New favourite salad courtesy of the Globe and Mail. This crispy winter salad has great textures and loads of taste.
The recipe calls for raw beets however I like to roast mine just a little. By roasting them for only about 30 minutes, they still keep their crunch but I feel they are a little sweeter. Also, I often replace the sherry vinegar for red wine vinegar which I always have it in my pantry and sometimes I use olive oil instead of grape seed oil which also works great. I also left out the pear because I feel they brown and get soggy quickly.
Like many of my salads, I usually start by making the dressing in a large salad bowl, adding the veggies and then tossing. This saves me the hassle of having to wash an extra bowl. Who wants to wash extra dishes, right?
If you want to see a Globe and Mail video on how to make this salad clink on this link.
- Half a bunch of kale, chopped
- ½ fennel bulb, thinly sliced
- 1 carrot, peeled into ribbons
- 1 large red beet, roasted for 30 minutes
- ⅓ pomegranate, fruit removed
- ¼ cup mint, torn
- ¼ cup parsley, chopped
- 1 tablespoon Dijon mustard
- 3 tablespoon maple syrup
- ¼ cup sherry vinegar or red wine vinegar
- ½ cup grape seed or olive oil (or to taste)
- Salt and pepper
- In a large salad bowl, make the dressing by combining the mustard, maple syrup and vinegar. Gradually whisk in the oil and season with salt and pepper.
- Chop/slice the veggies thinly and add to the bowl. Toss to coat. Add the pomegranate and herbs and toss again.
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