This salad should be called, “Fall is just around the corner!” It’s packed with crunchy apples, pomegranates, walnuts, dark greens and a little hint of cinnamon. Thanks to my sister, Karin Sawhill, for the recipe. I switched it up a bit, but the basic yumminess is all there.
Ingredients
2 cups shredded Lacinato kale
2 cups shredded purple cabbage
2 cups micro greens
2 cups thinly sliced fennel root
(or any combination of 8 cups of crunchy vegetables)
1/4 cup thinly sliced scallions
1/2 cup pomegranate seeds
1/2 cup toasted walnuts
2 sweet apples, cored and thinly sliced (I used Pink Lady apples; you could use Gala, MacIntosh, or any sweet apple)
Pomegranate Vinaigrette
5 Tbsp olive oil
3 Tbsp pomegranate vinegar
1 Tbsp honey
1 tsp Dijon mustard
1/2 tsp each kosher salt and freshly ground pepper
1/4 tsp cinnamon
Combine the ingredients in a large bowl and toss.
Blend the dressing ingredients in a blender or food processor until smooth. Dress the salad and toss again.
Serve immediately. Serves 4-6
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