Pomegranate Manchego Salad

January 18, 2015 by Rebecca Ryan (Leave a Comment)

PomegranateManchegoSalad A recent trip into New York City was the inspiration for this simple, gluten free salad.  What can I say, I’m a salad girl and I love finding new ways to make my bowl of greens more interesting, tasty and fun. Yes, New York City has Broadway, Central Park and many other amazing sights but, let’s be honest, NYC’s plethora of unbeatable restaurants serving top-notch food is what we all love!   Any type of cuisine served any time of day (breakfast, brunch, lunch, dinner) is sure to be a memorable culinary experience and my recent dining adventures were no exception!

The dressing for this salad was inspired by a dish we had during an amazing brunch.  Anyone who has lived in NYC knows that brunch is a Sunday staple and might just be your only outing for the day.  Particularly in the days before I had kids, the formula typically went something like this:  out late Saturday night, up late Sunday morning, big brunch with all the trimmings and back onto the couch in a food coma for the rest of the afternoon!  Sound familiar??!!

My routine has certainly changed as brunch is now an occasional treat but having this blog allows me to share my experience so we can all reminisce about our brunching days and possibly become inspired to create something delicious at home as well.  This salad recipe is sort of a combination of salads I consumed during my 2-day NYC (no kids) adventure.  My husband had a salad while eating brunch at One Hundred Acres and a salad one evening while eating dinner at a restaurant called Gato.  One had an apple cider dressing with hazelnuts while the other had manchego, pomegranate and apple.  Both were amazing in their own way and I knew that all those different ingredients would work really well together.

Nutritional Highlights:

Hazelnuts –  Good source of healthy fats, protein, fiber, folate, Vitamin E, Vitamin B complex, manganese, iron, magnesium and more.  Essentially, they are a nutritional powerhouse that will aid with everything from lowering cholesterol to helping the body fight off toxic free radicals.

Hazelnuts usually come with their skins still on.  In order to get the skin off, you need to lightly toast the nuts, place them in between 2 kitchen or paper towels, press down slightly and move nuts back and forth.  Rub the stubborn ones individually and you should have success.

Pomegranate – Great source of antioxidants and Vitamin C.  This fruit will help boost immunity and may help lower risk for prostate cancer and heart disease.

Most often you will readily find prepackaged pomegranate seeds.  If you can’t find them or, if you prefer, you can buy the whole fruit, cut it in half and scoop out the seeds.  You’ll have to pick out a bit of the flesh but it’s pretty simple.

Apple Cider Vinegar – This multipurpose vinegar has been credited with curing everything from the flu to warts!  It’s friendly bacteria and enzymes have been said to help aid digestion, elimination, help control blood sugar.  When purchasing, look for organic, raw (unfiltered).

 

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Pomegranate Manchego Salad
Author: 
Recipe type: Salad, Lunch, Dinner, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Serves 2 as a main dish or 4 as a side salad.
Ingredients
  • 6 cups salad greens (red leaf, mesclun, etc.)
  • ½ hazelnuts, toasted and skinned
  • Shaved Manchego cheese, desired amount
  • ⅓ cup pomegranate seeds
  • ¾ cup diced apple
  • ¼ cup good quality extra virgin olive oil
  • 2 tbsp. + 1 tsp. Apple Cider Vinegar
  • 2 tbsp. fresh squeezed lemon juice
  • 1 tbsp. good quality honey
  • Pinch of salt
  • Fresh black pepper
Instructions
  1. Toast hazelnuts in a pan over medium-low heat for about 7 mins. Watch closely and toss a few times so nuts don’t burn. Place toasted nuts in between a folded paper towel and rub together. Skins will come right off. Rub any stubborn skins individually, if need be.
  2. Roughly chop hazelnuts on a cutting board and set aside.
  3. Whisk olive oil, honey, lemon juice, salt and apple cider vinegar together to make dressing and set aside.
  4. Place all other ingredients in a large bowl. Add some fresh black pepper about ¼ cup of the dressing. Toss the salad and add more dressing if needed.
  5. This salad is great with lots of other add-ons such as avocado, chickpeas, peppers. Have fun!

Category: Dinner, Gluten Free, Lunch, Salads, Side Dishes, Vegetarian

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