As the gorgeous foliage turns and apple-picking season is upon us I can’t help but get excited about Fall! I love to play in the kitchen, and while prepping for Rosh Hoshana dinner I was inspired to use some of the seasonal bounty that Mama Nature gifts us- luscious figs and pomegranates. Tart, juicy and sweet they contain a treasure trove of phytonutrients. Pomegranates contain powerful anti carcinogenic and anti-inflammatory compounds ellagic acid and anthocyanin. One half cup of these ruby red jeweled seeds provides 18% of your daily value for vitamin K, 15% of your daily value for vitamin C, and 14% of satiating dietary fiber. According to Chinese medicine red foods are believed to nourish the heart and in Ayurvedic medicinal traditions, pomegranates support healthy lymphatic flow. They also symbolize fertility, rebirth and a bit of myth and magic. In Greek mythology poor Persephone was banished to the underworld for indulging in the seeds of this “fruit of the dead.” Lucky for us, we can sinfully indulge in this super food and reap all the amazing health benefits.
Figs are another gorgeously luscious fruit that makes my mouth water. Their leaves are so fragrant you can’t walk past a fig tree without stopping to inhale its intoxicating scent. Rich in potassium and fiber, figs may offer cardio-protective benefits such as helping to lower blood pressure. While they are delicious raw and dried, roasting them caramelizes them to draw out their innate sweetness. To kick up the flavor profile of this dish a few notches, I remembered I had some orange blossom water in my pantry and used a touch in the dressing. Of course, I couldn’t help but add some greens for some balance and crunch. With all that sugar I couldn’t resist! I hope you try this recipe and enjoy playing in the kitchen as much as I do 😉
* This dish also pairs well with goat/blue cheese and nuts so have fun and stylize it to give it your own, personal touch.
* You can find orange blossom water online or at a local Middle Eastern grocery store, which is where I spotted mine.
Seeds of one pomegranate
1 package mixed salad greens
5 fresh figs (I used black mission)
Preheat oven to 350 degrees
Slice the figs into quarters and place in a baking dish or sheet pan. Roast for about 40 minutes and remove from oven. Allow to cool.
While the figs roast, prepare the greens in a flat serving dish. Once the figs have cooled place figs on the bed of greens, sprinkle the pomegranate jewels and drizzle with dressing.
Orange Blossom Honey Dressing
2 Tbsp olive oil
2 tsp freshly squeezed orange juice
2 tsp freshly squeezed lemon juice
2 tsp honey
1 tsp orange blossom water
Pinch Himalayan salt
Whisk to combine in a bowl and drizzle over salad.
Wishing you all a Shana Tova and a lusciously sweet year!
Happy & Healthy Cravings! 🙂