Winter Fruit Salad with Pomegranate and Coconut

Over New Year’s I was invited to brunch. With the weather being super cold (for Austin), I thought about making a soup, a pot of beans, or something warm! But the hostess asked if I could bring fruit… my hopes were dashed! My mind went to baked apples or apple crisp, but I wasn’t feeling inspired. Then I noticed the shiny red pomegranate in the fruit bowl that I had meant to use over the holidays. The idea was born for making a winter fruit salad with pomegranate, using fruits that are in season all winter.

I ended up with a combination of apples (3 varieties), pears, citrus, and pomegranate. The first time I made it I used Satsuma tangerines (a little bigger and easier to peel than clementines), but in the photos here (I made it again a week later) I used some delicious heirloom navel oranges.

For some added texture and sweetness, I added a handful of unsweetened, shredded coconut. Not exactly “seasonal or local” but easy to find in the stores around the holidays. I used the Trader Joe’s brand which I had bought for holiday baking (which never happened) and was surprised at how fresh and delicious is was. I’m actually thinking about making some coconut milk with the rest of it because it seems super fresh and sweet (although no added sugar).

 

Winter Fruit Salad with Pomegranate and Coconut
 
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This fruit salad is fun to make around the winter holidays when pomegranates are big, beautiful, and juicy. Use different kinds of apples and pears if you can find them to enjoy the different colors and flavors they impart.
Author:
Recipe type: Dessert or Salad
Serves: 12 servings
Ingredients
  • 3 apples (different colors and varieties)
  • juice of ½ lemon
  • 2 tablespoons spring or filtered water
  • 2 pears, medium ripe
  • 2 Satsuma tangerines, clementines, or navel oranges
  • seeds of one pomegranate
  • 1 tablespoon maple syrup (optional)
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup shredded, unsweetened coconut, plus more for garnishing
Instructions
  1. Slice apples and pears into bite-sized pieces. They can be thin slices or chunks, depending on your preference. Place sliced fruit into a large glass bowl and drizzle with lemon juice and water. Toss together to coat apples and pears, then drain before fruits release their own juices. This will ensure that apples and pears do not brown.
  2. Peel tangerines and peel into sections. Add to fruit bowl.
  3. Remove seeds from pomegranate by cutting pomegranate in half and tapping the back of the pomegranate with a large wooden spoon until seeds fall into a large bowl. Remove remaining seeds gently with your hands and take out any pith that went into the bowl. Add seeds to the fruit bowl.
  4. Toss with maple syrup and/or cinnamon, if desired. The salad is great on its own, but has a sweeter taste with the maple syrup and/or cinnamon.
  5. Add shredded coconut and toss together gently.
  6. When serving the salad, top with some additional coconut.

Read moreWinter Fruit Salad with Pomegranate and Coconut

Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette

This special winter greens salad has been my go-to salad for holiday gatherings this year. It’s the perfect thing to make with winter greens that are plentiful this time of year. Bring this salad to a potluck, or serve it at your home with a nice soup and main dish on a cold winter’s evening. Below are a couple of meals I have served the salad with this holiday season.

Roasted salmon, asparagus, basmati rice, and winter greens salad (holiday meals with friends):

salmon-dinner

Beef tenderloin, roasted vegetables, and winter greens salad (Christmas Eve supper):

plate

Give yourself time to prepare this salad. It is a labor of love! You’ll be preparing the greens, various toppings and garnishes, and a warm dressing that gets tossed with the greens. Better to enlist some help to make it fun and less time consuming!

When you get home from the market, you can refresh your greens by trimming about 1-2 inches off the ends and putting them into cold water for about an hour before you start the recipe. This will make them perk up and the stems will be extra crisp and crunchy.

