Crispy Kalette Salad with Garlic and Pomegranate
DATE: September 27, 2022
- Serves: 4
Featured product
While My Za'atar Gently Weeps
Middle Eastern Spice
FOR THE SALAD
- 1 lb kalettes/kale sprouts or Brussels sprouts
- 1 tbsp olive oil
- 5 large cloves of garlic, peeled, and slice thin
- 1½ tbsp Healthy On You® While My Za'atar Gently Weeps spice blend
- 1 cup walnuts
- ½ cup pomegranate seeds
- 2 tbsp crumbled goat cheese
- ½ tsp sea salt
TO MAKE THE DRESSING
- ¼ cup olive oil
- 1 tbsp pomegranate vinegar
- 1 tbsp honey
- ½ tsp sea salt
- fresh cracked pepper
Directions
TO MAKE THE DRESSING
- Add the olive oil, pomegranate vinegar, honey, sea salt and pomegranate seeds to a small bowl, whisk and set aside.
TO MAKE THE SALAD
- Preheat the oven to 400°F.
- Line a small baking sheet and a 9x13 sheet with parchment paper and set aside.
- Place the garlic slices in a small bowl and coat with about ½ tbsp of the olive oil, a ½ tbsp of the While My Za'atar Gently Weeps spice blend and the sea salt. Gently toss, keeping the garlic slices intact.
- Spread the garlic slices on the small baking sheet and bake for 10 minutes until crispy and brown. Be careful not burn.
- While the garlic is baking, add the kalettes to a bowl add the remaining 1 tbsp olive oil and coat. Add the remaining 1 tbsp While My Za'atar Gently Weeps spice blend toss well.
- Add the kalettes to the larger baking sheet and bake for 10 minutes until the edges or leaves are crispy but not burned.
- Remove from the oven and toss with the crispy baked garlic.
- Add the dressing a little at a time, and combine so the pomegranate seeds are incorporated.
- Sprinkle with the walnuts and goat cheese and serve warm.
- Note: the dressing can be made ahead fo time.
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