Not a day goes by that I don’t come across an article, an interview, or a research study on why we should avoid or eat certain foods. Yesterday a good friend of mine emailed me a link to an interview she heard on public radio on why people should avoid eating fruit. Later the same day I happened to be listening to the same station when I heard a new research study suggested eating berries can decrease the chances of women having heart attacks. With so much contradicting information it’s hard to filter through fact from fiction.

Personally, I try to approach food with a balanced perspective. Everything is permissible but not everything we eat is beneficial. Keeping this in mind we do strive to eat mostly whole foods. It may sound time consuming, expensive, or boring, but I promise you it really isn’t. When cooking with fresh produce and meats as a means to layering the flavor profiles of ingredients, chances are good it will lead to a great tasting meal. Often these dishes can be made in less time than it takes to bake a store-bought casserole.

Today I have a very simple side dish recipe for you that is not only quick and easy to prepare, it is also visually stunning. Using nuts, cheese, fruit, and a simple vinegar reduction sauce, this Balsamic Pomegranate Green Beans recipe is bursting with flavor. Tonight I served it with a simple grilled flank steak and a serving of brown rice and it was a hit with my family. Made with a balsamic vinegar reduction, you only need a drizzle of this to add a slightly sweet but tangy flavor to your green beans and steak.

You will find pomegranates on sale right now at local grocery stores everywhere. It is amazing how the intense red seeds add so much texture and flavor to this side dish, taking it from ordinary to extraordinary.


Recipe: Balsamic Pomegranate Green Beans

  • Prep Time: 5 min(s)
  • Cook Time: 5 min(s)
  • Total Time: 10 min(s)
  • Servings: 4

A winter inspired green beans dish using feta, walnuts, and pomagranate seeds. With no added sugar, this side dish is perfect for hosting a special dinner or for serving during a family meal.


  • 1 pound fresh green beans, trimmed
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ cup fresh pomegranate seeds
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped walnuts


      Bring a medium pot of salt water to a boil. Add the beans and cook until bright green and tender but not soft, about 4-5 minutes.
      Drain the beans in a colander. Quickly rinse the beans under cold running water and set aside.
      Heat the balsamic vinegar in a non-stick sauté pan on medium-high heat for 2 minutes. The sauce should be the consistency of thick syrup. Whisk in the olive oil, and remove the pan from the heat.
      Transfer the beans from the colander to a large serving tray.
      Evenly sprinkle the beans with pomegranate seeds, feta cheese, and the walnuts. Drizzle the reduced vinegar all over the beans. Serve.

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