Pomegranates, along with quinces, are one of my favorite things about fall. Growing up, my grandmother had a few pomegranate trees (really more like large shrubs) bordering her patch of dust in the Central Valley of California. And my sister also had some at her previous house. Alas, all have moved on and I no longer have access to the trees, and it’s too cold and damp in northern Oregon to grow them.
Here’s a nice quick salad for fall that I made recently. I really hate slimy, mayo-based carrot-raisin salads, so this is nothing like that. Instead you taste pure sweet carrots and pomegranates.
This would be great for Thanksgiving, or–with the pomegranate swapped out with raisins or currants–fun for Halloween dinner.
Carrot Pomegranate Salad
Mix all of the following together in a bowl:
2 carrots grated (I like the large setting on my box grater)
1/2 pomegranate, seeds separated out
1 tsp aged white wine vinegar
1-2 tsp honey (to taste)
pinch of salt (optional, can be interesting, especially if you have a coarse salt on hand like gros sel)