Beauty Boosting Vitality Salad w/ Figs + Pomegranate
By Teresa Cutter
What's great about it
I always try and enjoy one big salad every day. I use whatever fresh greens are in season at the time and I like to vary the leaf variety to get a combination of flavours that just sing in your mouth when you eat it. For this salad, I’ve used a delicate micro-green salad mix, which are a combination of baby lettuce and herbs that are harvested when they are very young. They add an amazing flavour and marry perfectly with baby spinach, ripe autumn figs and delicate jewels of pomegranate.
150 g baby spinach leaves
80 g micro-green salad mix (or other green sprouts)
4 figs, cut in half
1 pomegranate (click here to see how to remove the seeds)
1 orange, peeled and sliced
80 g goats feta
1 tablespoon pistachio nuts, chopped
few sprigs of fresh thyme
- Toss spinach and micro-salad greens into a large serving bowl.
- Arrange the figs and slices of orange through the salad.
- Remove the seeds from the pomegranate and scatter over and through the salad.
- Combine all the ingredients for the salad dressing and drizzle over the salad.
- Serve and enjoy.
Notes and Inspiration
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
3 tablespoons orange juice
2 tablespoons cold pressed olive oil
This salad is delicious with a little Meredith goat's feta and perfect sprinkled with a little pistachio that makes this bowl of goodness irresistible!