Pomegranate Salad

Are you knee-deep in holiday sweets yet? Since it's already two weeks into December, that scenario is almost impossible to avoid. It can be easy to forget that life is not all about the butter...the sugar...the chocolate...the glacé fruit (okay, maybe nobody ever thinks it's about the glacé fruit). That is why I'm sharing this salad with you today. Okay, that and the fact that I'm today's stop for the Sharing Morocco blog tour!

The thing is, looking at this salad, you don't necessarily think healthy. You think beautiful—or at least I do. The deep, rich reds and greens that come straight from the earth rather than a tube. Busting out this salad in the middle of the holiday madness is like bringing home somebody to meet your family for the first time. Everybody's nervous and wondering if they'll fit in. But instead of being awkward, it's like they were supposed to have been there all along. They just fit.

Aside from the colors that just scream winter, I think it has a lot to do with the addition of lightly candied nuts and nature's own little sugar bursts, dates. This salad is just one of the many vibrant dishes lining the pages of the new (released in October) cookbook by Ruth Barnes, otherwise known as The Petite Gourmande.

Chiles en Nogada inspired by Like Water for Chocolate | #FoodnFlix

It all begins with a pregnant Mama Elena chopping onions. From inside the womb, Tita begins to cry, and doesn't stop until she is pushed into this world by a torrid stream of tears.  They  overflow from the kitchen table (where she was birthed) to the kitchen floor. The ocean of tears is eventually evaporated by the sun, at which point Nacha sweeps them up and fills a 40-pound sack with them. And, of course, then they're used in cooking for a long time.

Ummm, ewww. While vivid and descriptive, it's actually pretty gross when you think about it. I mean, those tears were mixed with amniotic fluid and who-knows-what else. So, let's not think about it. Let's just take it as the beginning of a very luscious, very sensual, very dark and tragic film.

Tita's kitchen birth foreshadows what will be her life. Bound by an old family tradition, Tita is forbidden to marry. Since she is the youngest daughter, she is not allowed to marry, and it is her duty to care for her mother until her mother's death. So, Tita thrives under the beloved family cook's love and tutelage.

Tequila Sunrise Ice Pops

Who says popsicles are just for kids? Not me! I dabble in the art of ice pop making year-round, but come summertime, my friends and family tell me I'm a force to be reckoned with. As soon as the air ceases to drop below 70 degrees or so, no liquid is exempt from the freezer.

Over the years, I've built up quite the collection of popsicle molds - a girl needs options. People always ask me where I get my molds. Some I've purchased online from Amazon, some I've received as gifts (friends, you know me so well), but most are ones that I've spotted in supermarkets and dollar stores over the years.

Keep your eyes peeled for seasonal end caps. When summer draws near, you'll find all sorts of fun props and tools, including popsicle molds. If I see a popsicle mold for a dollar or two or three, I'll pick up a couple. Not only is it fun to have a variety of shapes and sizes of molds at home to choose from, it also allows you to make more at once!

Chia Seed Breakfast Pudding

So, I'm not really the kind of person that makes resolutions.  I'd rather set goals.  Although, when you stop to think about it, they're kinda-sorta the same thing.  It must be a mental thing.  Resolutions are so... resolute.

Definition of resolute: firm, unwavering.  It's a "do it, or else" sort of commitment.  It's like you're setting yourself up for failure.  Are things really meant to be set in stone?

And then there is a goal.  Definition of goal: an aim or desired result.  It's more of a "work your hardest until you are able to reach it" sort of attitude.  It conjures up images of success and hard work.

Butternut Squash, Yellow Raisin, & Pine Nut Salad w/ Pomegranate {12 Weeks of Winter Squash}

Who likes to see a big, beautiful salad on their holiday table?  This girl does.

Who always forgets until the very last minute that they didn't "plan" a big, beautiful salad as a part of their holiday menu?  As in always.  Every year.  MmmHmm.  This girl does.

One more...

Who puts a big, beautiful salad bathed in TURMERIC into one of their favorite, white-washed wooden bowls and turns it neon yellow?  Still. This. Girl.

{Sigh}

It's a good thing that it was tasty and hearty (for a salad) and yes, beautiful.  Not only would this make a fantastic side salad at your holiday table, it also makes for a wonderful lunch all by itself.  Maybe with a class of crisp white wine.

So, how 'bout you?  Do you make sure that there is at least one salad on your holiday table amidst the platters of meat and rich sides and baskets of bread?

