Pomegranate, Lentil and Roasted Beet Salad
I first started eating pomegranates when we lived in Tel Aviv a few years ago. Our flat was a block away from the open air market called Shuk HaCarmel. The pomegranates, when in season, would be piled high amongst the vendors. The best part was knowing they came from farms not far away from the chaos of the city. Since then, I’ve realized that pomegranates are stocked in most US grocery stores (I’ve found them at both Whole Foods and a local shop; a friend also grabbed a few at Aldi last week) - and are affordable when purchased in season. We still have a couple more weeks before they start to disappear from the shelves so go grab a few while you can. They make even a simple dish feel decadent.
Ingredients
1.5 c french lentils, cooked
3 - 4 small golden & red beets; roasted, peeled and diced
1/3 c pomegranate arils
1/3 c mint, finely chopped
2 stalks red leaf kale, finely chopped
1/4 c red onion, finely diced
For the dressing
1/4 c extra virgin olive oil
2 tbs apple cider vinegar
juice from 1/2 lemon
1 tbs dijon mustard
1 clove garlic, whole
salt and pepper, to taste
Method
Combine the ingredients of your salad into a large bowl.
Combine the ingredients of your dressing into a glass jar and shake well.
When ready to serve, pour dressing, in small increments, over the salad. Combine well and taste. Add more as needed.
Enjoy!
Tips
I like to reuse an old glass jar for my salad dressings. That way, I’ll have extra throughout the week to throw on a quick salad.
Serve with feta mixed in if you’d like! It’s delicious either way.