Festive and beautiful, this salad will be the star of the show. Fresh pomegranates star alongside our Pomegranate Balsamic for a tart-sweet finish. The ingredients in this salad feel like fall, but this recipe will take you right through Christmas. We’ll be eating this salad all winter long.
Time: 40 min
Serves 4-6Rating
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Loading...| For the Vinaigrette: | |
| 1/2 shallot, minced | |
| 2 Tbl Dijon mustard | |
| 1/4 cup Pomegranate Balsamic Vinegar | |
| 1/2 cup Rosemary Extra Virgin Olive Oil | |
| 1/4 tsp salt | |
| 1/4 tsp ground black pepper | |
| For the Roasted Carrots: | |
| 2 large carrots, slivered | |
| Garlic Maple Blend | |
| Garlic Extra Virgin Olive Oil | |
| For the Salad: | |
| 8 cups baby spinach | |
| 1 bunch kale | |
| Garlic Extra Virgin Olive Oil | |
| Salt & Pepper | |
| 1 cup pomegranate arils | |
| 1/4 cup crumbled blue cheese | |
| 1/2 cup roasted or candied pecans |
| 1. | Place the vinaigrette ingredients in a blender and blitz until smooth. Taste and adjust with salt. |
| 2. | Roast the carrots: Preheat oven to 400°F. Toss the carrots in the Garlic Maple Blend and Garlic Extra Virgin Olive Oil. Spread on a sheet pan and roast until tender and browned - about 20 mins. Allow to cool |
| 3. | Assemble the salad by starting with the kale. Remove the leaves from the ribs and tear the leaves into small pieces. Drizzle with Garlic Extra Virgin Olive Oil and season with salt and pepper. Use your hands to scrunch and soften the leaves. |
| 4. | Combine the kale with the spinach. Place in a large serving bowl. Dress the leaves with the vinaigrette - we used all of the vinaigrette, but you can store any excess in the fridge for up to a week. |
| 5. | Place the roasted carrots and pomegranate arils on the salad. Garnish with blue cheese and pecans. Delicious on its own. Fantastic with a grilled or roasted chicken breast on top. |
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