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 .