Getting ready to put the beets in the oven…

winter-salad-1

The greens become slightly wilted, but should still be bright and fresh. Beets, greens stems, pecans, and pomegranates are layered on top of the dressed greens. So beautiful!

winter-salad-3

5.0 from 1 reviews
Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette
 
Prep time
Cook time
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Author:
Recipe type: Salad
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
Roasted beets
  • 1 golden beet
  • 1 red beet
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
Toasted pecans
  • ½ cup raw whole pecans
  • 2 teaspoons maple syrup
  • a few pinches sea salt
Salad greens
  • 1 bunch red or rainbow swiss chard
  • 1 bunch lacinato kale
  • 1 teaspoon extra virgin olive oil
  • sea salt
Warm dressing
  • 1 cup red onion, thinly sliced
  • ¼ cup extra virgin olive oil
  • pinch sea salt
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons fresh orange juice (about ½ orange)
  • 2 teaspoons maple syrup
  • 1 teaspoon unpasteurized tamari or shoyu
Garnishes
  • 1 teaspoon fresh orange zest
  • ½ cup pomegranate seeds (or dried cranberries)
Instructions
  1. Preheat oven to 400°F. Line sheet pan with parchment paper (or grease pan with thin coating of oil).
  2. Peel beets and slice into ⅛-inch rounds. Place into medium bowl, drizzle with olive oil and sprinkle generously with sea salt.Place beet rounds onto lined sheet pan in a single layer. Roast in the oven for about 15 minutes, or until tender. Beets can be turned over once to cook more evenly. Remove beets from oven and allow to cool.
  3. Turn oven down to 350°F. Toast pecans on small sheet pan for about 8 minutes. Toss halfway through to prevent burning. Place toasted pecans in a small bowl and drizzle with maple syrup and sea salt.
  4. Destem swiss chard, reserving stems. Tear leaves into bite sized pieces and place into bowl.
  5. Destem kale and slice leaves into bite sized pieces and place in a large bowl. Gently massage kale leaves with a few pinches of salt for about one minute. Slice chard stems into ½-inch lengths and kale stems into ¼-inch lengths and set a aside.
  6. Heat large skillet over medium high heat. Add 1 teaspoon olive oil and immediately add chard and kale stems with a pinch of salt. Sauté briefly, just until brightly colored. Remove to a small bowl.
  7. Add ¼ cup olive oil to pan and heat on medium until shimmery (this will probably only take a few seconds). Add red onion and a pinch of salt. Sauté until onion is soft and slightly browning. Turn heat to low and add balsamic vinegar, orange juice, maple syrup, and tamari or shoyu.
  8. Turn heat off and add kale and chard greens to the pan, tossing constantly to coat with the warm dressing. When all leaves are evenly coated, remove greens to a platter. Top with roasted beets, chard and kale stems, toasted pecans, orange zest, and pomegranate seeds.

This version was made with toasted pepitas and rainbow chard (no beets).

winter-salad

 

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

salad with fresh figs, avocado, marcona almonds

Mmmm… fresh figs! Late summer and early fall is the height of fig season. Right now in Austin, the grocery stores have been fully stocked with varieties of figs from California that range in color from dark purple to bright green on the outside, to various shades of pink on the inside. They are best when heavy, plump, unblemished, and slightly soft on the outside. Figs that are squishy are probably overripe. Check out this article to learn more about how to choose figs.

Varieties of ripe figs
Varieties of ripe figs. Photo Credit: Photo © Patrizia Savarese/Getty Images

In this recipe, I have chosen to marinate the fennel in citrus, olive oil, and salt before adding it to the salad. This slightly softens the fennel and makes it more flavorful. Fennel bulbs are easy to slice if you first trim the stems and fronds from the bulb, cut into quarters, and then thinly slice each quarter. If the stems are juicy and flavorful, they can also be thinly sliced and added to the marinade.

FennelTrim fennel root and stems. Cut in half.

fennel- quarteredCut each half in half.

Fennel-4Slice off the hard core from each fennel quarter. Slice thinly.

I recommend using a good quality, aged balsamic vinegar that is less acidic and slightly sweet. I used the Central Market brand Aged Balsamic Vinegar of Modena from Italy for this recipe. It costs about $16 and can be bought online or in the Austin Central Market stores.

balsamic vinegar

I used a tangerine-infused olive oil from Vom Faas specialty store. You can sub a good quality extra virgin olive oil if you can’t find this ingredient.

