We’re into the wonderful, grounding part of the year that’s all about tradition.
We all know what’s going to be served on Thanksgiving. The mashed potatoes, the pies, the bird… but once in a while a new pop of color’s nice on the table. That’s where this comes in – but watch out, it might steal the show.
It certainly will gain you accolades with bird-eschewing guests. Vegan nephew? Check. Gluten free aunt? Sub cooked quinoa for farro and you’re golden. Grazing guests? Keep it in the fridge and they’ll be satisfied – and healthier for it.
But what about the cook? Sure, pomegranates are great for you, but isn’t harvesting the seeds (officially called “arils”) from their vessel a bother? You can certainly pick up the pre-seeded ones. I’m into the whole fruit – seeing it in my fruit bowl sets the right tone for the season. Instead of ruining your white shirt, fetch a bowl of water. Cut the pomegranate in half lengthwise, then cut slits in each half and fan it out, if you like. Submerge it in the bowl of water and either set to giving it some firm whacks with a sturdy kitchen spoon, or just pull the arils out under the water. Strain and appreciate a few gorgeous moments in the kitchen.
Sparkling Winter Salad
Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds
Recipe thanks to Food52
Serves 3 – 4 as a main course, or 6 as a side dish
1 c. farro (gluten free: sub cooked quinoa)
extra virgin olive oil
1 medium onion, halved and cut into ¼-inch wedges
1 large sweet potato (or winter squash), peeled and cut into ½-inch cubes (about 2 ¼ c.)
½ t. ground cumin
½ t. ground coriander
1/3 c. walnuts
3 c. packed, roughly chopped kale (stems removed before chopping)
1 large garlic clove, minced
2 t. fresh lemon juice (Meyer if available), to taste
freshly ground black pepper
½ c. pomegranate seeds
purely optional (for non-vegan): small block of feta, cubed, to garnish
Boil farro with 4 c. water. Reduce heat to medium-low, cover, and simmer 20 min. Stir in 1 t. salt and simmer until tender (about 10 min. longer).
Drain and transfer to a bowl to cool.
Heat oven to 400°F.
Toss onion with oil to lightly coat. Spread on baking sheet and sprinkle with generous pinch of salt. On a separate pan, toss sweet potato with oil; sprinkle with cumin, coriander, and a pinch of salt.
Roast until tender and onions browning, stirring once (onions will be done first).
Toast walnuts in an oven-safe dish until darkened in color and fragrant, about 5 to 8 min., watching carefully. Cool, then roughly chop.
Sauté kale and garlic in 1 to 2 T. olive oil in a large skillet, stirring, until kale wilts but is still bright green.
Mix or layer everything, drizzling with about 1 T. olive oil and lemon juice, seasoning to taste.