Pomegranates! I love including the beautiful, tart, crunchy seeds in all sorts of dishes - stirred into yogurt, folded into a fruit salad, and of course, sprinkled over a green salad. This simple salad, intensely green with collards and parsley, will wake up your lunches this week (and keep you full well into the afternoon as well!). Enjoy.
YIELD: 4 quart-sized salads
- 6 tbsp extra-virgin olive oil
- 1/4 c apple cider vinegar
- 2 tbsp dijon mustard
- 4 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, minced
- 4 oz feta, crumbled
- 1/2 red onion, thinly sliced
- 1 small pomegranate, seeds removed
- 1 large bunch collard greens, stemmed and thinly sliced
- 1/2 c pecans, toasted
- Make the parsley-dijon vinaigrette: combine the oil, vinegar, mustard, honey, salt, and pepper in a pint-sized mason jar. Puree and emulsify the dressing using a handheld stick blender. (Alternatively, puree and emulsify the dressing in a blender or mini food processor.) Stir in the parsley.
- Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers; reserve the remaining dressing for another use. Layer the feta, red onion, pomegranate seeds, and collard greens in the jars. Divide the pecans evenly among 4 2-oz jars or snack-sized zip-top baggies, one for each salad. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with pecans.
TIME-SAVING TIPS: Substitute your favorite store-bought vinaigrette for the parsley-dijon vinaigrette. Purchase fresh pomegranate seeds instead of seeding your own pomegranate. Substitute pre-washed baby kale for the collard greens.
SPECIAL DIET SWAPS: This salad is vegetarian and gluten-free as-is. For a vegan salad, substitute your favorite vegan feta for the dairy feta. For a nut-free salad, substitute roasted sunflower seeds for the pecans.
Food styling, photography, and infographics by Robert Campbell.