
Crispy Kalette Salad with Garlic and Pomegranate
Years ago I had a few Kalette plants that outlasted every other vegetable in my garden and grew like trees. It’s been difficult to find that particular variety these days, but I am lucky enough to have a great organic farm nearby and when I stopped in, they had kalettes. Kalettes are also known as kale sprouts and they are delicious when seasoned and roasted.
If you can’t find kalettes, you can substitute for Brussels sprouts which are plentiful year round. I love this recipe because of the complex textures of crunchy from the garlic, kalettes, and walnuts.
I especially enjoy the middle eastern flavors my Healthy On You® While My Za’atar Gently Weeps spice blend imparts to this dish. The sumac lends a lemony tang that is just the right balance with the pomegranate seeds. This is a delicious side for any protein and is festive for the holidays.
Ingredients
Makes 4 servings
tbsp Healthy On You® While My Za'atar Gently Weeps spice blend 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. 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.For the Salad
To Make the dressing
To Make the Dressing
To Make the Salad