It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.
From by the wishing you pomegranate food memories!
Sausage with Pomegranate Salad with Pickled Red Onions
Serves 4 to 6
8 sweet Italian sausage
4 cups baby arugula
1/4 cup fresh pomegranate seeds
1/4 cup toasted almond slivers
2 tablespoons pickled red onions ( see recipe below)
1/2 cup pomegranate molasses dressing ( see recipe below)
Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.
Pickled Red Onion
1 small red onion, peeled and sliced
1/2 cup red wine vinegar
3 tablespoons molasses
1/2 cup water
2 teaspoons fine sea salt
In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.
Pomegranate Molasses Dressing
3 tablespoons red wine vinegar
2 tablespoon pomegranate molasses
1/2 cup olive oil
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
Place all ingredients in a covered jar. Shake well before using .
Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!
From by the bay, wishing you turkey leftover food memories!
Turkey Cobb Salad with Cranberry Vinaigrette
8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
4 slices of lean bacon, chopped fine
2 ripe avocados (preferably California)
2 cups diced turkey
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
2 tablespoons leftover cranberry sauce
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort
In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.