SIMPLEST WINTER SALAD WITH POMEGRANATE, FETA & BALSAMIC.

make a variant of this salad throughout the year; the only thing that changes is the fruit I use. In the summer, it’s a stone fruit, often nectarine, which pairs plumply with the salt and tang of feta. In fall, figs make a sumptuous appearance on the plate, playing on the depth of balsamic vinegar. And in winter, the vibrant jewels of pomegranate make this absurdly simple dish feel totally special.

There is no fuss or pretense to preparing this salad—it barely needs directions. Instead, the flavors do all the work. Use a good quality olive oil and balsamic and a flaky sea salt, and you’ll be stunned by the perfection of such simplicity.

But—you might be asking—how on earth do you get the pomegranate arils out of the pomegranate without making yourself and your kitchen look like the scene of a murder?! Growing up with a pomegranate tree, I am no stranger to such faux bloody scenes of pomegranate juiciness. And while I happen to enjoy the challenge of clawing open the unwieldy orbs, I admit that I learned a completely life changing pomegranate opening technique this year.

It came courtesy of a viral video on Facebook, documenting a (Turkish?) mountain man making quick work of deseeding a pomegranate. I’ve enumerated the steps in directions below. Because I am secretly a (Turkish?) mountain woman. I kid. Although I really am a mountain woman at heart.