Ever had a pomegranate? These antioxidant powerhouses are all over the place this season. Not only do the juicy seeds have a nice sweet-tart flavor and crunchy texture, they look beautiful and festive in a salad or holiday cocktail.
But if you’ve tried to get those little suckers out, you know it’s hard to get your pomegranate to behave without covering your counter, clothes, and hands in a coat of red ink.
That’s why you need to give your pomegranate a little spanking. Yep, a spanking.
Check out today’s recipe to learn how to swiftly remove all the seeds from your juicy pomegranate and use them in this festive, light, and delicious Pomegranate Farro and Kale Salad:
1/2 cup farro (if you’re gluten-free, use brown rice or quinoa instead)
1 bunch of kale
1 tbsp olive oil
1/2 cup feta cheese (or 1 avocado, sliced)
3 tbsp walnut oil
juice of 1/2 lemon
2 tbsp Dijon mustard
1. Cook the farro ahead of time, according to package directions, and let cool.
2. Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
3. Slice the pomegranate in half. Hold the half over a bowl of water, cut side down. With a wooden spoon, spank the skin repeatedly until all the seeds fall down into the bowl. Scoop out the seeds.
4. Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
5. Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
6. Drizzle dressing over salad, toss to coat, and serve!