Cucumber Pomegranate Salad

Cucumber pomegranate salad is an early fall love story that confidently leaps into winter. Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months. Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds. There’s no need to prepare the dressing separately; drizzle and sprinkle everything directly on. The juice from the pomegranate seeds mingling with the lime juice makes for a pink-hued dressing that is worthy of slurping directly from a spoon.

Yield: 4 to 6 servings

3 Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces

½ medium red onion, finely chopped into ¼-inch pieces

1 large pomegranate, seeded (about 1 cup seeds)

2 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and black pepper

2 tablespoons lime juice, plus more to taste (from 2 medium limes)

2 teaspoons dried mint

Large handful of fresh mint leaves, roughly chopped

Place the cucumbers, red onion and pomegranate seeds in a medium bowl. Drizzle with the olive oil; sprinkle salt (about ½ teaspoon) and pepper to taste. Add 2 tablespoons lime juice, the dried mint and the fresh mint. Stir and taste. Add more lime juice as needed. It should make your lips smack with its tang, in a good way. Adjust for salt and serve.

Tip: I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.