I adore this salad’s bright bits of fruit, crisp greens, and tart-sweet vinaigrette. No pomegranate molasses? Use bottled balsamic glaze instead. If you’re not serving the salad with a feast, add some walnuts and avocado for crunch and richness.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 10 minutes
Serves: 6
Ingredients
- 3 Tbs. red wine vinegar
- 2 Tbs. pomegranate molasses
- 1 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 1/2 tsp. kosher salt
- 5 Tbs. extra-virgin olive oil
- 8 cups salad greens
- 1 cup raspberries
- 1 green kiwi, peeled and cut into small wedges
- 1/4 cup microgreens
Instruction
- Make the vinaigrette: In a medium bowl, whisk together the vinegar, pomegranate molasses, lemon juice, mustard, and salt. Slowly drizzle in the olive oil while whisking continuously until all the oil is incorporated and an emulsion forms. Transfer to a small pitcher.
- Arrange the salad greens in a serving bowl or on a platter. Top with the raspberries, kiwi, and microgreens. Serve with the vinaigrette.
Nutrition Information
Per serving (2 1/4 cups + 1 Tbs. vinaigrette):
- Calories: 150
- Total fat: 12
- Sat fat: 1.5 g
- Carbs: 10 g
- Fiber: 3 g
- Total sugars: 5 g
- Added sugars: 2 g
- Protein: 2 g
- Sodium: 240 mg
