This Colorful Pomegranate Salad Is Perfect for Your Holiday Table

It’s a time of year for comforting foods. Though that phrase often conjures heavy and creamy dishes, colorful seasonal ingredients can bring even more joy to the table. Pomegranate is a particular favorite of ours; we’ve used its unique oils in MINERALIST Lipstick to help seal in lips’ moisture, while it lends its antioxidants to our SMOOTHNESS Hydrating Cleansing Oil to promote radiant, healthy-looking skin. Those antioxidants are awfully good for your diet, too, and pomegranate adds a truly unique flavor and color to the table (it is even believed to be the namesake of the “garnet” stone). Here, Jane Coxwell combines this fall fruit with shaved root vegetables for a fresh, seasonal salad that is as adaptable as it is quick.

This is a beautifully bright and healthy salad that can be eaten on its own, as a side to a larger meal, or can be made more substantial with some grilled salmon or chicken added. It would also be wonderful served with some hummus and warm pita bread. (And it only takes a couple of minutes to make!)

Beet and Carrot Salad with Pomegranate and Cashews

Serves 2

Ingredients:

2 peeled carrots, shaved with a vegetable peeler into long ribbons
1 peeled small beet, shaved into thin slices with a vegetable peeler
½ cup pomegranate seeds
Handful of cashews, toasted and roughly chopped
¼ cup dill leaves
¼ cup flat leaf parsley leaves
¼ cup cilantro leaves
½ shallot, diced
¼ teaspoon cumin
½ tablespoon lemon juice
1.5 tablespoons extra virgin olive oil
Salt and pepper

Instructions:

Place the shallot, cumin, lemon juice, olive oil, salt and pepper in a bowl and whisk together. Then add the remainder of the ingredients and gently toss with your hands and serve straight away.

To prepare ahead of time, you can get the ‘dressing’ element together in one bowl and the vegetable, nuts, and herbs in a separate bowl. Then when you’re ready to eat, toss together and serve.

Meet Jane

Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.

Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.

Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.

Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.

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