Kale, Beets & Pomegranate Salad with Poppy-seed Dressing Recipe


At this time tomorrow night the Rosh Hashana holiday will be upon us. As a kid I remember hearing somewhere that pomegranates have 613 seeds in them which is symbolic to the 613 mitzvos (commandments) in the Torah (Jewish Teaching & Practice) and I also have very fond memories of counting the seeds with my siblings over the holiday. This was when the fruit was commonly available in our home to be used for the Rosh Hashana meal ritual of eating new sweet fruits to signify a sweet new year. Although it is close to the holiday I thought I would share one more last minute recipe with you all and as I write this post I am munching on this delicious, healthy delight. The ingredients and method for this recipe are relatively simple and if you are missing an appetizer or side dish for your holiday menu this year, I think this will be the perfect one. I have prepared this salad before and I often toss in some orange slices as well since it gives the salad some extra color, texture and flavor. 


Kale and beets are both fairly new foods for me, beets being the most recent trial. To my pleasant surprise they are both very tasty and great in all sorts of salads. If you have never tasted beets you definitely should. They taste alot like carrots to me and if you are looking for some tips on preparation keep an eye out for a full post going up sometime next week!

Keep in mind that many people do not like to eat beets raw, so if you are serving them cubed as my recipe states, then feel free to roast them in the oven and allow them to cool before throwing them in the salad. 

Kale Tip: Leftover kale leaves can be baked in the oven with some olive oil and spices to make kale chips or thrown in a blender with some frozen fruit and yogurt for a smoothie. Both are delicious options.


Kale, Beets & Pomegranate Salad 
with Poppy-seed Dressing:


Ingredients:

Kale Leaves
1 Large Pomegranate or 1 Cup of Pomegranate Seeds
3 Medium Sized Beets Peeled and Cubed

Poppy Seed Dressing:
1/8 Cup Poppy Seeds
1/4 Cup Honey
1/8 Cup Balsamic Vinegar 
4 Tablespoons Olive Oil

Method:

1. Clean the kale leaves well with water. Place them in a large salad bowl. 
2. Add the pomegranate seeds and the cubed beets. 
3. Prepare the dressing and whisk in a medium sized bowl. 
4. Pour the dressing over the salad immediately before serving.     

Thank you for stopping in!

Wishing You all a happy and healthy sweet new year!

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