Butternut Squash, Yellow Raisin, & Pine Nut Salad w/ Pomegranate

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 20-35 minutes

Keywords: roast entree salad side vegan vegetarian squash pomegranate pine nuts Thanksgiving Christmas fall winter

Ingredients (serves 4-6)

• 1 smallish butternut squash (1½-2 lbs.)
• 1 tsp. coarse sea salt or kosher salt
• 1 tsp. ground turmeric
• 1 tsp. ginger
• 4 Tbs. olive oil, divided
• ⅓ c. golden raisins
• ¼ c. just boiled water
• 1 tsp. sherry vinegar
• 4 oz. (~3 c.) arugula and/or other mixed salad greens
• ⅓ c. pine nuts, toasted
• 2 Tbs. pomegranate arils

Instructions

Preheat oven to 400° F. Line a baking sheet with foil.

Cut a small slice from the top and bottom of the butternut squash. Cut it half lengthwise and scoop out the seeds. Slice into ½" thick slices. Depending on the size of the squash, cut each slice in half, thirds or quarters - just keep the chunks substantial.

Place the squash pieces into a bowl with the salt, turmeric, ginger, and 2 tablespoons of the olive oil. Toss them all around until the squash is well coated. Tip them out onto the prepared baking sheet. KEEP THE BOWL. Bake for 20-35 minutes or until cooked through and just colored. Test it after about 20 minutes by piercing a chunk with the tip of a small, sharp knife. Cool slightly.

Add the golden raisins to the oil and spice-shmeared bowl. Pour the just-boiled water over then and swish everything around to get all of the spices from the side of the bowl into the water. Let sit until cool. Whisk in the sherry vinegar and the 2 remaining tablespoons of olive oil.

Arrange half of the salad leaves on a large platter and then arrange the butternut squash pieces over them. Scatter with the remaining salad leaves and then sprinkle the pine nuts and pomegranate arils over everything.

Drizzle the raisin-studded dressing over the whole shebang and toss very gently. Serve!

adapted from Nigella Kitchen

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What's up with the winter squash in your life this week?  I'm willing to bet that there will be a fair amount making it onto Thanksgiving menus across the USofA.  My 12 Weeks of Winter Squash co-host Joanne and I would love for you to share those ideas!  Simply link up below any time during the week.  And don't forget to head on over to Eats Well With Others to see what tasty dish Joanne made this week!

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1. Butternut, Yellow Raisin, Pinenut, Pomegranate Sala	2. Whole Wheat Carrot Gnocchi with Butternut Squash	3. Quinoa & Rice Stuffed Squash	4. Butternut Blondies	5. Squash autumns freshest in a bowl!	6. homemade pumpkin puree	7. Autumn Bean Soup with Greens
8. Stuffed Acorn Squash a la Sprouted Kitchen	9. Smoked paprika and maple-glazed delicata squash

I am sharing this pot with:

Pomegranate Sherbet

I've said it before and I'll say it again... POM Wonderful is...well...WONDERFUL! When I first received a trial case, I went ga-ga over the rich, tart nectar. I did manage to use some in a tasty chili recipe...but for the most part, I couldn't stop chugging the stuff. Did you know that POM also comes in different flavors?
My Blueberry POMgria and GingerPom enjoyed the added health benefits (or so I like to think) of this fabulous juice. I recently received 2 newer flavor combinations to try from POM wonderful...POM Nectarine and POM Peach. I'd like to tell you that I made something fabulously creative from them. But I simply drank them. Sorry...they were too good and one bottle of each didn't allow any to spare. I think POM has a signature TANG to it...and they flavor fusions were no exception. Thee only difference is that sweet essence of tree fruit that lies beneath. So good!

Bloody Mary and Ginger Pom: Spooky Spirits!

Hope everybody has enjoyed a safe and spooky Halloween!! Just wanted to slip in some fun, spooky spirits...using these special ingredients: Perhaps you could begin your day with Bloody Mary...be sure to give it a vampire cape...for a little added spooky....Bloody Mary
from Nigella Bites 

1 1/3 c. Chili Vodka I used Absolut Peppa (or ordinary vodka & a few splashes Tabasco)
splash of dry sherry
2 1/2 c. tomato juice, chilled
juice of a quarter to half a lemon, to taste
few shakes of celery salt
few dashes of Worcestershire sauce
good sprinkling of Maldon or other sea salt, to taste

Mix everything up good in a pitcher. celery stick ...and olives if you're anything like me Stir with a celery stick...pour into glasses and enjoy!!

Wrap with a square black napkin folded diagonally to make a cape if it's Halloween...or if you're just in the mood.

I garnish mine with garlic stuffed olives (the best), lemon wedge & bleu cheese stuffed olives. It'll get your motor running! And then....when you're back inside from the brisk trick-or-treat walk...feeling like you deserve a reward...mix up another spooky spirit...

Ginger Pom..add a little blood to the rim!

Ginger Pom 

from Nigella Express 

1 part Pama pomegranate liqueur 

2 parts pomegranate juice POM! 

2 parts ginger ale 

Mix 'em all together...serve over ice if you wish. 

Leave out the Pama for a non-alcoholic treat...but it's really, really good with it. Lush. 

