Over the Holiday season there are many friend and family gatherings that take place. I always find myself thinking about what type of dish to bring over and wanted to share one of my favourite seasonal winter salads. Pomegranate season typically runs from October through February, depending on the harvest. When selecting ripe pomegranates from your local grocery store or farmers market look for ones with a red to reddish-brown outer rind and ones that are heavier for it’s size. These pomegranates tend to be full of flavour and make a great addition to any salad.
For those of you who don’t know some of the many health benefits of pomegranates; I’ve listed some interesting facts below:
- Pomegranates provide a good sources of vitamins, including vitamin A,vitamin C, and vitamin E, as well as folic acid.
- They have been traditionally used for clearing up the skin and reducing inflammation. And the juice of a pomegranate can also be useful for the treatment of sore throats.
- 1 cup cooked quinoa
- 1 pomegranate , seeds removed
- 2 large plum tomatoes, seeded, coarsely chopped
- ¾ cucumber, peeled, seeded, coarsely chopped
- 1½ teaspoons dried oregano (I use simply organic)
- ½ cup feta cheese to crumble on top
- ¼ cup Extra-virgin olive oil
- 4 teaspoons lemon juice
- Salt and freshly ground black pepper to taste
- Spread cooked quinoa over a platter or wide, shallow bowl.
- Sprinkle on top remaining ingredients with plenty of dried organic oregano.
- Drizzle dressing on top and salt and pepper to taste.