Pomegranate-Maple-Cider Carrot & Cucumber Noodles with Chili Beef and Blue Cheese

gluten freemeat & poultry

IMG_2252 copy

I’ll slam the door in your face if you try to tell me that this is not the most colorful bowl of meat you’ve ever seen. Or, in true teenage fashion, I’ll tell you to “Talk to the wrist, ‘cuz the first is pissed!”

After seeing Tieghan over at Half Baked Harvest do a tutorial on how to deseed a pomegranate, I began to think… When was the last time I ate a pomegranate? My old college roommate Stacey used to make these killer pomegranate-champagne vodka cocktails, but that doesn’t count. So, I kept thinking.

IMG_2201 copy

When I was a little girl, I distinctly remember my mother handing me a pomegranate halve and then I’d ferociously attack it, trying to squeeze out every last seed. Where have those days gone? I’ve completely forgotten about my love for pomegranates.

Until now.

IMG_2262 copy

Sometimes, I just can’t get through a piece of steak. The ole’ vegan in me comes roaring out and makes me gag. My Paleo followers are gasping right now, I know.

Sometimes, there’s nothing like a big slab of meat to weigh you down. Luckily with this dish, we’re lifted right back up, because it’s sitting on a fluffy light bed of carrot and cucumber noodles. The trick to this amazing bowl of maple-cider dressed noodles is to let the carrot noodles sit in the dressing while you cook the meat, so that the acids in the dressing start to soften the carrot noodles.

IMG_2269 copy 

I seasoned the beef lightly with chili powder to add a kick of spice to balance out the sweetness of the pomegranates and maple-cider vinaigrette. To top it all off, you have the blue cheese not only for texture and color but for a savory and salty flavor

When has your meat looked this colorful? Dare I say never?

Pomegranate-Maple-Cider Carrot & Cucumber Noodles with Chili Beef and Blue Cheese

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 1


  • For the pomegranate-maple-cider vinaigrette makes about 1 cup:
  • 3 tbsp fresh pomegranate seeds from 1 pomegranate*
  • 1/4 cup apple cider vinegar
  • 2.5 tbsp maple syrup
  • 3 tsp dijon mustard
  • 1/3 cup olive oil
  • salt and pepper to taste
  • For the rest:
  • 1/2 cup packed cucumber noodles Blade C
  • 1/2 cup carrot noodles peeled, Blade C
  • 2 oz sirloin steak cut into two strips (or other preferred beef cut)
  • 1 tsp chile powder
  • salt and pepper to taste
  • 1/2 tbsp olive oil
  • 3 tbsp crumbled blue cheese


  • Prepare your vinaigrette. Add all of the ingredients into a dressing shaker and shake or whisk in a bowl. Taste and add additional ingredients, as preferred. Set aside.
  • Place the carrot noodles in a mixing bowl and drizzle 1 tbsp of the vinaigrette. Toss to combine and set aside.
  • Take your piece of beef and season it with salt, pepper and the chili powder on both sides.
  • Place a medium skillet over medium heat and add in the olive oil. Add in the beef and sear on one side for 1-2 minutes. Flip over and cook until you’ve reached your preferred “doneness.” Take off the heat and set aside.
  • Place your cucumber noodles into the mixing bowl with the carrot noodles, add in the pomegranates and toss to combine.
  • Plate the noodle mixture into a bowl or plate and top with steak, blue cheese and drizzle with 1 more tbsp of the vinaigrette. Enjoy!


*To deseed the pomegranate:
Fill a medium sized mixing bowl halfway with water.
Take the pomegranate and cut 4 deep slices all around the fruit, slicing all the way to the top. Place the pomegranate in the water and pull it apart, using the slits for leverage. Gently remove all of the seeds into the bowl, letting them float to the bottom. When done, use a strainer to strain out the water.

IMG_2242 copy

IMG_2243 copy

IMG_2248 copy

IMG_2266 copy

IMG_2226 copy

IMG_2258 copy                                                                                                                                                                                                                                                

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Jamie says:
My carrot noodles don't look anything like that. Any tips?
Jamie says:
My carrot noodles never look like that. Any tips?
Jamie - of course, I have many tips! Make sure that the carrot has a 2" diameter or more. Thinner carrots won't spiralize. Also, cut the carrot into 5-6" sections for more leverage. I hope this helps!
Tieghan says:
These looks amazing!! I am all about the pomegranates! YUM!
Joanne says:
I can totally dispense with the beef :P but the pomegranate maple cider is a must have. Would it be weird if I just...drank it? Or spooned it all over everything.
Laura says:
I know this is a super old recipe -- but do you happen to have nutrition info for it? Thank you!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you