Culinate recipe editor’s note: There are so many tasty elements to this salad — spicy, sweet, and sour — that if you leave out the cheese, you won’t miss it at all.
Serve the salad alongside steamed tamales or roasted chicken, or feature it front and center, with bread and cheese on the side. If you can’t find pomegranates, substitute dried cherries or cranberries. And, finally, you might want to double the amount of pumpkin seeds and save half for snacking. They’re addictive!
This is a great wintertime salad, with the pomegranates that only appear around the holidays and warming pears and pumpkin seeds. Vegans can just leave out the cheese and enjoy the crunchy spiced seeds instead.
To take the seeds out of the pomegranate, cut through the skin from stem to tip, dividing the fruit into quarters. Hold the fruit over a bowl and pull apart the sections, then tear apart the pieces, gently freeing the seeds.
|1||tsp. extra-virgin olive oil|
|1||cup raw pumpkin seeds|
|2||Tbsp. brown sugar|
|½||tsp. chili powder|
|1||large garlic clove, peeled|
|2||Tbsp. fresh mint (optional)|
|2||Tbsp. pomegranate-juice concentrate|
|1||Tbsp. lemon juice|
|¼||cup toasted pumpkin-seed oil|
|1||large head of romaine lettuce|
|2||small shallot, thinly sliced|
|2||large Bosc pears, sliced|
|4||oz. Pecorino cheese, sliced|
|1||small pomegranate, seeds removed|
You can make the pumpkin-seed topping up to a week ahead.
This content is from the book New Vegetarian by Robin Asbell.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite