To Die For Homemade Buttermilk Syrup

Rich, creamy, and luscious Buttermilk Syrup is so good, it’s literally to Die for! This will be worth waking up for in the morning!

Serve this up on Belgian Waffles, Grandma’s Perfect Fluffy Pancakes or The Best Ever German Oven Pancakes and a side of fruit and breakfast is done! Trust me you’ll be eating twice as many pancakes or waffles just to soak up this ultimate syrup.

Homemade Buttermilk Syrup

Creamy, buttery, sweet and rich, this Buttermilk Syrup is similar to one I have had from a local restaurant, but better! Now instead of getting dressed up to have this yumminess you can have it in the comfort of your own home, in your pajamas, complete with bed head if you wish! No judgement here! This will take your breakfast to a whole new level without a lot of effort. This is such an easy recipe. Five ingredients is all it takes for your breakfast to become a masterpiece.

Be prepared to make twice as much French Toast or whatever your serving it with, because your loved ones are going to want to eat this up, or maybe just drink it up. Why not  indulge and give give your family something special for breakfast? They are going to love it, you may never buy Maple syrup again.

Buttermilk Syrup Ingredients

This syrup is made from pantry staples and some buttermilk. It only takes 5 ingredients to make this incredible stuff. I love it because I can make it the morning and I always have the ingredients on hand. If you don’t have buttermilk see below and I’ll tell you how you can make your own sour milk to substitute for the buttermilk. That way you’ll never be deprived of this goodness.

• Butter: This is the basis of the sauce that creates a caramel like flavor
• Sugar: Combines with the butter for amazing flavor, make sure you use granulated sugar.
• Buttermilk: Creates the creamy tang of the syrup
• Vanilla: Flavor enhancer
• Baking Soda: This is the secret ingredient to make it divine. Trust me! Don’t leave it out.

Making to Die For Syrup

This 5 ingredient syrup is quick to make, which is also a plus in the morning. I don’t have to worry about making it in advance. I’m usually a fly by the seat of my pants in the mornings, so this is perfect. I can whip this up with pancakes and have a decadent breakfast that seems like I slaved over it. Seriously you need to try this today.

1. Melt: In an oversized saucepan melt the butter over medium high heat.
2. Whisk:  Whisk in the sugar and buttermilk and bring it to a boil.
3. Add: Remove from heat stir in the vanilla and baking soda. The syrup will foam so be sure the pan is big enough to compensate for the rise.

 

The Magic of Buttermilk

Buttermilk is an ingredient I love to cook with. It makes the most excellent biscuits and cakes It’s extremely versatile and can be used in a variety of recipes from dressings to marinades. It has a distinct tangy flavor adding richness to every dish. It’s thick, rich texture adds moisture and volume. It’s definitely an ingredient you’ll want to have around. But sometimes you want something with buttermilk and you don’t have any. I hate that. But there is a quick fix for that. You’ll never be without buttermilk with this quick trick.

• Substituting for Buttermilk: Mix 1 cup of milk (whole or 2%) with 1 Tablespoon vinegar or lemon juice. Let it sit for about 10 min. Once it starts to curdle stir it up and use it as you would buttermilk. Super simple, right?! This will work for any recipe that calls for buttermilk. Now you’ll always have it when you need it.
• Why Does it Foam? So this is a bit scientific but hear me out, it’s kind of fascinating. Buttermilk is very acidic, the acid is what makes it taste tangy and bitter. Baking Soda is a base, it’ll neutralize the acid in the buttermilk. Mixing the baking soda into the buttermilk causes a chemical reaction that reduces that bitter tang. As a result carbon dioxide bubbles form and it foams. This is why you need a pot bigger than you think you’ll need. You may notice that in many of your buttermilk recipes you’ll add baking soda to it. This is so it’ll create that wonderful chemical reaction which is what creates your tender biscuits and fluffy pancakes. This is another reason you don’t to over mix buttermilk once you add the soda, it’ll kill the bubbles. So now you know!

Tips and Variations

Buttermilk Syrup can be played with and it’ll still taste amazing. It’s such a fun syrup to use and even more fun to eat. You’ll want to make pancakes or waffles for every meal, just so you can pour this decadent syrup over the top. Your kids will fight over licking the bowl. Serve this syrup and you will be the hero of the morning! It’s just so delicious!

• Caramel Version:  To get more of a caramel version add two tablespoons of Karo Syrup with the buttermilk and let it cook to a nice golden color. Then you may remove from heat and add the vanilla and baking soda.
• Spice it up: Add spice to your syrup when you add the buttermilk. For example half of a teaspoon of cinnamon or pumpkin spice. This will give it an original flavor.
• Flavor: You can use a different flavored extract to give it a unique taste. For example, coconut or almond flavoring works great. So delicious!
• What Else Can You Serve This On: This is quite an exquisite syrup and it can go on just about anything you want to. Serve it over ice cream, cakes, cinnamon rolls, crepes , etc.
• Double it: You can make a double batch and save the leftovers, if you have them. It’s a great recipe to double. Just remember you need a larger pot than you think you’ll need because it will foam up. You don’t want it to make a mess all over.

Storing Your Syrup

If you have leftovers this keeps really well in the fridge. Place leftovers in a jar or airtight container. It will keep for up to 2 weeks. You might want to warm it up before serving it. Microwave the syrup in 30 sec intervals to prevent burning.

More Saucy Recipes to Dress up Your Meals

Adding a sauce to your meal can change the whole taste and texture. It can dress it up and sometimes in those rare instances save a meal that didn’t quite turn out. Pouring some tasty sauce can take your dish from good to divine!

• Homemade Strawberry Sauce
• Chimichurri Sauce 
• Homemade Salted Caramel Sauce
• Orange and Lime Cranberry Sauce
• The Famous Fry Sauce
• Authentic Japanese Yum Yum sauce

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Buttermilk Syrup

Rich, creamy, and luscious Buttermilk Syrup is so good, it's literally to Die for! This will be worth waking up for in the morning! 

Course Breakfast

Cuisine American

Keyword buttermilk syrup, homemade buttermilk syrup, syrup

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 32 Tablespoons

Calories 52kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Instructions

• In large sized saucepan over medium high heat add the butter and melt. Whisk in the sugar and buttermilk and whisk until it starts to boil. Remove from the heat and add vanilla and baking soda. The mixture will foam so make sure to have saucepan big enough.

Nutrition

Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 5mg | Sugar: 6g | Vitamin A: 95IU | Calcium: 5mg

 

 

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Almond Cookies

Almond Cookies are  buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 

These cookies are quick and easy to make and are perfect for gifting to others or putting onto a dessert platter for the holidays! Serve alongside some Traditional Italian Christmas Cookies, Linzer Cookies, and Homemade Butter Cookies for a festive plate!

Almond Cookies

These almond cookies are always a huge hit around Christmas time! If you’re a fan of almond then these cookies are for you! They’re buttery and soft, while not being overly sweet. And they are a fun and easy cookie recipe to bake up for the family. They’re also a perfect cookie for gifting to others or setting out on a Christmas platter.

Ingredients Needed for Almond Cookies

• Flour: All purpose flour or unbleached flour will work. 
• Almond Flour: if you don’t have this on hand you can omit this and use only all purpose flour, using the almond flour does give a warm, nutty flavoring to the cookies. 
• Baking Powder: rising agent to create a nice light texture. 
• Salt: balances the sweetness of the cookies. 
• Butter: use room temperature, unsalted butter. 
• Egg: one large egg is needed as a binder for the cookie. 
• Almond Extract: add an extra pop of almond flavor by using almond extract. 
• Sugar: white granulated sugar. 

Almond Flour vs. Almond Meal

Make sure you are using almond flour and not almond meal! The difference between almond flour and almond meal is that almond flour is a fine powder made from almonds that have been blanched and the skins removed. It looks like a fine white powder. 

Almond meal is made from ground almonds that still have the skins on, creating a coarser texture and it has a darker brown coloring due to the skins from the almonds. 

