When pomegranate’s are really in season (end of nov) my aunt and family are real fans and they eat them all the time as a great snack or add in to salads and other dishes.
Now with Rosh Hashanah less than a week away, this pomegranate salad could not be more fitting as a side dish to any of the meals you are serving.
This recipe is not the exact one my aunt made, since it was not her to give out, but with a little recipe testing and a few of my tweaks, (like adding dates and blueberries into the mix) this salad hands down beats any other simanim (symbol) salads that I have tasted and tested .
I especially love that the sunflower seeds have a little sweet spicy kick to them, and that there is a lot of savory and sweet elements to the whole salad in general.
Add in the texture of the blanched almonds and my added dates and blueberries -yummmm!!! -Not much more I can say?
Except -I probably will be making this salad all year long!
Pomegranate Poppy Seed Salad
1/2cup sunflower seeds
¼ cup confectioners’ sugar
½ tsp. cayenne pepper
1 Head Romaine Lettuce, chopped
1 Pomegranate, seeded
1 pint blueberries
½ cup chopped up fresh dates
¼ cup blanched slivered almonds
For the Dressing:
½ cup olive oil
2 ½ tbsp. white vinegar
2 tbsp. poppy seeds
1 tsp. garlic powder
Pinch of salt
Pinch of black pepper
1 packet of Splenda (or 1 ½ tsp. sugar)
In a small frying pan toast the sunflower seeds for about 1-2 minutes. Pour into small bowl and add the confectioners’ sugar and cayenne pepper and mix well. Set aside.
In a larger bowl add the rest of the salad ingredients and the sugared sunflower seeds –mix well.
In a small bowl add all the dressing ingredients and whisk well together. Pour over salad and mix well. Plate and serve.