15 Pomegranate Recipes That Make Every Fall Meal Look Like a Holiday

Pomegranates are one of the best things about fall and winter. Those shiny ruby red seeds add crunch, a sweet and tart pop of flavor and instant holiday color to almost anything. They also bring fiber, vitamin C and antioxidants to your plate. Many people buy one, look at it and have no idea where to start. That is exactly why we put together these pomegranate recipes, from salads and toast to rice, chicken and a sparkling drink. Planning your holiday menu? Pair them with these make ahead Thanksgiving sides. Ready to crack one open..

Pomegranate Roasted Brussels Sprouts, the Holiday Star of Pomegranate Recipes

Even people who say they hate Brussels sprouts go back for seconds of this one. The sprouts roast until crispy and caramelized, then get tossed in a sticky glaze made with pomegranate molasses and a little honey. A big handful of fresh pomegranate seeds and some toasted pecans go on top right before serving. It is sweet, tangy, crunchy and gorgeous on a Thanksgiving or Christmas table. Are you a Brussels sprouts fan, or still on the fence?

You will need: 1 1/2 pounds Brussels sprouts (halved), 3 tbsp olive oil, salt and pepper, 2 tbsp pomegranate molasses, 1 tbsp honey, 1/2 cup pomegranate seeds, 1/3 cup toasted pecans.

How to make it: 1. Heat the oven to 425F. 2. Toss the sprouts with oil, salt and pepper and spread them cut side down on a sheet pan. 3. Roast 20 to 25 minutes until deeply golden. 4. Whisk the pomegranate molasses and honey and toss with the hot sprouts. 5. Top with pomegranate seeds and pecans.

How to Open a Pomegranate Without the Mess

Before we get to the recipes, here is the trick that changes everything. Cut off the crown, score the skin along the white ridges and gently pull it apart into sections, like a flower. Then hold each section over a bowl of water and push the seeds out with your thumbs. The seeds sink, the white pith floats, and your kitchen stays clean. Be honest: have you ever ended up with pomegranate juice all over your shirt?

You will need: 1 ripe pomegranate, a sharp knife, a large bowl of cold water, a strainer.

How to make it: 1. Cut a shallow circle around the crown and lift it off. 2. Score the skin from top to bottom along the ridges. 3. Pull the fruit apart into sections. 4. Loosen the seeds under water in the bowl. 5. Skim off the pith and drain the seeds.

Pomegranate Seeds as a Ready to Eat Snack

Once the seeds are out, keep a container of them in the fridge and you will find yourself snacking on them all week. They are juicy, crunchy and naturally sweet, so they make a great swap for candy when you want something small. Sprinkle them on salads, oatmeal or yogurt, or eat them by the spoonful. They keep in the fridge for about five days and freeze well for months. How do you like to snack on fruit?

You will need: Seeds from 1 or 2 pomegranates, an airtight container, paper towel, a freezer bag (optional).

How to make it: 1. Pat the seeds dry with paper towel. 2. Store them in an airtight container in the fridge for up to 5 days. 3. To freeze, spread them on a tray and freeze for 1 hour. 4. Move them to a freezer bag. 5. Use straight from frozen in smoothies or drinks.

Arugula Pomegranate Salad, One of the Easiest Pomegranate Recipes

This salad takes five minutes and looks like it came from a fancy cafe. Peppery arugula, quick pink pickled onions, crumbled goat cheese and toasted walnuts are tossed in a simple honey balsamic dressing. Then a handful of pomegranate seeds goes on top for sweetness and crunch. It is perfect as a side for roast chicken or pasta, and it is pretty enough for a holiday table. Quick poll: what is your favorite salad cheese? A) Goat cheese B) Feta C) Parmesan D) Blue cheese.

You will need: 5 cups arugula, 1/2 cup pomegranate seeds, 1/2 small red onion, 1/4 cup vinegar, 1/3 cup crumbled goat cheese, 1/3 cup toasted walnuts, 3 tbsp olive oil, 1 tbsp balsamic, 1 tsp honey, salt and pepper.

How to make it: 1. Slice the onion thinly and soak it in vinegar with a pinch of salt for 15 minutes. 2. Whisk oil, balsamic, honey, salt and pepper. 3. Toss the arugula with the dressing. 4. Top with drained onions, goat cheese and walnuts. 5. Finish with pomegranate seeds.

Winter Citrus and Pomegranate Salad

When summer fruit is gone, winter citrus takes over. Slices of orange, lime and lemon are arranged on a big plate and covered with sparkling pomegranate seeds, a drizzle of honey and a little fresh mint. Of all the fresh pomegranate recipes, this one is bright, juicy and very refreshing after a heavy holiday meal. It also makes a beautiful brunch side. Use blood oranges or grapefruit if you can find them. Which citrus fruit is your favorite in winter?

You will need: 2 oranges, 1 grapefruit or blood orange, 1 lime, 1/2 cup pomegranate seeds, 1 tbsp honey, 1 tbsp lime juice, a few mint leaves, a pinch of flaky salt.

