Early Autumn Salad. [+ How to Cut a Pomegranate!]

How is it Wednesday already?! How is it October 14th already?! I can’t even.

Someone said to me this week that being as busy as I am must make the time pass more quickly. I can’t decide if they’re right or wrong…but I can tell you that it makes me kind of sad that fall is flying by and that I haven’t really had the opportunity to enjoy it yet. It’s hard to even notice the seasons at all in California, but since I’m an east-coast lady I know they’re there. In an attempt to eat seasonally while being conscious of the ever-present 90 degree weather, I’ve combined the perfect amount of fall sweetness into an easy salad (no need to turn the stove or oven on in the heatwave!).

Wanna know something else?! I learned how to cut a pomegranate!! Guys. It’s actually really easy. And soooo much cheaper than buying just the seeds from Whole Foods or TJ’s. Trust me on this one. Here’s a quick step-by-step before I break down the salad for ya:

Step 1: Cut out the top in a pyramid shape.

Step 2: In a bowl of water, submerge the pomegranate and pull it open. Use your fingers to gently pull out the seeds.

Step 3: When all the seeds are removed from the flesh, drain the water and enjoy! See? Easy, right?

Early Autumn Salad

2 cups arugula

1/2 large ripe pear, diced

2 small beets or 1 large beet, diced

2 tbsp. dried cranberries

2 tbsp. candied walnuts

2 tbsp. crumbled goat cheese

seeds from 1/2 pomegranate (~1/8 cup)

2 tbsp. balsamic vinegar or your favorite semi-sweet dressing

1.   In a large bowl, add all the ingredients and toss to combine. Drizzle with balsamic vinegar and toss again. Serve immediately!

*Feel free to add quinoa and/or chicken for protein! I do 🙂

Be back soon, y’all.

xo Jordan