Pomegranate and Wildflower Honey Salsa Flatbread
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.
Servings
4 Servings
Ingredients
- 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
- Salt
- Naan flatbread
- 1 cup whole milk ricotta
- ½ cup baby arugula rinsed and dried
Instructions
- Combine pomegranate, cranberries, shallot, olive oil, balsamic vinegar, honey, parsley, orange peel, and salt in a small bowl. This will be the salsa.
- Bake naan at 450° for 5-10 minutes, or until toasted.
- 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!