Newnan
Pomegranate Salsa
Tia Adams
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Discover the ultimate festive appetizer with our vibrant Pomegranate Salsa recipe! Fresh, flavorful, and visually striking, this seasonal delight pairs perfectly with chips. Ideal for holiday gatherings and adding a burst of color and taste to your table.
Pomegranate Salsa
Rated 5.0 stars by 1 users
Category
Hor d'oeuvres
Servings
4
Prep Time
15 minutes
Cook Time
120 minutes
Discover the ultimate festive appetizer with our vibrant Pomegranate Salsa recipe! Fresh, flavorful, and visually striking, this seasonal delight pairs perfectly with chips. Ideal for holiday gatherings and adding a burst of color and taste to your table.
AuthorBranch & Vine
Ingredients
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½ cup toasted cashew pieces
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2 cups pomegranate seeds
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¼ cup shredded basil
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2 Tbsp. B&V Pomegranate Quince Balsamic Vinegar
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2 Tbsp. B&V Blood Orange Olive Oil
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½ cup crumbled goat cheese
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Sea Salt & freshly ground black pepper
Directions
Prepare The Ingredients
Toast the cashew pieces if they are not already toasted. Shred the basil leaves finely. Crumble the goat cheese.
Mix The Salsa
In a large bowl, combine the toasted cashew pieces, pomegranate seeds, shredded basil, and crumbled goat cheese.
Dress The Salad
Drizzle the B&V Pomegranate Quince Balsamic Vinegar and B&V Blood Orange Olive Oil over the mixture.
Season and Serve
Add sea salt and freshly ground black pepper to taste. Mix gently to combine all the ingredients evenly. Transfer the salsa to a serving bowl. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Enjoy your vibrant and flavorful pomegranate salsa as a topping for grilled meats, a side dish, or a dip with chips!
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