I recently ordered a kale salad with pomegranate seeds at Cowboy Fishing Co. in Half Moon Bay and liked it so much that I wanted to make something similar at home. An online search led me to Bobby Flay’s Pomegranate Vinaigrette recipe, which is perfect for this salad.
Thanks for the inspiration, Cowboy Fishing (and Mr. Flay)! My family just ate an entire bunch of fresh dinosaur kale and a supply of pomegranate seeds in one sitting – and asked for more (unfortunately, we were out of leaves and seeds). But I’ll be putting this dressing on our salads again tonight.
Pomegranate Vinaigrette
Ingredients:
1/2 cup pomegranate seeds (or 1/4 cup pomegranate molasses)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
Pinch of sea salt
1/4 cup extra virgin olive oil
Instructions:
Put the first 5 ingredients in the blender and slowly add oil until emulsified.
(Recipe inspired by Bobby Flay’s Pomegranate Vinaigrette.)
On day 47 of this 365 day project, I ate my daily five (including a homemade pizza topped with mushrooms and peppers). Did you enjoy yours?
Much love,
Kristen
Eat Greens 365 