• 1/2 cup pomegranate arils (seeds)
  • 1/2 cup dried cranberries, chopped
  • 1 shallot, finely chopped
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 ½ tbsp. Savannah Bee Company Wildflower Honey
  • 1 tbsp. freshly chopped parsley
  • 1 tbsp. orange peel
  • Salt
  • Naan flatbread
  • 1 cup whole milk ricotta
  • 1/2 cup baby arugula


  1. Combine pomegranate, cranberries, shallot, olive oil, balsamic vinegar, Wildflower honey, parsley, orange peel, and salt in a small bowl.
  2. Bake naan at 450° for 5-10 minutes, or until toasted.
  3. Cut naan into desired sizes. Spread ricotta over warm flatbread, top with arugula leaves, then spoon pomegranate-honey salsa over the top.
  4. Serve and enjoy!

Experiment with different honey varieties!


  • Try switching it up with differentSavannah Bee Company honeys!
  • Pocketless pita bread will work in place of naan.

Substitute mint for parsley for an even fresher taste.