Lemony Autumn Greens Salad
Eric had given me a large pomegranate and although it would have been delicious in dessert, it found its way into our dinner. I was craving a big green salad (when am I not though) but I decided to go about it a little different than just diving into some spinach. I had bought some brussels sprouts, and kale and had a bit of local spinach on hand, and I thought the mix of hearty greens would be wonderful with the tart sweet crunchy pomegranate seeds.
I made a creamy lemony almond dressing, tossed in some almonds for crunch, and there it was, a big bowl of deliciousness. We were both hungry so we devoured it in no time. I should mix my greens up more often!
Lemony Autumn Greens Salad
Serves 2-4
Dressing:
1/2 cup raw almond butter
2 Tbsp raw coconut nectar, or maple syrup
1/3 cup lemon juice
½ tsp sea salt
2 Tbsp filtered water or as needed
1 bunch kale, washed and torn into bite sized pieces
3 cups brussels sprouts, thinly sliced
2 large handfuls spinach
3 cups brussels sprouts, thinly sliced
2 large handfuls spinach
1 small shallot, sliced
1 1/2 cups pomegranate seeds
1 1/2 cups pomegranate seeds
3/4 cup raw almonds
In a high speed blender, combine all dressing ingredients and puree until smooth (adding a little more water if necessary to create a creamy dressing). In a large bowl, combine all remaining ingredients, then pour the dressing over and massage in with your hands until it is well coated. Serve!
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