinegar
12 oz. Lacinato kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)
1/2 head radicchio (5 oz.), cored and sliced thin
1/2 cup pecans, toasted and chopped
1/2 cup pomegranate seeds

Adjust oven rack to middle position and heat oven to 400F.  Toss potatoes with 1 Tbsp. oil and season with salt and pepper.  Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting  Transfer potatoes to plate and let cool for 20 minutes.

Whisk shallot, honey, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper together in a large bowl.  Whisking constantly, gradually drizzle in remaining oil until emulsified.

Place kale in a large bowl or on the counter.  Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.  Add kale, radicchio, and roasted sweet potatoes to the vinaigrette and gently toss to combine.  Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds.  Serve.

Brussels Sprouts with Horseradish and Pomegranate Seeds

(recipe from Saveur magazine)

2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish

Heat oven broiler.  Cook sprouts in salted boiling water, 4 minutes.  Drain and transfer to an ice bath.  Drain, halve, and pat dry.  Toss with oil, paprika, salt, and pepper on a baking sheet.  Broil until caramelized, 8-10 minutes.  Toss with lemon zest and juice, and vinegar.  Garnish with pomegranate seeds and horseradish.

(So unique and tasty!  I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling.  The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)

Winter Fruit Salsa

(recipe from Food 52)

1/4 cup freshly squeezed lime juice (2 large limes)
1/8 tsp. salt
3 Tbsp. minced shallot (2 medium-large cloves)
2 persimmons, peeled and diced
1 1/3 cup pomegranate arils (1 large pomegranate)
1 large Hass avocado, flesh diced
1 serrano chile, seeds and veins removed, flesh minced
2 Tbsp. chiffonade mint
2 tsp. minced sage
1/8 tsp. cinnamon

Combine lime juice, salt, and minced shallot in a medium non-reactive bowl while prepping the rest of the ingredients.

Dice the persimmon and avocado so the pieces are about the same size as a pomegranate aril.  As ingredients are prepped, add them to the bowl, gently tossing to incorporate.  When everything has been added, toss to blend.

Allow flavors to meld 20 to 60 minutes before serving.  This holds up for several hours, so is best made the same day.  It tastes fine later, but the avocado gets a little ugly.

(I made this to use up a persimmon, but was delighted with it!  Such an unusual salsa.  Very tasty, a surprising combination of flavors.  I actually just tossed some with greens and ate as a salad, but will try it next time with chips or crackers.  Would be good to bring to a party - unique!)

Arugula Salad with Delicata, Pomegranate, and Pine Nuts

(recipe from fiveandspice.com)

1 medium-size delicata squash (if you can't find delicata, you can sub a different winter squash: just peel it and cut it into chunks)
4 generous handfuls of arugula
a generous 1/4 cup pine nuts
the arils from 1/2 of a pomegranate (about 1/2 cup)
a pungent, hard cheese (like Parmesan or an aged goat cheese) for shaving (I left out the cheese)
2 Tbsp. fresh squeezed lemon juice
3 Tbsp. olive oil
a pinch of salt
2 tsp. maple syrup

Heat your oven to 425F.  Wash and halve the delicata squash lengthwise and use a spoon to scrape out the seeds.  Cut each squash half into lots of little moons, a bit over a quarter-inch thick.  Toss them with some olive oil and salt and spread them in a single layer on a baking sheet.  Bake, flipping halfway through, until they are caramelized and tender, about 20 minutes.

While the squash is roasting, put the pine nuts in a separate baking dish and pop them in the oven for just about 5-8 minutes, until they are golden and fragrant.

Let both the squash and pine nuts cool for a little bit, until slightly warm.

While they are cooling, whisk together the lemon juice, olive oil, maple syrup, and pinch of salt.  Then toss the squash with about 1/3 of this dressing.

In a large salad bowl or serving platter, combine the arugula with the squash and pomegranate.  Add more dressing to taste and toss.  Then, add the pine nuts.  Use a vegetable peeler to shave pieces of cheese over the top of the salad - however much you want to use.  Toss again gently, and serve.

(Excellent salad combination!)

Quinoa with Watercress, Pears, and Pomegranates

(recipe from Whole Foods Market)

Serves 4.

1 cup quinoa
2 cups water
1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)
2 ripe pears, cored and cut into 1/2-inch chunks
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 Tbsp. pomegranate juice
2 Tbsp. white wine vinegar

Combine quinoa and water in a medium saucepan and bring to a boil.  Reduce heat to a simmer, cover and cook until quinoa is tender and all of the water is absorbed, 15 to 20 minutes.  Place cooked quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar.  Stir to combine, then serve.

(This is a simple and delicious salad!)