Beauty and the buffetPublished on December 20, 2012

  • One: seperate seeds

  • Two: pulse seeds in processor 

  • Three: squeeze juice from seeds

  • Festive layer salad

Ruby red gems are the perfect addition to your holiday repertoire and once you master removing the seeds, the pomegranate's versatility becomes apparent.

Festive Layer Salad

Presentation is everything. Use a clear glass salad bowl and layer your greens with red and white for a magnificent buffet dish. 

Note: adjust amounts to fit

the glass bowls you select. 

Prep time: 20 minutes

Serves: 8

6 cups baby arugula

4 cups shaved fennel

(about 1 lb. fennel bulb)

1 cup thinly sliced red onion rings

3 cups baby spinach

113 g chèvre (goat milk cheese), crumbled

2 cups pomegranate seeds

(2-3 pomegranates)

1/2 cup toasted walnut pieces 

In large glass salad bowl, carefully layer arugula, shaved fennel, red onion, spinach and chèvre, separating the layers and ensuring that the different colours are apparent against the glass. You may need to use the spinach to fill in the centre of the bowl. Sprinkle pomegranate seeds and walnut pieces on top. 

Can be refrigerated up to 8 hours before dressing and serving.

Pomegranate dressing 

Prep time: 10 minutes 

MAKES: about 1 cup 

1/3 cup Pomegranate juice

(use seeds from approximately

1 pomegranate)

1/4 cup freshly squeezed

orange juice

1/2 cup vegetable oil

2 tbsp finely minced basil leaves

1 clove garlic

1 tsp Dijon mustard

Salt and pepper, to taste

Place all ingredients in jar with tight fitting lid; shake until dressing is well mixed and slightly emulsified or thickened. Refrigerate for 3-4 days.

Seeds from 3 pomegranates make approximately 1-cup juice.

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