This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah. Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.
1 Large Pomegranate
1-2 Jonathan, Gala or Jonagold Apples
1/2 Cup Heavy Cream
3 Tablespoons Sugar
1 teaspoon Vanilla
¼ to ½ cup Roasted Pecans
]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out. It can be a little messy, but this method is much faster and simpler then picking out the seeds.
Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates.
Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans.
You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.