Today we’re celebrating not just one in-season winter ingredient, but two: Honeycrisp apples and pomegranates!

This colorful and refreshing salsa balances sweet fruit, spicy jalapeno, herbaceous cilantro, and flaky salt. It can be served immediately after assembling, making it a very easy side dish to proteins or a topping to a fresh salad.

Or just eat it by the mouthful with your favorite chips!

Honeycrisp Apple and Pomegranate Salsa
(Original recipe: Half Baked Harvest Cookbook)

2 Honeycrisp apples, cored and chopped
1 C pomegranate seeds (approximately 1 pomegranate)
1 jalapeno, seeded and chopped
1/4 C fresh cilantro leaves, chopped
1 lime, juiced
Kosher salt

Combine the apples, pomegranate seeds, jalapeno, cilantro, lime juice, and some salt in a medium bowl. Taste and add more salt as needed. Serve immediately or cover and store in the fridge for up to 6 hours.