Pomegranate and Roasted Lemon Salad

Have you seen Fifty Shades of Grey yet?  Well if you have the urge to smack something with the back of a spoon, may I recommend a pomegranate?  You can then add the luscious pomegranate arils (seeds) to my Pomegranate and Roasted Lemon Salad.

Winter’s fruits, the pomegranates and lemon together in a salad create a burst of bright flavors with every bite.  The lemon contains as much vitamin C as an orange and is one of the most nutrient dense fruits.  The rind contains the most nutrition.  Blanching then roasting the lemon eliminates the bitterness.  The pomegranate contains anti-inflammatory phytochemicals and antioxidants. Studies suggest the pomegranate fruit may help prevent or alleviate heart disease and atherosclerosis; high cholesterol; prostate cancer; and Alzheimer’s disease.

Don’t be intimidated by the pomegranate.  Here’s how to remove it’s arils quickly and easily: http://greatist.com/eat/pomegranate-deseed-trick

Serving size: 4 side salads or 2 meal size salads


  • 1/4 cup and 1 tablespoons olive oil
  • 4 cups of mixed greens*
  • 2 large lemons (1 sliced lemon and juice of 1 lemon, about 1/4 cup)
  • 1 cup small assorted tomatoes, cut in half
  • 1/3 cup of pomegranate arils (seeds)
  • 1 medium red onion, sliced thin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • salt & pepper
  • grilled or poached chicken (optional)

* Try using roasted Brussels sprouts.  My original recipe uses Brussels sprouts instead of mixed greens.  The recipe is here: Roasted Brussels Sprout with Lemon and Pomegranate


Preheat oven to 425F

Wash the lemons well then slice one lemon into thin rounds. Place the lemon slices into a pot of boiling water. Blanch the lemon slices for 2 minutes. This will eliminate the bitterness from the rind. Remove the lemon slices from the boiling water and lay on a baking sheet lined with aluminum foil. Coat the lemon slices in 1 tablespoon of olive oil then roast for about 10-15 minutes until they start to caramelize a little.

Allow the lemon slices to cool slightly, then cut the slices in half.

In a measuring cup or small bowl, prepare the dressing by whisking together the remaining 1/4 cup of olive oil, the juice of the remaining lemon (about 1/4 cup), balsamic vinegar, honey and a pinch of salt and pepper.

In a medium bowl, toss the mixed greens, tomatoes and red onion slices in the dressing. Transfer to a serving bowl.  Decorate the top of the salad with the lemon slices and pomegranate arils.  Add either grilled or poached chicken to make this a meal.  This salad also accompanies a big bowl of soup nicely.

Swap out the Brussels sprouts with mixed greens for a salad with brightness in every bite.
Swap out the Brussels sprouts with mixed greens for a salad with brightness in every bite.

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