Super Greens Salad with Pomegranate and Toasted Hazelnuts
Super Greens Salad with Pomegranate and Toasted Hazelnuts
I was tempted to call this the Ultimate Antioxidant Salad, but it just didn’t seem quite as sexy. All of the featured ingredients are loaded with immune-boosting, cancer-fighting, heart-protecting antioxidants. But that’s not the best part. The wooden-spoon method of getting the seeds out of the pomegranate is a great stress reliever and just downright fun. I taught this technique to a friend’s two young sons at a Thanksgiving gathering, and they’re still talking about it (and they now love pomegranates).
Ingrediënten
- Âľ cup raw hazelnuts
- 1 pomegranate
- ÂĽ cup extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon honey
- ÂĽ teaspoon sea salt
- 2 cups spinach
- 1 cup arugula
- 1 cup stemmed and chopped chard
Instructies
- Preheat the oven to 350 degrees F.
- Spread the hazelnuts on a baking pan and roast for 10 minutes.
- Transfer the nuts to a clean dish towel while they’re still warm.
- Wrap the pile of nuts in the towel and aggressively massage them to remove the skins.
- Coarsely chop the hazelnuts and set aside.
- Cut the pomegranate in half.
- Over a medium bowl, hold one half of the pomegranate, cut side down.
- Use a wooden spoon to repeatedly strike the sides of the pomegranate while gently squeezing with the hand holding it.
- Seeds will start to fall into the bowl.
- If no seeds are falling, put some muscle into it.
- Empty the seeds from both halves of the pomegranate into the bowl and pick out any of the white membrane that may have also fallen in.
- Pour the seeds through a strainer over a small bowl to capture the pomegranate juice.
- Measure ½ cup of the pomegranate seeds to use in the salad, reserving any extras for another use.
- Add the oil to the pomegranate juice and whisk in the vinegar, honey, and salt until well blended.
- In a large bowl, combine the spinach, arugula, and chard.
- Add the hazelnuts and ½ cup pomegranate seeds.
- Drizzle the dressing over the salad and toss until the greens are well coated.
Notes / Tips / Wine Advice:
Antioxidants help destroy free radicals in the body and prevent oxidation, both of which can cause inflammation. They also help support the immune system.
