Pomegranate Bulgur Salad

Pomegranate Bulgur Salad

Pomegranates are in season in California right now and everyone is rejoicing! These gorgeous fruits are everywhere and there is nothing better than visiting friends and coming home with a bag filled with these jewels! (I know, I’m so lucky!!)

Why Pomegranates?

Pomegranates are a great source of Vitamin C and antioxidants, meaning that eating them will pack an extra immune-boosting punch to your body and skin. Antioxidants help to protect and repair our skin from free radicals and sun damage. You will also find antioxidants in lots of dark colored berries like blueberries, cherries, and blackberries.

Pure pomegranate juice (not the kind that also has apple or other juices in it) is so potent and good for you! If you have some, add a splash to some seltzer water for a refreshing drink on a warm day! Because the juice is so concentrated you will get big benefits with a small amount of juice, so no need to drink the whole bottle at once.

How to Deseed a Pomegranate

The juice is great, but eating the arils is my favorite. No, pomegranates aren’t the easiest fruit to prepare, but with a few tips you’ll be deseeding them like a pro!

First, prepare a large bowl of water. Cut your pomegranate into four quarters, using a sharp knife (this will make a mess, so be prepared!) Place the quarters of your pomegranate into the bowl of water. Submerge each section as you wiggle the arils free from the pulp. Most of the pulp will float to the top of the bowl of water and the seeds should sink to the bottom. When you are finished, skim the pulp from the top of the water and then strain the water out of the bowl. You’ll be left with a beautiful bowl of pomegranate arils! By deseeding them underwater, you will also benefit from not ruining all of your clothes and spraying pomegranate juice on your walls. You’re welcome.

How Do I Eat The Arils?

This is the easy part! Pop them into your mouth as is! They are a little crunchy, a little tart, and a little sweet! They make a great snack (portion a few spoonfuls into containers for easy portable snacks!) and are great on salads, with grains like quinoa, bulgur, or millet, or can be juiced! (Don’t have a juicer? No problem! Place your arils in a blender and blend away. Strain through a nut milk bag or a fine mesh strainer to remove the seed parts from the juice.)

Now let’s get to this salad because all this talk about pomegranates is making me hungry…


Pomegranate Bulgur Salad
Serves 6 as a side dish

1 ⅓ c cooked bulgur (or quinoa or millet to make it gluten-free)
½ c parsley, chopped
5 c curly kale (about 4-5 leaves), cut into thin ribbons
¾ c organic, non-GMO edamame without the pods
½-¾ c pomegranate arils

¼ c olive oil
¼ tsp salt & pepper
1 TBSP lemon juice, plus some zest
1 TBSP Dijon mustard
1 tsp local honey


Cook bulgur according to package directions (I cooked ½ c of uncooked bulgur and had plenty.)

While the bulgur is cooking, chop the kale and place in a large bowl. Mix dressing ingredients together by placing all in a jar and shaking to combine. Dress your kale with about ¼ of the dressing and massage into the kale. Place bowl with kale and dressing in the refrigerator for about 20 minutes.

When bulgur is finished, distribute onto a cookie sheet and place in refrigerator or freezer to cool to room temperature (this should take about 20-30 minutes. To save time, make bulgur a day ahead!

Add chopped parsley, bulgar, edamame, pomegranate arils and the remaining dressing to the bowl with the kale and mix to combine. Serve immediately.

Makes a great packed lunch, dinner, or side dish!

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