Mediterranean Glory Bowl combines health benefits with flavorful roasted zucchini, pomegranate, avocado, feta, chicken sausage, and lime juice. 

Halloooo.

We are officially heading into the holidays!!  WoOp wHoO!! I love them.  Starting with Halloween, then Thanksgiving, happiest at ChristmasThyme, wrapping up with a New Year’s Celebration.

Our Mediterranean Glory Bowl is a seasonal recipe; pomegranate season. I have a sentimental love for pomegranate and to a fault may include them in one too many recipes.  Thanks for hanging in there with me.

Ingredient Breakdown

I have a favorite holiday dip/salsa recipe that I prepare every year.  Pomegranate, Zuchinni & Avocado Salsa is Mediterranean flavor love…in it’s GLORY.  Thus the name of this Lunch Bowl.  I added sweat Italian chicken sausage and farro for a burst of protein.

I’ve bragged on Farro before.

I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few Farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

Now combine all those health benefits with the pop of fresh oregano roasted zucchini, sweet pomegranate, creamy avocado, sharp feta, savory chicken sausage, with a generous squeeze of lime juice.  Mediterranean Glory Bowl for breakfast, lunch or dinner for me!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Glory Bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 2 sweet Italian chicken sausages
• 2 zucchini cut into ½” dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• ½ tsp. sea salt & freshly cracked pepper
• ⅓ cup red onion finely diced
• 1 avocado cut into ¼” dice
• ½ cup pomegranate arils
• 3 Tbl. crumbled feta cheese
• 1 lime
• 2 cups salad greens
• 1 cup farro prepared according to package instructions

Instructions

• Preheat oven to 400 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet, along with sausages. Roast, tossing once, until golden brown, about 25 minutes.
• Meanwhile, prepare farro according to package instructions.
• To prepare bowl make a bed of salad greens and cooked farro. Add a spoonful of each remaining ingredient, including sliced sausage. Squeeze lime juice over top.

Notes

Serving size = 1/4 recipe. 9 WW Pts+ per serving.

The post The Best Mediterranean Glory Bowl appeared first on Lemony Thyme.

The first up is this festive Pear, Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette!

You see, I was somewhere between planning our Family Thanksgiving menu and scheduling an upcoming Holiday Luncheon when I realized a serious void on Lemony Thyme. I’m really slacking in the festive salad category.

That was then, this is now!

That beauty shot screams holiday to me! But the truth is, this salad is so quick & easy to make that we don’t have to wait for a special occasion. Make it today!

A simple google search delivered the pomegranate pear one-two punch.

This combo has been done many times which told me it was worth recreating. This holiday-worthy salad has a base of baby spinach, topped with sliced pears, sugared pecans, tangy goat cheese and gorgeous pomegranate arils.

I find the easiest way to free the pomegranate seeds is the ‘bowl of water’ method. Envision that the pomegranate is hexagon in shape. Cut a small section off the bottom, then score the fruit at each of the ridges and pull it apart in sections.

Submerging in water does two things. It keeps your hands and cutting board from becoming stained with red juice. But also, as you free the arils from their membrane, they will sink and the membrane will float.

Or you can now buy a container of pomegranate seeds. You choose.

I decided to pair these beautiful fruits with spinach, but baby greens would be lovely too. I added goat cheese which nicely balances the sweet pear and sugared pecans.

But what really ties this Pear Pomegranate & Pecan Spinach Salad up with a bow is the Pomegranate Maple Vinaigrette.

If you’ve ever made Muhammara Dip before you likely have Pomegranate Molasses on hand. But no worries it’s now widely available and brings big flavor to this salad dressing.

If you need to sign up for a dish to bring to that holiday pot luck…make this salad. I promise it will be a hit!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Pear Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette

This festive Pear Pomegranate & Pecan Spinach Salad with a Pomegranate Maple Vinaigrette is holiday menu worthy! And it's quick and easy to prepare.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Pomegranate Maple Vinaigrette

• 3 Tablespoons pomegranate molasses
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Salad

• 5 ounces baby spinach
• 2 pears thinly sliced
• 1/2 cup pomegranate seeds
• 1 cup sugared pecans
• 1 cup goat cheese crumbles

Instructions

For the Pomegranate Maple Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Store any unused portion in refrigerator for up to a week.

For the Salad

• Arrange spinach on a serving platter. Add sliced pears, sugared pecans, pomegranate seeds and crumbled goat cheese. Drizzle with Pomegranate Maple Vinaigrette.

The post Festive Pear Pomegranate & Pecan Spinach Salad appeared first on Lemony Thyme.

This salad.  This Fattoush Salad is flavor love.

I was working hard to use ingredients already on hand.  I may be a bit out of control.  Pantry and freezer doors are…busting.  So I went on offense and typed pita, lettuce, mint, tomato into my search engine field.

Kabam!!! Pow!! Fattoush!

When my search engine returned images of Fattoush…it was love at first site.  Trust me.  This salad is so deliciously flavor packed.  I made a pomegranate sumac vinaigrette using pomegranate juice, lemon juice, ground sumac berries, and olive oil.  If you’re not familiar with sumac, it’s a dried berry that’s ground and used in many Middle Eastern dishes.  I was first introduced to it at Rumi’s Persian Kitchen, where we sprinkled it over our dishes.  It is also available from the great people at Penzey’s Spices.

Fattoush is a Lebanese twist on the Tuscan Panzanella Bread Salad, using toasted pita bread.  This salad makes a wonderful easy lunch or add grilled shrimp or chicken for a lovely dinner salad that your family and guests will be smitten with.

Not only is Fattoush full of fresh bright flavors but it fits so nicely with our Healthy Choices plan.

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Fattoush Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 187kcal

Author Libby with Lemony Thyme

Ingredients

For the vinaigrette…

• 2 Tbl. lemon juice
• 1/4 cup pomegranate juice
• 1/4 cup olive oil
• 1 tsp. sumac
• 1/4 tsp. salt
• 1/4 tsp. pepper

For the salad…

• 3 cups lettuce leaves torn
• 1/2 avocado sliced
• 1 salad cucumber sliced
• 8-10 cherry tomatoes halved
• 2 scallions thinly sliced
• 1/4 cup red onion fine diced
• 1/4 cup fresh mint leaves
• 1/4 cup pomegranate arils
• 1/2 tsp. sumac
• 1 pita bread cut into bite-sized pieces and lightly toasted

Instructions

For the vinaigrette…

• Combine ingredients in a glass jar. Shake to combine. Chill until ready to serve.

For the salad…

• Divide lettuce between two plates. Add sliced avocado.
• In a medium bowl combine cucumber, tomatoes, scallion, red onion, mint leaves, and pomegranate arils. Toss with a couple tablespoons of vinaigrette, adding more to taste. Spoon mixture onto bed of lettuce. Sprinkle with toasted pita and sumac.

Notes

Serving size: 1/2 recipe listed = 5 WW Pts+

The post Fattoush Salad appeared first on Lemony Thyme.