I know I could write this post about our holidays—our first Christmas traveling to both Ohio and Chicago; our first year of giving gifts as a couple; our first Christmas stretching between two families because we are our now our own. I could tell you about all the food we ate—the amazing, high-quality, enjoyable meals of homemade braciole and fork-tender pot roast and filet mignon kabobs. I could tell you, the way I’ve told Tim, how humbling it is to be outgiven, the way we were by both our families, who generously, thoughtfully gave us with gifts far beyond our needs or expectations.
But the truth is, the only thing that keeps coming out when I try to write this post is something much more simple, something much less interesting or profound. It’s the thing I can’t stop thinking about lately, the reasoning behind purchases and lunches and a fridge stocked with greens:
I love salad.
I know, I know, this isn’t the kind of revelatory factoid you want someone to drop on you at a dinner party. It doesn’t provoke much response or invite lengthy discussion. Salad is boring. What’s there to say about it? We eat salads before we do something interesting, like, say, have a chicken dinner. Yet nonetheless, I love it, I really do. I love the way I feel when I eat salad, particularly afterwards, so light and refreshed and, I don’t know, clean. I started craving it in the midst of our holidays, probably when my digestive system was so overloaded with back-to-back-to-back delicious meals that it didn’t know what to do with itself, and I’ve had one almost every day since.
And lately, there’s been one ingredient in particular I’ve been especially loving on my salads: pomegranates. Tim showed me how to harvest the seeds—arils, they’re called—and our local Aldi sells them for less than a dollar a piece, so we’ve had pomegranates on our salads like routine.
(Our method, if you’re curious, goes like this: cut off the tip of the fruit and carefully slice four or five indentations, top-to-bottom around, as if you’re cutting it into wedges. In a bowl filled with water, separate those chunks under water and pull apart the seeds. Everything but the seeds floats to the top and can be discarded; the water can be strained. Once you get the hang of it, it takes 10 to 15 minutes. And in the end, you have a bowl full of juicy red jewels to enjoy.)
On Sunday, for our weekly dinner with friends, which this week fell on New Year’s Day, we brought the salad pictured in this post, one that combined pomegranates with sweet satsumas and thin pieces of red onion.
I love how colorful it looks, how reminiscent of other seasons, the kinds filled with flowers and farmers markets, and I love how it pairs different flavors and textures: crunchy pomegranate seeds that burst into juice, sweet citrusy satsumas, spicy red onions.
Oh salad. There’s just nothing like it. And while you could say it’s just that crazy salad love talking, after three helpings, I could have had more.
Satsuma, Red Onion and Pomegranate Salad
Greens – I like tossing romaine with mixed greens
2 or 3 satsumas, segmented
1/4 red onion, thinly sliced
Seeds of 1 pomegranate
Salt and Pepper
Combine greens, satsumas, onion and pomegranate in a bowl and dress with vinegar and oil. Toss and add salt and pepper to taste.