How to make Almond Cookies

1. Mix together the dry ingredients in a small bowl. 
2. Beat the butter in a large mixing bowl until smooth and creamy. 
3. Add in the egg, almond extract, and sugar. Beat until smooth and creamy. 
4. Slowly add in the dry ingredients to the wet ingredients, mixing in between. 
5. Cover and chill the dough. 
6. Scoop the dough using a small cookie scoop for even sized cookies. Gently press down the cookies and top with sliced almonds. 
7. Bake and allow to cool on the pan for about 5 minutes before removing to continue cooling on a wire rack. 

Tips for the Best Almond Cookies

• For more almond flavoring a combination of all purpose flour and almond flour works wonderfully! 
• Use room temperature butter. This helps to make sure the butter is smooth and creamy throughout the dough. 
• Chill the dough. Since we’re using room temperature butter, you want to take the time to chill the dough before baking. This helps to make sure the cookies hold their shape and don’t spread too much. 
• Shape the cookies before baking, after scooping the dough onto the baking sheet, press the cookies down into a disc like shape about 1/2 inch thick. 

More Cookie Recipes

• Thick Chocolate Chip Cookies
• Mexican Wedding Cookies
• Easy Iced Sugar Cookies
• Grinch Cookies 
• Christmas Gooey Butter Cookies

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Almond Cookies

Almond Cookies. Buttery, soft and chewy these cookies are made with almond flour, almond extract, and topped with slices of toasted almond! 

Course Dessert

Cuisine American

Keyword almond cookies

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 18

Calories 182kcal

Ingredients

• 1½ cups all purpose flour
• ½ cup almond flour
• ½ tsp salt
• ½ tsp baking powder
• 1 cup butter unsalted, softened to room temperature
• ¾ cup white sugar
• 1 large egg
• 1 tsp almond extract

Topping

• sliced almonds

Instructions

• Mix together the flour, almond flour, salt and baking powder. Set aside.
• Using a stand or a hand mixer beat the butter until smooth and creamy. 
• Add in the egg, almond extract and sugar. Mix until well combined. 
• Add the dry ingredients into the butter mixture. Mix until combined, scraping the sides of the bowl as needed. 
• Cover the bowl of dough and place in the refrigerator to chill for 30 minutes. 
• Preheat oven to 350℉.  Line a large baking sheet with a silicone baking mat or parchment paper. 
• Using a small cookie scoop spoon out the cookie dough and place on baking sheet, gently press down the dough to flatten to about 1/2 inch thick, and top with sliced almonds. 
• Bake for 10-12 minutes until just starting to brown along the edges. 
• Allow cookies to cool on the baking sheet for about 5 minutes then remove to a wire rack to continue cooling. 

Notes

Recipe yields 3 dozen cookies.

Storage: 

• Cookie dough can be made in advance and stored in the refrigerator for up to 3 days before baking.
• Store the baked cookies in a sealed container at room temperature for up to 5 days. 
• You can freeze these cookies. Once the cookies have cooled to room temperature, store in a sealed freezer safe container or bag for 3-4 months. Remove from freezer and thaw at room temperature. 

Nutrition

Serving: 2cookies | Calories: 182kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 328IU | Calcium: 19mg | Iron: 1mg

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Sweet Potato Cake with Marshmallow Frosting

Sweet Potato Cake with Marshmallow Frosting is lightly spiced, perfectly moist and delicious. Top it off with the most amazing thick and creamy marshmallow frosting! This is a wonderful fall favorite.

Cake baked in a 9×13 pan is easy to eat and to serve. Try Carrot Cake Cheesecake Crumble Bars, Honeybun Cake, and The Best Caramel Apple Cheesecake Bars. Sheet cake like this sweet potato cake is fun to make and eat.

Sweet Potato Cake with Marshmallow Frosting

Sweet Potato Cake is really just like a carrot cake but made with shredded sweet potato instead. It’s a tender spicy cake, with a puffy sweet marshmallow frosting. It will all melt in the mouth in total splendor.

This cake actually tastes just like carrot cake and has the same moist texture. If you didn’t tell someone they were eating sweet potato cake, they would probably think it’s carrot, but since it’s fall and sweet potatoes are all over, it’s fun to use sweet potatoes.

