Though there may be some questions about the best way to eat it, there are no doubts about pomegranate's powerful properties—its antioxidants, punicalagins and punicalins, help to prevent cancer, protect against osteoporosis, and reduce joint pain and stiffness. Pomegranate is also useful in lowering cholesterol—just two ounces of pure pomegranate juice a day can help to lower cholesterol and control blood pressure. Pomegranates also contain almost half the daily requirement for vitamin C and are a good source of vitamin B6 and potassium.
Harvest Salad with Balsamic Pomegranate Reduction
1 package mixed baby greens, chopped
1 package baby spinach, chopped
1/2 pint fresh blueberries
1 red pear, chopped
1 apple, chopped
1/2 cup raw pecans, broken into pieces
1/2 cup dried cherries, blueberries or cranberries
1/2 cup pomegranate seeds
Pomegranate Balsamic Reduction
1 cup pomegranate juice
1 cup white or regular balsamic vinegar
Combine juice and vinegar in a small saucepan over high heat, stirring occasionally. Bring to a low boil, and then reduce heat to a medium low. Stir occasionally and continue to simmer until juices reduce to half and become syrup (approximately 20 minutes). Combine ingredients in a large salad bowl and toss, serve with Balsamic pomegranate reduction.
Bulgur Pomegranate Salad
1 cup bulgur wheat
1-1/2 cups boiling water
1/2 cup pecans, lightly toasted
3 cups packed baby arugula
1 cup pomegranate seeds
1 stalk celery, thinly sliced
Preheat oven to 350°F. In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about thirty minutes. Spread pecans on a rimmed baking sheet and toast lightly. Let them cool a bit and chop them. Stir arugula, pomegranate seeds, celery, and pecans into bulgur. Serve warm or cold.