Pomegranate is steeped in rich culture and tradition. This beautiful, jewel-toned fruit is symbolic of righteousness and commonly enjoyed on Rosh Hashanah. In more contemporary context, pomegranate is a super healthy fruit, full of antioxidant qualities.
This healthy, fresh take on flatbread has such versatile potential. Bright orange peel, sweet dried cranberries, and delicious wildflower honey bring life to this age-old dish. Try switching it up with different Savannah Bee Company honeys!
Pocketless pita bread will work in place of naan. You can also substitute mint for parsley for an even fresher taste.
- Cook Time
- Prep Time
- ½ cup pomegranate seeds (most of a medium-sized pomegranate)
- ½ cup chopped dried cranberries
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1½ tablespoons wildflower honey, such as Savannah Bee Company Wildflower Honey
- 1 tablespoon freshly chopped parsley
- 1 tablespoon clean orange peel
- Naan flatbread
- 1 cup whole milk ricotta
- ½ cup baby arugula, rinsed and dried
1. Combine pomegranate, cranberries, shallot, olive oil, balsamic vinegar, honey, parsley, orange peel, and salt in a small bowl. This will be the salsa.
2. Bake naan at 450° for 5-10 minutes, or until toasted.
3. Cut naan into desired sizes. Spread ricotta over warm flatbread, top with arugula leaves, then spoon pomegranate-honey salsa over the top.
Serve and enjoy!