Ingredients for the Cake

• Flour: All purpose flour creates a strong structure
• Baking Powder and Baking Soda: Raising agent to make it fluffy.
• Cinnamon, Nutmeg, Cloves: Perfect blend of spices
• Eggs: Large eggs
• Sweet Potatoes: Finely shredded
• Brown Sugar and White Sugar: Both sugars create sweetness and richness
• Canola Oil: Adds moisture to the cake
• Vanilla: Flavor intensifier
• Pecans for Garnish: Optional

Marshmallow Frosting

• Butter: Bring to room temperature
• Marshmallow Cream: This can be found in the baking section
• Salt: Balances out the sweet.
• Vanilla: Adds flavor
• Powdered Sugar: Dissolves easier than sugar

 Making the Sweetest Potato Cake 

1. Combine: In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
2. Mix: In another bowl mix the eggs, shredded potatoes, brown sugar, sugar, oil and vanilla till well blended.
3. Blend: Add the wet mixture into the dry mixture and mix till just combined. Do not over mix.
4. Bake: Pour into a greased 9×13  bake at 350 degrees F for 20 minutes or till top springs back and tooth pick inserted in the center comes out clean.

Smooth and Creamy Frosting Instructions

1. Cream: In a medium bowl combine the butter, marshmallow, salt and vanilla and mix until creamy.
2. Add: Add one cup of powdered sugar and mix until combined.
3. Beat: Beat in the remaining cup of powdered sugar and mix until smooth and creamy. It will be thick.
4. Spread: Carefully spread over completely cooled cake.

Tips and Variations for Sweet Potato Cake

• Sweet Potatoes: Shred the sweet potatoes with a grater using the small or medium size grate. The big one can leave the potatoes too big to get soft. You can also use a food processor
• Topping: Drizzle the top with caramel sauce for a sweet twist.
• Frosting:  Swap out the marshmallow for a cream cheese frosting.
• Nuts: You can stir in pecans or walnuts into the mix for extra crunch besides using them as a garnish. Sub out the pecans for the walnuts if you desire as well.
• Rounds: Divide the batter between two round tins and put a layer in between and on top for a round cake version.

Why are Sweet Potatoes so Good and Good for you?

Sweet potatoes have taken the health industry by storm, and for good reason. They are good for you and so versatile in baking and cooking.

• Nutrition: Sweet potatoes are nutritional jack pot. High in fiber, vitamin A, C, Manganese and other vitamins and minerals, they boast an impressive resume. They have been touted as helping with gut health, cancer fighting, healthy vision, brain function and immune system. That’s reason enough for me to eat them!
• Cooking: They can be eaten boiled, baked, steamed, or fried, and that’s just by themselves. Because of their mild flavor they can be added to sweet and savory dishes. From Mexican, Italian, breakfast to hearty meaty dishes, they are perfect.
•  Variety: Not only do they taste amazing they come in a few varieties. You can find them in white, red, pink, violet, yellow, and purple.

More Sweet Potato Recipes to Try

Sweet potatoes are so versatile and so good for you! Make them sweet, or savory, it’s all magical! Give these ideas a try!

• Homemade Sweet Potato Pie
• Sweet Potato Hash
• The Best Sweet Potato Casserole
• Maple Sweet Potato Pancakes
• Best Homemade Sweet Potato Fries

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Sweet Potato Cake with Marshmallow Frosting

A moist, lightly spiced, cake loaded with shredded sweet potatoes and topped with a thick and creamy marshmallow frosting and chopped pecans.

Course Dessert, Snack

Cuisine American

Keyword potato cake, sweet potato cake

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 Slices

Calories 518kcal

Author Alyssa Rivers

Ingredients

• 1 and 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/4 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of ground cloves
• 2 eggs slightly beaten
• 2 and 1/2 cup peeled shredded, sweet potatoes*
• 3/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 cup canola or vegetable oil
• 1 teaspoon vanilla
• chopped pecans for garnish, opt.

Marshmallow Frosting

• 1/2 cup or 8 Tablespoons unsalted butter, room temperature
• 1 7 ounce carton marshmallow creme
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cup powdered sugar

Instructions

• Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.
• In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended. Pour batter into a greased 9x13-inch baking pan and spread out evenly.
• Add wet ingredients to dry ingredients and stir together until just combined. Do not over mix.
• Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Marshmallow Frosting and chopped pecans, if desired.
• *Note: It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking.

