Skip to main content

Pomegranate power greens salad

  • Receive a recipe each week via email or RSS feed.

    Pomegranate power greens salad Heart Smart Gluten Free Low Sodium

    This salad is an excellent (and tasty) way to get two of the five recommended daily servings of fruits and vegetables.

    Ingredients

    1 medium sweet potato, peeled and sliced
    1 large carrot, peeled and sliced into coins
    2 small zucchini squash, stems removed and sliced
    1 tablespoon extra-virgin olive oil
    1/4 teaspoon freshly ground black pepper
    1 cup fresh kale
    1 cup fresh spinach
    1 cup pomegranate arils
    1 teaspoon ground coriander
    1 teaspoon fresh dill weed
    2 tablespoons cider vinegar
    2 teaspoons honey

    Directions

    1. Preheat oven to 400 F.
    2. In a large mixing bowl, combine sweet potato, carrot and zucchini squash slices. Add olive oil and black pepper. Mix well.
    3. On a lined baking sheet, spread out vegetable mixture. Bake for 5 minutes. Remove from oven and stir. Return to oven to bake 5 more minutes. Remove from oven.
    4. Place kale and spinach in a large mixing bowl. Add vegetable mixture, coriander, dill weed, vinegar and honey. Toss. Sprinkle with pomegranate arils and toss once more.
    5. Serve immediately.

    Makes 2 servings

    Carb choices per serving: 3

    Image of pomegranate

    Try this no-mess method for de-seeding pomegranates! Cut off and throw away the very top. Then make 4 to 6 vertical slices in the outer layer (not through the entire fruit). Place the pomegranate in a bowl of cold water. Break it apart with your hands under water, separating the seeds (arils) and letting them sink to the bottom. Throw away anything that floats. The seeds should be the only thing left in the bowl. Drain and pat dry.

    Nutrition Facts