February Recipe of the Month
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This salad is the perfect blend of salty with the goat cheese and the sweet pomegranate seeds.
Pomegranate Winter Salad
Toss together veggies, candied pecans and goat cheese
6 oz. shredded kale
1 t. lemon juice
1 T. THE OLIVE MILL LEMON OIL
6 oz. shredded vegetables, such as brussels sprouts, cabbage, carrots
2 medium apples, cored and diced
1 ½ c. candied pecans
4 oz. crumbled goat cheese
1 ½ c. roasted butternut squash
½ c. pomegranate seeds
Dressing:
½ cup THE OLIVE MILL POMEGRANATE BALSAMIC
4 T. Dijon mustard
4 t. pure maple syrup
1 t. salt
½ t. ground black pepper
½ cup THE OLIVE MILL LEMON OIL
Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color. Add the other shredded vegetables to the bowl as well as the chopped apple. Make the dressing by whisk together all the ingredients in a bowl, then pour over the salad. Toss well to combine. Add the pecans, goat cheese, butternut squash and pomegranate seeds on top. Serve.