For the Frosting:

• In a medium bowl combine the butter, marshmallow creme, salt and vanilla and mix until creamy. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Frosting will be thick. Carefully spread over cooled cake.

Notes

Updated on December 8, 2020

Originally Posted on October 7, 2016

Nutrition

Calories: 518kcal | Carbohydrates: 84g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 196mg | Fiber: 2g | Sugar: 59g | Vitamin A: 344IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg

 

 

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Orange Pomegranate Salad with an Orange Vinaigrette Dressing

Orange Pomegranate Salad is a delicious mix of greens with fresh oranges, pomegranates and topped with feta cheese and an amazing orange vinaigrette dressing. If you are looking for an awesome salad that is fresh and full of tempting and unique flavors, then this salad is for you!

When it comes to serving this salad the possibilities are also endless. This will pair beautifully with pork, chicken, beef or seafood. Try it with Cast Iron Skillet Pork Chops, Honey Butter Baked Chicken, Perfect Air Fryer Shrimp or Air Fryer Steak with Garlic Herb Butter.

Orange Pomegranate Salad

Summer and salads seem to go together, kind of like winter and soup go together. But just because summer is behind us, for half of the world, doesn’t mean we have to stop eating some of our favorite summer dishes, like salads. This recipe is a perfect example of taking what’s in season and making it fresh, new and absolutely delightful. Winter is peak citrus and pomegranate time and combining the two go hand in hand. The zing from the orange and the sweet of the pomegranates are classic. Top with smooth creamy feta and crunchy almonds for a taste and texture like no other.

The orange in the vinaigrette adds the perfect splash of extra zing to the dish. This is going to be one of those salad recipes that will take most by surprise on how amazing it is. Orange pomegranate salad is definitely unique but the flavor combination works!

What you Need to Make Christmas Salad

This orange pomegranate salad is amazingly fresh, and it will taste best if the ingredients are fresh as well. Buy ingredients close to when you are going to make it so that the lettuce is fresh, the oranges firm and pomegranates dark red. You can save yourself time by buying pre-packaged romaine already cut up and washed. I would however make sure you still rinse your greens to be extra safe. You can also find pomegranate arils in plastic cups in the produce section of the grocery store, if you don’t want to de-seed your own.  See below for tips on how to de-seed a pomegranate.

Zesty Dressing Ingredients

This salad dressing is wonderful and unique. It adds a splash of zest to this orange pomegranate salad that is so enticing with your first bite! 

• Olive Oil: Use a good Extra Virgin Olive Oil
• Apple Cider Vinegar: This is the best vinegar for dressings
• Orange Juice: Use juice from the orange or made concentrate
• Orange Zest: Wash and rinse your orange well with a vegetable wash
• Salt and Pepper: Sea salt and fresh ground pepper are the best in salads.

Pomegranate Salad Ingredients

I love salad! There are endless possibilities and sometimes when you think outside of the box, the most incredible combinations can occur. This orange pomegranate salad is a perfect example of that. The explosion of flavor in this recipe is beyond good.  The oranges give this salad a citrus burst and the pomegranates throughout add a fun and distinctive texture.

• Romaine Lettuce: Washed and dried and chopped
• Oranges: Navel oranges
• Pomegranate: Found in the produce section
• Feta Cheese Crumbles: Perfect addition of texture and flavor
• Sliced Almonds: Adds a nice bit of crunch.
• Sea Salt and Fresh Ground Pepper: To taste.

Making This Spectacular Orange Pomegranate Salad and Dressing

This dressing is divine. You may not want to use it just for this salad. Feel free to use it on any salad your heart desires. It’s zingy, fresh and bright. It will liven up any thing you wish to use it on.

1. Whisk: In a container or a blender combine the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper. Whisk or emulsify till completely blended.
2. Salad: In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add the salt and pepper to taste.

 

Hints for Using Pomegranates

Pomegranates are a unique fruit, since you actually only eat the seeds. They are extremely healthy and taste so good. But getting your hands on them can be difficult. I love the color, flavor and crunch they add to this orange pomegranate salad. So here is one way to cut and deseed your pomegranates. Remember they can stain so take care about what you wear and use a plastic cutting board, as it can stain wood.

