I introduced Gareth to the wonder of the pomegranate today:
He fell in love instantly and kept eating them while taking them out, which was fine since there are plenty. He stuck it out through the entire pomegranate and his hands, arms and entire face were covered in pomegranate juice specks and splotches by the time we were done. Despite loving them greatly, he struggles to remember what they're called. All while we were removing the arils he kept calling them polygrams. But by the time dinner rolled around they'd turned into garbanzo seeds.
I've never actually used pomegranate in a recipe before. Except that one time some friends and I tried to make a pomegranate pie our freshman year of college (it was a little crunchy). But typically I just remove the arils and snack on them. Today we used them to make this:
It may not look it in the bad lighting of the picture here, but this is probably one of the most aesthetically pleasing dishes I've ever made. If you want a salad that will look stunning, this is the one to go with. Spinach, black quinoa (hard to find, but I got lucky and a store nearby just started carrying it in their bulk section in the last week or two), pomegranate arils, toasted almonds, red onion and feta cheese. The dressing is a basic red wine vinaigrette. I was very pleased when it tasted as delicious as it looks.