Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Cucumber Pomegranate Salad

Cucumber Pomegranate Salad

This cucumber and pomegranate salad is a rewarding mix of crunchy and juicy textures. It's delightfully straight forward to prepare and brings together a mix of tart, savory, peppery, salty, slightly sweet and herbaceous flavors. Serve it as a side for the holidays or throw it together for an easy weekday dinner alongside grilled portabellos, chicken or fish. You can swap out the sesame sticks for homemade crackers or croutons to use whatever you have on hand. 

Cucumber Pomegranate Salad
Serves 6-8
for the pomegranate vinaigrette:
3 tablespoons pomegranate juice
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

for the salad:
3 cups cucumber, cubed
3 cups arugula
1 cup pomegranate seeds
1/4 cup shallot, sliced
1/4 cup mint leaves
1/4 to 1/2 cup sesame sticks
1/4 cup ricotta salata, shaved

Whisk together pomegranate juice, lemon juice, balsamic vinegar, honey, salt and pepper in a mixing bowl. Whisk in olive oil, stirring continuously. Transfer to a sealed jar or lidded container and use within 1 week. Stir well before using. 

To prepare the salad combine cucumber, arugula, pomegranate seeds and shallot in a mixing bowl. Toss with the dressing (use only a portion of the dressing if desired), then transfer the salad to a serving bowl. Top the salad with fresh mint leaves, sesame sticks and shaved ricotta salata. 

Chestnut Old Fashioned

Chestnut Old Fashioned

Meyer Lemon Gin Sour

Meyer Lemon Gin Sour