How to make it: 1. Cut the peel off the citrus with a sharp knife. 2. Slice the fruit into thin rounds. 3. Arrange them on a large plate. 4. Whisk the honey and lime juice and drizzle over the top. 5. Scatter with pomegranate seeds, mint and a pinch of salt.

Rainbow Fruit Platter With Pomegranate

A big fruit platter is always the first thing to disappear at a party or brunch. Mix sweet pineapple, kiwi, mango, oranges and bananas, then scatter pomegranate seeds over everything for color and crunch. Cut the fruit into easy bite size pieces so guests can grab them with a toothpick. A simple honey lime yogurt dip on the side makes it even better. Which fruit do you always eat first from a platter?

You will need: 1 small pineapple, 3 kiwis, 1 mango, 2 oranges, 1 banana, 1 cup strawberries, 1/2 cup pomegranate seeds. Dip: 1 cup Greek yogurt, 1 tbsp honey, 1 tsp lime zest.

How to make it: 1. Peel and cut all the fruit into bite size pieces. 2. Arrange it on a large platter by color. 3. Add the banana last so it does not brown. 4. Sprinkle pomegranate seeds over the top. 5. Mix the yogurt dip and serve it on the side.

Greek Yogurt Bowl With Pomegranate and Mint

This is a five minute breakfast that feels like a treat. Thick Greek yogurt is topped with a big spoonful of pomegranate seeds, a drizzle of honey, chopped pistachios and a few mint leaves. It is one of the quickest pomegranate recipes, high in protein, full of texture and pretty enough to make you slow down and enjoy your morning. You can also add granola or a sprinkle of cinnamon. Do you like your yogurt plain, or does it need toppings?

You will need: 1 cup plain Greek yogurt, 1/3 cup pomegranate seeds, 1 tbsp honey, 1 tbsp chopped pistachios, a few mint leaves, a pinch of cinnamon (optional).

How to make it: 1. Spoon the yogurt into a bowl. 2. Swirl in the honey. 3. Top with the pomegranate seeds. 4. Sprinkle with pistachios and cinnamon. 5. Finish with fresh mint leaves.

Pomegranate Granola Parfait Jars, Breakfast Pomegranate Recipes Made Easy

Make four of these on Sunday night and breakfast is ready for most of the week. Layers of creamy yogurt, crunchy granola and juicy pomegranate seeds go into small jars that you can grab on your way out the door. Keep the granola in a separate small bag or add it the morning you eat it so it stays crunchy. Sliced pears or apples are a great fall addition. Do you meal prep breakfast, or decide each morning?

You will need: 2 cups Greek or plant based yogurt, 1 cup granola, 1 cup pomegranate seeds, 1 pear (diced), 2 tbsp honey or maple syrup, 1/2 tsp cinnamon.

How to make it: 1. Mix the yogurt with honey and cinnamon. 2. Spoon a layer of yogurt into 4 jars. 3. Add a layer of pomegranate seeds and pear. 4. Repeat the layers. 5. Top with granola just before eating.

Ricotta Toast With Pomegranate and Honey

Creamy ricotta, a drizzle of honey and a shower of pomegranate seeds on crunchy whole grain toast. It sounds simple, but the mix of creamy, crunchy, sweet and tart is amazing. Serve it with a few slices of fresh grapefruit or orange for a bright breakfast, or cut it into small pieces for an easy party snack. A little black pepper on top is a surprising but delicious touch. Sweet toast or savory toast for breakfast?

You will need: 2 slices whole grain bread, 1/2 cup ricotta, 2 tbsp pomegranate seeds, 1 tsp honey, a pinch of black pepper, a pinch of flaky salt, grapefruit slices for serving.

How to make it: 1. Toast the bread until golden. 2. Spread the ricotta thickly over each slice. 3. Drizzle with honey. 4. Top with pomegranate seeds. 5. Finish with pepper and flaky salt and serve with grapefruit.

Beet Hummus Toast With Pomegranate

Bright pink beet hummus makes this toast look like art. Spread it on hearty bread, then top with peppery greens, crumbled feta, toasted seeds and plenty of pomegranate. It makes a filling lunch or a fun snack, and the beet hummus keeps in the fridge for days. Use store bought hummus and blend in one cooked beet to make it super quick. Would you try pink hummus, or does the color scare you?

You will need: 2 slices sourdough, 1/2 cup hummus blended with 1 small cooked beet, a handful of microgreens or arugula, 2 tbsp crumbled feta, 1 tbsp pumpkin seeds, 2 tbsp pomegranate seeds, olive oil.

How to make it: 1. Blend the hummus and beet until smooth and pink. 2. Toast the bread. 3. Spread with a thick layer of beet hummus. 4. Top with greens, feta and pumpkin seeds. 5. Add pomegranate and a drizzle of olive oil.