Be creative and try substituting ingredients that are seasonal in your area. For example, as winter approaches, pomegranates will be in season and can be used instead of figs. Mango can be used in place of oranges, celery for fennel, and toasted pecans for almonds.

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds
 
Prep time
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Author:
Recipe type: Salad
Cuisine: American, Mediterranean
Serves: 6 servings
Ingredients
  • 1 small or ½ large fresh fennel bulb, cored and thinly sliced
  • 2 tablespoons orange juice (fresh squeezed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 6 cups mixed field greens with baby arugula
  • up to 2 tablespoons aged balsamic vinegar
  • up to 2 tablespoons citrus-infused olive oil
  • freshly ground black pepper, to taste
  • 6 fresh figs, sliced in quarters
  • 1 small avocado, cut into chunks
  • slices of 1 orange or 2 clementines
  • ¼ cup Marcona almonds (toasted and salted)
  • black pepper, freshly ground (optional)
Instructions
  1. In a small bowl, mix together fennel, orange juice, olive oil, and sea salt. Allow fennel to marinate for at least 20 minutes. This step can also be done up to one day ahead, storing the fennel mixture covered in the refrigerator until ready to assemble the salad.
  2. Rinse and spin dry mixed greens. Spread evenly onto large platter or into large salad bowl.
  3. Drizzle greens with balsamic vinegar and citrus-infused olive oil. Top greens with marinated fennel, figs, avocado, orange or clementine slices, and Marcona almonds.
  4. Top with a few grinds of freshly ground black pepper, if desired.
Variation
  1. Use mango chunks in place of orange slices.

Salad at Sami & Lorraines (3)

Bon appetit!

Almond-Orange Biscotti with Chocolate Drizzle

Make these for your next gathering of friends and family. Kids and adults will love them!

This recipe has been a hit when macrobiotic teacher and counselor David Briscoe teaches his “Macro-Vegan Italian Buffet” class to the professional students at The Natural Epicurean several times a year.

Almond-Orange Biscotti with Chocolate Drizzle
 
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 2 tablespoons flax seed meal (ground flax seed)
  • 6 tablespoons water
  • 1½ cups Bob’s Red Mill gluten-free flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • 1¾ cup sliced almonds, toasted
  • 6 tablespoons coconut spread
  • ¾ cup maple sugar
  • 3 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon orange extract
  • zest of 1 orange
  • ½ cup gluten-free, dairy-free chocolate chips
  • 2 teaspoons unsweetened coconut milk, almond milk, or soymilk (room temperature)
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Make 2 “flax eggs” by combining flax seed meal and water in a small bowl. Let sit for 5-10 minutes or until mixture is thick.
  3. In a large bowl, whisk together gluten-free flour, almond flour, and baking powder. Add toasted, chopped almonds.
  4. In a separate bowl, mix together coconut spread and maple syrup until smooth and creamy. Add vanilla, almond, and orange extracts, orange zest, and flax eggs. Stir to combine well.
  5. Add the wet mixture to the dry mixture and combine well by hand.
  6. Separate the dough into 2 halves. Using your hands, form 2 logs, each about 4 by 10 inches. Place each log on prepared cookie sheet and bake for 15 minutes.
  7. Remove from the oven, slice into ovals about an inch thick, place back onto cookie sheet, and bake again for 10-12 minutes. Cool biscotti on cooking rack.
  8. Melt chocolate chips in a saucepan over very low heat with milk. When chips start to melt, remove from heat and whisk until smooth. While still warm, pour melted chocolate into small squeeze bottle (or Ziplock bag with a tiny piece of the corner cut off) and drizzle onto cooled biscotti. Work fast so that chocolate does not cool and become hard.
  9. Alternately, biscotti can be dipped into melted chocolate and coated with extra toasted almonds.

 

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Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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