Don't forget the red gel icing, er...uh...I mean blood around the rim! 

Betcha didn't guess that this is my I Heart Cooking Clubs entry this week...where our theme is Spooky Treats & Spirits...using the recipes of Nigella Lawson!!

Sweet and Spicy Chili

A while back, I was one of the fortunate bloggers to be contacted by Diana of POM Wonderful. She asked me if I'd like to try POM....um, YES! I actually had always wanted to try it...don't know why I hadn't gotten around to it yet. Just one of those things, I suppose. When Diana told me she was going to get a case (A CASE!!) shipped out to me, I was super excited. I think this may have been the first "promotional"-type item I was offered as a blogger...and I felt cool. I told hubby.... see, I told you this blogging thing was awesome ...he nodded and smiled. I probably sounded like a gushing-goofball when I thanked Diana and told her I'd let her know as soon as I posted something about POM. She was very kind and though she would no longer be in this position once I posted, she told me to send my info along to Molly and Janny who would be handling all the POM Blogger fun...so, Molly and Janny I am sorry it took me so long....I didn't forget!

When the case of POM arrived, the first thing I did was crack one open and take a big swig....WHOA...tart! But you know what? Addicting. I keep drinking and actually realized I really enjoyed the tartness of the juice. It is sort of reminiscent of cranberry juice, but with more punch to it. I ended up drinking a couple of bottles...the rest survived the move with us...and I finally decided it was long past time for me to figure out what I actually wanted to make with it. I browsed the POM website and was amazed by the number of recipes posted there! I found lots that I wanted to try (of course) and decided I wanted to make chili with it. I liked a chili recipe I saw on the site, but decided to make my own chili recipe somewhat inspired by the one there.

Sweet and Spicy Chili

w/ the flavors of pomegranate, star anise, allspice and peppers

Yield: ~3 quarts

20 oz. ground turkey

3 Tbs. Olive oil

1 large onion, chopped

1 c. pearl onions, peeled (frozen will work)

3 garlic cloves, minced

3 bell peppers, chopped (preferably several colors)

1-2 jalapenos (to taste), chopped...seeds & all

5 allspice berries

1-2 star anise, whole

1 cinnamon stick

1/4 c. ancho chili powder

1 1/2 tsp. cumin

1/2 tsp. freshly ground black pepper

2 bay leaves

6 oz. can tomato paste (pref. no salt added)

2 c. POM Wonderful juice

1 quart broth/stock (of your choice)

1 can (15 oz) dark red kidney beans, drained

1 can (15 oz) white kidney beans (cannellini), drained

Sea Salt- to taste

Garnish...choose your favorite chili toppings

First, brown your ground turkey in a dutch oven. Add olive oil, then both types of onion and garlic and stir occasionally for a couple of minutes, until just starting to soften. Add bell peppers and jalapenos. Cook for a few more minutes, stirring from time to time.

Grind up your allspice in a mortar.

Add it to the pot, along with your star anise, cinnamon, chili powder, cumin, black pepper and bay leaves. Stir around for a minute or so, letting the spices bloom. Add tomato paste and stir it in good, letting it cook for another minute or so...this will cook down that tomato flavor and make it nice and sweet.

See all that gorgeous color on the bottom of the pan...it is NOT burnt! It is flavor...and it has been building up the whole time you've been adding more ingredients. Add the POM to the pot, stirring up the fond (brown bits) from the bottom as you go along. Let it cook down for another couple of minutes.

Now add your broth/stock to the pot, followed by the beans.

Bring to a boil, then reduce heat to a simmer and let it cook, partially covered for about 20-30 minutes. Remove from heat and let sit for a bit to cool down. Discard cinnamon stick, star anise and bay leaves. Season to taste with salt, if you think it needs it.

Ladle into a bowl.

Garnish with your favorite toppings. I love to add garnish...it brings a note of brightness to compliment the earthy flavors of the chili. I used two types of cheese (have I ever mentioned how much I love cheese?): shredded cheddar and crumbled queso fresco, avocado, cilantro and a few squeezes of lime.

This chili is both sweet and spicy at the same time. The pomegranate and the spices add a sort-of warmth as well as sweet....so it's not a cloying sweetness. The jalapenos with their seeds & ribs and the chili powder bring that underlying heat...you know the kind...it makes your nose run a little while you can't stop yourself from wanting more.

I like to use big, rustic cuts for chili...look at those large chunks of vegetables paired with the gorgeous beans...oh yeah. It is a feast for the eyes and the soul...as well as being satisfying to the tummy.

Do you know that some cultures in history believed the Pomegranate held profound and mystical healing powers? I believe it! I want to say thanks again to the folks at POM Wonderful. I really enjoyed getting to sample your product...and I will definitely buy it on my own.

If you don't believe me, just see what I do next...I'm going to send this over to Deb at Kahakai Kitchens for Souper Sundays, too!!!