How to De-Seed Pomegranates

Now if you don’t want to deal with taking the time do this or the mess, you can buy the arils already deseeded. Here is a great tip on how to de seed pomegranates in a timely manner. Pomegranates help enhance all fruit salads!

1. Cut both ends off of fruit.
2. Score the fruit in half all the way around the biggest part of the fruit. Cut into the skin about half an inch all the way around. Using the knife, or  your hand pry the two halves apart.
3. Over a large bowl, hold one half of the fruit, seed side down in your hand. Using the back of a large spoon whack the pomegranate on the skin side all the way around.
4. The seeds will fall through your hands into the bowl. Pry any arils left behind.
5. Repeat with the other half.

Add Ins, Tips and Variations

A fresh side salad like this one can always be changed up or added to you see fit. Here are some suggestions of add in and variations to this crisp winter salad.

• Avocado: For extra creaminess and a hint of flavor cut in ripe avocado just before serving.
• Chicken or Fish: Change this from a side dish to a main dish by adding in grilled or baked chicken or fish. Salmon or shrimp would both work with this salad.
• Nuts: Change out the sliced almonds for walnuts or chopped pecans.
• Toast: Toast the sliced almonds, walnuts or pecans before adding them to the salad. Place them in a skillet on the stove over medium high heat. Stir occasionally and watch them closely to turn a nice golden brown. Remove from heat and place on a plate or dish to cool immediately. Leaving them in the pan will continue to cook them which may cause them to burn.
• Red Onions: For a bit of a bite add thinly sliced red onions.
• Lettuce: Feel free to trade out the romaine for arugula or a blend of mixed greens. I would avoid using just iceberg, however, as this will change the flavor and texture of the salad.

The Best Way to Store Salad

• Can I make this ahead? Yes and no. All of the elements can be done ahead of time but you will not want to mix it together till you’re ready to serve. The dressing, oranges, romaine, and pomegranates can all be done ahead of time and stored separately in the fridge till ready to serve.
• How well does this keep? This salad is best fresh and on the day it’s prepared. If you have leftovers store them in an airtight container in the fridge and try to use it the next day. You may want to add fresh lettuce as the dressing can cause it to wilt slightly.
• What do I do with this extra dressing? If you have extra dressing,  you can use it as a marinade for chicken or pork. Or make another salad. One can never eat too much salad can they?

More Pomegranate Loving Recipes

Pomegranates are such a fun thing to eat and they are so good for you. It only makes sense to use them in as many ways as possible while they’re in season. Most the time pomegranates are used as a garnish, but in these recipes they are a key ingredient. Get the most from your hard earned arils and make one of these recipes today!

• Winter Cobb Salad
• Apple Pomegranate Almond Salad with a Creamy Lemon Poppy Seed Dressing
• The Best Winter Fruit Salad
• Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dressing
• Sparkling Pomegranate Lemonade

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Orange Pomegranate Salad with a Orange Vinaigrette Dressing

A delicious salad made with fresh oranges and pomegranate then topped with feta cheese and an amazing dressing!

Course Salad

Cuisine American

Keyword orange pomegranate salad, salad recipes

Prep Time 20 minutes

Total Time 20 minutes

Servings 8 Servings

Calories 141kcal

Author Alyssa Rivers

Ingredients

Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon salt
• crack of pepper

Salad Ingredients:

• 4 cups fresh romaine lettuce chopped
• 3 oranges sliced
• 1 large pomegranate
• 1/2 cup feta cheese crumbled
• 1/4 cup sliced almonds
• sea salt and fresh ground pepper to taste

Instructions

To make the salad dressing:

• Whisk together the olive oil, apple cider vinegar, orange juice, orange zest, and salt and pepper.
• In a medium sized bowl add the romaine lettuce, oranges, pomegranate, feta, and sliced almonds. Toss with the dressing until coated. Add a crack of salt and pepper.

Notes

Updated on December 6, 2020

Originally Posted on January 5, 2015

Nutrition

Calories: 141kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 180mg | Potassium: 193mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2205IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 1mg

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