I first cut the pomegranate into chunks.
And then I de-seeded it by turning the chunks inside out underwater.
Then I rinsed off the remaining pulp.
And added my glorious pomegranate seeds to a salad of kale, walnuts, and leftover rotisserie chicken, topped with cracked black pepper. I made a quick dressing of apple cider vinegar and dijon mustard whisked together, and enjoyed my tart combination!