Pomegranate Summer Salad by Kaleb

This week as I was walking through the produce section at the market and noticed that the  pomegranates were on sale. I then realized that I have never bought one before. I don't know if it's because I have no idea what to make with one or just don't see them that often, so I never use them. I decided I was up for the challenge to use one in a recipe. I decided to make a summer salad and mix the pomegranate seeds in with some greens and spicy sweet potato fries for a refreshing Saturday afternoon lunch.

Next, I had to figure out how to get the seeds out of the membrane (official pomegranate talk). If you have never done this before, it is a lot harder then it seems. After trying to remove them, I ended up squishing the seeds and spilling pomegranate blood (more official pomegranate talk) all over the counter. I decided to look up the proper technique on de-seeding a pomegranate and this youtube video totally blew my mind (Secret Pomegranate Seeding Trick!). You de-seed the pomegranate under water. Who would have thought? Sounds messy, but it is very simple and the seeds manage to stay in tact. Give it a try this summer and enjoy this refreshing salad!

Ingredients

Salad
Mixed greens
2 Sweet potatoes
3 Sprigs of mint
2 tbsp. Sesame seeds
1 Pomegranate
2 tbsp. Mexican seasoning

Dressing
2 tbsp. Basalmic Vinegar
2 tbsp. Olive Oil
2 tbsp. Pomegranate seeds
Pepper to taste



Instructions
Step 1: Wash and cut sweet potatoes into long strips. Place in a 1-gallon zip lock bag with 2 tbsp. olive oil, and mexican seasoning. Toss until sweet potatoes are coated. Spread out on a baking sheet and bake for 25 minutes at 400 degrees fahrenheit.

Step 2: While the sweet potatoes are baking next its time to de-seed the pomegranate, it's the most labor intensive part of making this salad, but don't let that turn you away. Before you start to de-seed the pomegranate, watch this Secret Pomegranate Seeding Trick! video. (Hint: best way to de-seed a pomegranate is to do it under water.)

Step 3: Rinse the mixed greens and place in a large bowl. Add half the pomegranate seeds, sesame seeds, sweet potatoes, mint and toss.

Step 4: Add pomegranate seeds to a jar and mash them until all seeds have been popped, then add basalmic vinegar, olive oil, and pepper, close and shake well.

Step 5: Serve up a salad and sprinkle a few more pomegranate seeds on top and drizzle some dressing over the top of your salad and enjoy!

Photos by Kaleb Nimz