Healthy and delicious are one and the same with this amazing pomegranate salad recipe! Featuring fresh fruit and veggies, toasted pecans, a delightful homemade dressing, and tangy blue cheese, this salad is big on taste and small on calories!
Pomegranate Salad Recipe
Ingredients you will need:
- 3 cups prepared brown or wild rice (or your favorite combination)
- 3 cups fresh kale, chopped
- 2 pears, cubed
- 1 pomegranate, seeded
- 3 stalks celery, chopped
- 1/2 cup blue cheese crumbles
- Apple cider vinegar dressing
- Extra virgin olive oil
- Salt and pepper
Preheat oven to 350 degrees. Prepare fruits and veggies, including 3 cups chopped kale, 2 cubed pears, and 3 stalks chopped celery.
Remove the seeds from a pomegranate by chopping it in half and giving each several good whacks to knock loose the seeds. Combine fruits and veggies in a bowl.
Add 3 cups prepared rice to a bowl. The rice can be brown, wild, or your favorite combination.
Bake a handful of pecans in the oven for 5 minutes.
In a bowl, combine 1 part olive oil and 3 parts apple cider vinegar. Add some honey, salt, and pepper. Whisk together.
Top the salad with dressing and toss. Add toasted pecans and 1/2 cup blue cheese crumbles.
Serve and enjoy!
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Pomegranate Salad Video Recipe
Start Video Transcript
Hi there, Jess in the Rada kitchen, thanks for joining me. Today we’re going to make a super-healthy salad that contains wild rice, kale, pomegranate, celery, pecans, and blue cheese.
With my Rada French Chef knife I’m going to cut my celery. Celery and toasted pecans are a great combination. Into our bowl. Next we have our kale that we’re going to chop, with the tough stem already pulled out. Rinse this, then turn around and come back through.
Let’s prep our pears. With our Rada Super Parer we’re going to quarter this and cut the seeds. Then we’re going to chop these. Now we’re going to prep our pomegranate. I’m going to cut the skin with the Rada French Chef knife. You want to pry it apart then pull apart the flesh without breaking it. Turn it over in your hand and take a heavy spoon or object and whack the pomegranate, letting the seeds fall into the bowl.
Here in my bowl we have the celery, kale, and pears. I’m going to add about 3 cups of cooked wild rice. I used a blend of brown and wild rice, you can use whichever kind you like. Next, I’m going to use some of those pomegranate seeds. This just screams the holiday season with all that red and green. Give it a toss, then set aside so we can make our dressing.
Here I have a handful of whole pecans that I’ve just set into my Rada Square Baker. They’re going to go into a 350 degree oven for 5 minutes. We are ready to make our apple cider vinaigrette. To that I’m going to put our vinegar in a bowl and then add some local organic honey, salt and pepper, and I’m going to whisk in my extra virgin olive oil. I’m doing about 1 part oil to 3 parts vinegar. I’m using my Rada Handi-Stir to combine the ingredients.
Now I’m topping our delicious salad with the dressing and giving it a good toss from the bottom up. You can serve this at room temperature. Now we’re nice and dressed. To the top go those toasted pecans and some super tangy blue cheese.
So here we have our beautiful salad ready to be served. You can see the bright colors and tangy blue cheese. Thanks for joining me today, be sure to check us out at RadaCutlery.com and to subscribe to our YouTube channel.
End of Video Transcript