Butternut Noodles + Pomegranate Molasses
I first discovered the magic of pomegranate molasses through the work of Israeli-British chef Yotam Ottolenghi and his cookbook Jerusalem. This intense, thick, and crimson syrup is tangy without being sweet and is complex like a good wine. In fact, each variation you will find will have different flavor profiles so I suggest trying more than one to find the perfect fit. Plus it is easy to find - I picked mine up at my local market.
With Austin summer quickly approaching - the days and nights are getting hotter and this refreshing, raw, dish is perfect for this weather. It couldn't be simpler to prepare - toss everything in a bowl, dress and serve slightly chilled or room temp. I've served it with brunch, lunch and dinner. (It makes for great left overs as everything soaks up the tangy deliciousness.)
It's also a versatile base - just last night I made a bit more savory version with charred onions + leeks.
PS I love the Veggie Noodle Co butter nut spirals. Super fresh and super handy.
P.P.S The work to get fresh pomegranate seeds can be a real mess! Use these to eliminate both mess and hassle! Find them in the produce section.
Serves 4 (Or 2 if you're like me and have it as a main) Feel free to adjust the ingredients as you see fit. I've often doubled the kernels or I've also added a pint blackberries to the mix!
1 Package Butternut Spirals (10.7 oz if using Veggie Noodle Co)
1 Pint Blueberries (Rinsed)
1/2 Cup Pomegranate Kernels (4.3 oz if using Pom Wonderful)
1/2 Cup raw Pumpkin Seeds
Lemon Zest to taste
Salt To taste
Pomegranate Vinaigrette: This will make more than plenty but a little left over is a very good thing.
1/2 Cup Pomegranate Molasses
4 Tbs (quarter cup) Rice Vinegar
1/2 Tsp Coarse Black Pepper
Combine all in a bowl. Drizzle with vinaigrette. Toss + Serve.
*** you may be tempted to squeeze the lemon over the dish. I found this to be too acidic. Just use the zest. ***
I often drizzle a scant amount of pure pomegranate syrup on top right before serving.