This is the time of year when the pomegranates ripen and come to market. While I was growing up, my mom always put pomegranates on the grocery list at this time of year, and we children eagerly volunteered to unpack them when she arrived home. That night, after the dinner dishes were cleared, we would each take a seat at the circular kitchen table. My mom made a ceremony of opening a single perfect pomegranate to reveal its layers of shiny, shimmering red rubies. She separated the pomegranate into sections, saved one for herself, and then distributed the rest among the children. Together, we shared the pomegranate, appreciating the fruits of our table, eating up all the seeds, and counting our blessings.

You are welcome to do this with your pomegranate. Or you can try something a bit more involved by making this recipe, which includes pomegranate seeds at one of its ingredients. It’s a really nice choice for this time of year. I think of this recipe as “fall at its finest.”

• 1 small cabbage
• 1 Granny Smith apple, julienned
• 2 scallions, sliced
• seeds from one-half of a pomegranate
• 3 Tbsp. olive oil
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. honey
• 2 tsp. stone ground mustard (with visible mustard seeds)
• 1/2 t. salt  
• 1/2 tsp. fresh ground pepper

Slice the cabbage thinly until shredded. Mix in the apple, pomegranate seeds and scallions.

In a small mixing bowl, whisk together the olive oil, vinegar, honey, and mustard. Pour dressing over salad and mix well. Season with salt and pepper, and refrigerate up to two hours. Serves 7-8.