A Big Salad Idea for the Fall: Pomegranate Seeds, Toasted Pecans, Toasted Sunflower Seeds, Apples & Quinoa

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Pomegranate seeds = new favorite thing!

I am testing recipes for a new cookbook and I got one with pomegranate seeds. I had no idea exactly where the seeds were or how to get them out but there was a little pamphlet at the super market that explained how to work it. Cut it open and press out the seeds into a bowl of water. The seeds sink to the bottom and the pith to the top. I have been buying a pomegranate a week now and adding it to every salad I have made.

I got a gorgeous head of Green Boston lettuce in the CSA. And this combo is just fabulous – had to share. I didn’t really measure the ingredients, I just added them to the bowl until it looked right. It was enough for two of us. I made an avocado dressing but use whatever you love.

Green Boston Lettuce *
Cooked quinoa
Pomegranate seeds
Toasted pecans
Toasted sunflower seeds
Apples

Avocado Dressing (makes enough for a big salad for 2)
1/2 avocado
The juice of 1 lemon
1/2 teaspoon mustard
Salt, a pinch
Water, about 3 tablespoons

Mash the avocado and add the lemon juice and mustard. Whisk together and add a pinch of salt. Add 2 tablespoons of water and whisk until combined. Add another tablespoon, if necessary.

Toss greens with pomegranate seeds, quinoa, toasted pecans and sunflower seeds. Chop up an apple and add to the mix. Then dress with the dressing. Enjoy!

* CSA 2013 Week #24