By Lisa Esile, MS,
Like a cluster of jewels beckoning you in, juicy, ruby red pomegranate seeds (also called arils) add a festive note to all kinds of sweet and savory vegan dishes. Pomegranate juice is another tasty way to use these sparkly gems and is a stellar ingredient for the whole-food, plant-based cook who wants complex flavors without loading up on oil or processed sugar. Added to salads, sides, breakfast bowls, soups, desserts, dips, and more, the possibilities for this party-ready fruit are endless.
New to preparing pomegranates? Do not despair. Our handy guide on How To Cut Pomegranates will have you prepping them like a pro in no time. Truly!
Quinoa Tabbouleh with Pomegranate Seeds
In this gluten-free tabbouleh, quinoa provides a light and nutty base that pairs well with parsley's clean, peppery flavor. Tabbouleh stalwarts tangy cherry tomatoes, cooling cucumber, and sassy scallions add juiciness and crunch, while pomegranate seeds' bright, refreshing flavor adds extra color and sweetness. Serve this delicious tabbouleh as a side with Mediterranean meals or bring it to your next potluck.
Apple Salsa with Cinnamon Tortilla Chips
Looking for a munchable movie night snack or a fruity appetizer? Juicy pomegranate seeds, crisp apple, and sweet pear soak up fresh orange juice to entangle delicious flavors in this sensational salsa. Serve with cinnamon-infused, crunchy homemade corn chips. Tip: If you’ve never tried making corn chips from scratch, you’ll be amazed at how easy and satisfying it is. First, make the corn tortillas (just one ingredient); then bake them for 15 minutes until golden and crispy.
Jeweled Avocado-Chocolate Pudding
A vibrant garnish of glittering pomegranate seeds pops against the sultry chocolate background of this luscious pudding. Avocado, banana, and plant milk create a velvety base, while cocoa powder and orange juice and zest deliver decadent flavor. Like rubies in the night, pomegranate seeds signal this dessert is something special. A fan writes, “Dreamy, creamy, yummy recipe—I will be making again!”
Cardamom Roasted Carrots with Pomegranate Seeds
In this celebration-worthy side dish, multicolored baby carrots are coated with cardamom, cinnamon, and cayenne and roasted until slightly crispy. Serve with juicy red pomegranate seeds for a stunning side dish. Don't be surprised if everyone wants to know the recipe!
Ruby Red Grapefruit Granita
This icy grapefruit granita delivers an unequaled palate-cleansing effect and is a splendid way to end any meal. The smooth and tangy flavor of pomegranate juice balances out the tartness of grapefruit, while fresh mint lends subtle herbal notes. Note: Red grapefruit is sweeter than other grapefruit, but feel free to experiment with pink or white grapefruit, too.
Za’atar-Spiced Sweet Potato Lettuce Cups
Pomegranate plays two starring roles in these spiced lettuce wraps. Pomegranate molasses—seasoned with cumin, turmeric, and za’atar spice—is basted onto sweet potato steaks, which are then baked until golden. Serve the sweet potato rounds in butterhead lettuce leaves, topped with a mixture of pomegranate seeds, orange juice and zest, and chopped dates and apricots. What a fun and scrumptious meal!
Creamy Carrot Soup
Sweet and velvety, this blended soup is an excellent option for when you need to impress. Made creamy with a dollop of cashew cream and with jewel-like pomegranate arils adding fancy to every bowlful, this stunning soup will warm you up from the inside out. One reviewer shares, “I was making this for my … parents and sending in containers, so I mixed the veggies with the cashew cream and water in the blender and sent it off. It was a hit!”
Date and Orange Couscous Salad
In this cheerful winter salad, juicy citrus segments, tangy red onion, and sweet dates liven up the earthy couscous-and-spinach base. A zesty, warmly spiced vinaigrette, made creamy with tahini, boosts the flavor even further, and a garnish of pomegranate seeds lends a royal touch that is visually and gastronomically appealing. A fan writes, “This is seriously the most delicious salad ever. Holy goodness!”
Mixed Fruit Soup
Inspired by Chef Darshana Thacker-Wendel's childhood memories of India, this fruit-tastic soup is rich with subtle spicing. The plant-milk broth—infused with a cinnamon stick and a pinch of turmeric—houses a merriment of fresh and colorful fruits, including pomegranate, blueberries, apples, pears, and grapes. Serve chilled for a memorable dessert. A fan writes, "So good!!! I varied it a bit with fruit selection and used date paste for the sweetener. Will be a staple in my menu for sure!"
Manna Quinoa Breakfast Bowl
This vibrant smoothie bowl is an excellent way to kick-start your day. Tangy kiwi and sweet banana cushion the earthiness of the wheatgrass and kale, while a spoonful of quinoa and a few sunflower seeds (or chia seeds) on top add extra oomph and protein. To finish in style, sprinkle with pomegranate seeds: They deliver juicy flavor and look fantastic against the deep green soup.
Fall Fruit Trifle with Pumpkin Gingerbread
Worthy of any festive occasion, this decadent plant-based trifle is like a dance party for your taste buds. Spicy cubes of fresh-baked gingerbread soak up a silky vanilla dairy-free cream, while layers of sweet and oh-so-tender oven-roasted winter fruits pack in tantalizing flavor. Pomegranate arils add flair to this stunning dessert. Note: For a gluten-free version, check out the comments for what readers found successful.
Red Onion Confit
Red onions slow-cooked in pomegranate juice and balsamic vinegar become sweet and jammy with a charming tanginess in this indulgent-tasting dip. Fresh thyme lends earthy herbal notes, while a garnish of pomegranate echoes the red color of the dip while adding contrasting juiciness and a little razzmatazz. Spread it on mini toasts, naan bread, or pear slices, or spoon into dates for a mouthwatering party-starting nosh.
Super Greens Soup with Chickpeas
A hearty quartet of greens—broccoli, chard, collards, and spinach—give this nutritious soup its vibrant green hue and rich, earthy flavor. Cooked onions deliver sweetness while potato and a dollop of nutty tahini produce a silky smooth texture. Chickpeas add oomph, and a spattering of eye-catching pomegranate seeds finish it in style. A reviewer shares, “I love this soup! I had fun with it by adding some leftover curly kale and a zucchini.”
Creamy Blueberry Parfaits with Millet
For an elegant dessert dripping with mouthwatering flavor, serve this delicious cinnamon- and cardamom-infused millet pudding in long-stemmed wine glasses or martini glasses. Layer in blueberry compote, sweetened with pomegranate juice, for extra saucy goodness.
Apple, Grapefruit, Pomegranate Salad
Ready in 20 minutes, this juicy salad is an invigorating blend of fresh produce. Crisp apples, succulent pomegranate seeds, and zingy grapefruit are drizzled with lemon juice, served over greens, and garnished with fresh mint. Grab your fork and dig in!
Radicchio Salad with Cranberry Orange Dressing
This mixed lettuce salad bursts with flavor. Pomegranate seeds add pops of red to torn leaves of radicchio and romaine. Parsley gives a peppery lift, and toasted walnuts round out the flavors, adding richness to every mouthful. An exquisite dressing of orange juice and cranberries, sweetened with dates and simmered until viscous, turns this into something special.
Moutabal (Eggplant Dip)
Sick of the same old dips? In this velvety Lebanese-style dip, nutty tahini and zesty lemon juice combine with roasted eggplant to create a richly flavored product. Fresh pomegranate arils add luscious red color and fresh flavor. Serve alongside pita bread wedges, fresh veggies, or oil-free falafel.
About the Author
About the Author
Lisa Esile, MS
Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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