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Pomegranate Recipes PDF Print E-mail

by Chris Ellis, Staff Nutritionist
December 2012

Below is a recipe I adapted from the Pomegranate Council that uses local produce in addition to the pomegranate grown far away— a balance is always good! I substituted locally grown Bosc pears in it and that was delicious. Avocadoes and pomegranates are a good combination so let your creative juices flow with any other recipes.


4 cups spinach, washed and dried very well

1 small red onion, chopped or sliced
1 small orange or pear, peeled and cut up in small pieces
1 avocado, cut up in small pieces
½ cup pomegranate arils or seed cases

2-3 Tbsp. olive oil
1 Tbsp. apple cider vinegar or lemon juice
1-2 Tbsp. honey
¼ tsp. chili powder
Salt to taste
Mix your well-washed spinach together with the other additions of oranges or pears, onions, avocado, and arils of the pomegranate. Mix the dressing together in a separate bowl and dress the salad. Serves 4. Goat cheese would be another delicious accompaniment to this salad. Enjoy!