Pomegranate Autumn Fruit Salad Recipes

FRESH FRUIT SALAD WITH POMEGRANATE

Steps:

• In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature., In a large bowl, combine the remaining ingredients. Pour pomegranate mixture over fruit; toss gently to coat. Serve immediately with a slotted spoon.

CHRISTMAS POMEGRANATE SALAD

Steps:

• Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

PERFECT POMEGRANATE SALAD

Steps:

• Cut and seed the pomegranate.
• Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
• Toast the pecans (don't skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
• Make the Apple Cider Vinegar Dressing or Pomegranate Vinaigrette.
• Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

POMEGRANATE SPLASH SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the vinaigrette ingredients. Serve with salad.

FALL FRUIT SALAD

Steps:

• In a bowl, add the zest and juice of one orange. Then, add maple syrup and cinnamon, whisking to combine. Set aside.
• In a large bowl, add grapes, blackberries, and pecans. Cube apples into bite size pieces and add to the bowl. Immediately pour dressing over fruits and toss until evenly coated.
• Serve immediately or store covered in the refrigerator until ready to serve.

POMEGRANATE AUTUMN FRUIT SALAD

Steps:

• 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Whisk together marmalade, lemon juice and walnut oil; salt to taste. 3. Add banana and sugar; set aside. 4. Arrange fruit slices on individual plates and sprinkle with arils. 5. Spoon banana vinaigrette on top of fruit. 6. If desired, mix ricotta cheese and sour cream; dollop mixture on each plate.

THANKSGIVING FRUIT SALAD

Steps:

• In large bowl, whisk orange juice, honey and pumpkin pie spice.
• Add kiwi, pear, apple, oranges, grapes, dried cranberries, pecans and pomegranate arils to bowl and gently toss to combine.
• Transfer to serving dish and serve immediately.

FALL FRUIT SALAD

Steps:

• Combine all fruit in a bowl, tossing with a large spoon.
• Pour lime juice over the fruit and toss again to coat all ingredients.
• Enjoy immediately or store in fridge for up to 24 hours