Roasted Squash Toast With Whipped Feta

This is fall on a piece of bread. Thin slices of butternut squash are roasted with a little maple and chili, then piled onto toast spread with creamy whipped feta. Pomegranate seeds and fresh mint add a juicy, fresh finish. It is one of the coziest pomegranate recipes and a great way to use leftover roasted squash, and it works as brunch, lunch or a cozy dinner with soup. Quick poll: what is the best fall vegetable? A) Butternut squash B) Sweet potato C) Pumpkin D) Brussels sprouts.

You will need: 2 slices thick bread, 1 cup thinly sliced butternut squash, 1 tsp maple syrup, a pinch of chili flakes, 1/2 cup feta, 2 tbsp Greek yogurt, 2 tbsp pomegranate seeds, mint leaves, olive oil.

How to make it: 1. Toss the squash with oil, maple and chili and roast at 425F for 20 minutes. 2. Blend the feta and yogurt until smooth. 3. Toast the bread. 4. Spread with whipped feta and top with squash. 5. Finish with pomegranate and mint.

Crunchy Side Salad With Pomegranate for Grilled Cheese Night

A grilled cheese sandwich gets a fresh upgrade when you serve it with a crunchy salad on the side. Shredded cabbage, crisp lettuce, cucumber and pomegranate seeds are tossed in a light lemon dressing that cuts through all that melted cheese. It adds color and crunch to an easy weeknight dinner, and kids love picking out the red jewels. Tell us: what do you always serve with grilled cheese?

You will need: 2 cups shredded cabbage, 2 cups chopped lettuce, 1 small cucumber, 1/3 cup pomegranate seeds, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, salt and pepper.

How to make it: 1. Shred the cabbage and chop the lettuce and cucumber. 2. Whisk the oil, lemon juice, honey, salt and pepper. 3. Toss the vegetables with the dressing. 4. Sprinkle with pomegranate seeds. 5. Serve next to a hot grilled cheese sandwich.

Jeweled Rice, the Most Beautiful of All Pomegranate Recipes

Jeweled rice is a Persian celebration dish, and one look explains the name. Fluffy saffron rice is studded with pistachios, almonds, orange zest and bright pomegranate seeds that shine like little gems. It is a wonderful side for roast chicken or lamb at a holiday dinner and a great conversation starter. Add the pomegranate seeds right before serving so they stay crisp and bright. Have you ever tried Persian food?

You will need: 2 cups basmati rice, a pinch of saffron in 2 tbsp hot water, 2 tbsp butter, 1 onion, 1/3 cup slivered almonds, 1/3 cup pistachios, zest of 1 orange, 1/3 cup dried cranberries or barberries, 1/2 cup pomegranate seeds, salt.

How to make it: 1. Cook the rice with salt until just tender. 2. Cook the onion in butter until golden, then add the nuts, orange zest and cranberries for 2 minutes. 3. Stir the saffron water into half the rice. 4. Fold everything together. 5. Top with pomegranate seeds.

Pomegranate Glazed Chicken With Saffron Rice

Pomegranate molasses is a thick, tangy syrup found in Middle Eastern shops and many supermarkets, and it makes a fantastic glaze. Chicken thighs are brushed with a mix of pomegranate molasses, garlic and a little honey, then roasted until sticky and caramelized. Serve with saffron rice and fresh seeds on top. Like many pomegranate recipes, it is sweet, sour and savory all at once. Have you ever cooked with pomegranate molasses?

You will need: 6 bone in chicken thighs, 3 tbsp pomegranate molasses, 1 tbsp honey, 2 garlic cloves, 1 tsp cumin, 1 tbsp olive oil, salt and pepper, saffron rice for serving, pomegranate seeds and parsley.

How to make it: 1. Heat the oven to 425F. 2. Season the chicken and roast skin side up for 25 minutes. 3. Whisk the molasses, honey, garlic, cumin and oil. 4. Brush the glaze on and roast 10 more minutes. 5. Serve over rice with pomegranate seeds and parsley.

Sparkling Pomegranate Spritzer, the Drink of These Pomegranate Recipes

To finish, a festive drink that everyone at the table can enjoy, with no alcohol needed. Pure pomegranate juice is mixed with sparkling water, a squeeze of lime and a few fresh seeds that float like little bubbles. Serve it in tall glasses with a slice of strawberry or orange on the rim for holiday parties. So, which of these pomegranate recipes will you make first? A) Brussels sprouts B) A salad C) Jeweled rice D) The spritzer.

You will need: 1 cup 100 percent pomegranate juice, 2 cups sparkling water, 1 lime, 1 to 2 tsp honey (optional), ice, pomegranate seeds, strawberries or orange slices to garnish.

How to make it: 1. Chill the juice and sparkling water well. 2. Stir the pomegranate juice with lime juice and honey. 3. Fill glasses about one third with the juice mix. 4. Top with sparkling water. 5. Add pomegranate seeds and garnish the rims.