I know I could write this post about our holidays — our first Christmas traveling to both Ohio and Chicago; our first year of giving gifts as a couple; our first Christmas stretching between two families because we are now our own.
I could tell you about all the food we ate — the amazing, high-quality, enjoyable meals of homemade braciole and fork-tender pot roast and filet mignon kabobs.
I could tell you, the way I’ve told Tim, how humbling it is to be “outgiven,” the way we were by both our families, who generously, thoughtfully gave us gifts far beyond our needs or expectations.
But the truth is, the only thing that keeps coming out when I try to write this post is something much more simple, something much less interesting or profound.
It’s the thing I can’t stop thinking about lately, the reasoning behind purchases and lunches and a fridge stocked with greens:
I love salad.
I know, I know. This isn’t the kind of revelatory factoid you want someone to drop on you at a dinner party. (As Bart Simpson says, “You don’t win friends with salad.”)
It doesn’t provoke much response, or invite lengthy discussion. Salad is boring.
What’s there to say about it? We eat salads before we do something more interesting. Like, say, enjoying a homemade roast chicken dinner.
Nonetheless, I love it. I really do. I love the way I feel when I eat salad, particularly afterwards, so light and refreshed and… I don’t know. Clean.
I started craving it in the midst of our holiday celebrations, probably when my digestive system was starting to feel so overloaded with back-to-back-to-back delicious meals that it didn’t know what to do with itself. And I’ve had one almost every day since.
Lately, there’s been one ingredient in particular I’ve been loving in particular on my salads:
Tim showed me how to harvest the seeds — arils, they’re called — and our local grocery store sells them for less than a dollar a piece, so we’ve routinely had pomegranate on our salads lately.
Our method, if you’re curious, goes like this:
- Cut off the tip of the fruit and carefully slice four or five shallow slits from top to bottom, as if you’re cutting it into wedges.
- Fill a large bowl about halfway with cool water, and separate those chunks under water, pulling them apart to remove the seeds.
That’s it! Everything but the seeds floats to the top and can be discarded; the water can be strained. Once you get the hang of it, it takes 10-15 minutes for the fruit to be prepped and ready to eat. And in the end, you have a bowl full of juicy red jewels to enjoy.
On Sunday, for our weekly dinner with friends, we brought the salad pictured in this post, one that combined pomegranates with sweet satsumas and thin pieces of red onion.
I love how colorful it looks, how reminiscent of other seasons, the kinds filled with flowers and farmers markets. But also, how perfectly seasonal it actually is, since we served this dish in January, and winter is the perfect season for cool-storage root vegetables, and citrus fruits. Believe it or not, pomegranate season is actually in the late fall through early winter as well!
I love how it pairs different flavors and textures: crunchy pomegranate seeds that burst with juice; sweet, citrusy satsumas; spicy red onions. Oh, salad.
There’s nothing else like it. And while you could say it’s just that crazy salad love talking, after three helpings, I could have had more.Print
Are you craving a tangy salad? This satusma, red onion, and pomegranate combination takes tangy to the next level, and it’s full of citrus flavor. Pomegranates in salads can be quite refreshing, and this blend is no exception.
- 12 oz romaine, torn
- 12 oz mixed greens
- 3 satsumas, peeled and segmented
- 1/4 red onion, thinly sliced
- Seeds of 1 pomegranate
- 1/4 cup balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup olive oil
- Combine greens, satsumas, onion, and pomegranate in a large salad bowl.
- Combine the vinegar, salt, and pepper in a small bowl and whisk together. Continue whisking while you pour the olive oil into the bowl in a thin stream, to form an emulsion. Season to taste, then pour into the bowl and toss to coat. Serve immediately.
- Category: Salad
- Method: No-Cook
- Cuisine: Side Dish, Healthy
Keywords: orange, satsuma, pomegranate, romaine, greens, salad
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.