"Spanking the Pomegranate" Holiday Salad

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: heatherpierceinc.com

kept bydoctorthomasferrell
recipe byhttp

Categories:
- Gluten Free
- Holiday
- Kale
- Pomegranate
- Salad
- Vegetarian

print

Ingredients:

1/2 cup farro (if you’re gluten-free, use brown rice or quinoa instead)
1 bunch of kale
1 tbsp olive oil
1 pomegranate
1/2 cup feta cheese (or 1 avocado, sliced)
3 tbsp walnut oil
juice of 1/2 lemon
2 tbsp Dijon mustard

Cook the farro ahead of time, according to package directions, and let cool.
Rinse and dry kale, remove leaves from stems and tear into bite-sized pieces. Add to a large bowl with olive oil and gently massage oil into kale for a few minutes until kale turns a nice dark green and becomes more tender.
Slice the pomegranate in half and remove seeds (see video above).
Add 1 cup of cooked farro, pomegranate seeds, feta cheese (or avocado) to kale.
Make dressing: whisk together walnut oil, lemon juice, and Dijon mustard until creamy.
Drizzle dressing over salad, toss to coat, and serve!

See original recipe at heatherpierceinc.com