I could live on salads. I even like day old salads where the dressing has worked its way into the greens and caused them to wilt a bit. That’s a gentle way of saying, I like soggy salads. Writing that makes me go, “yuck!” But, it never stops me from pleading with my relatives at family gatherings to not through out the little bit of left over, already dressed, gonna be soggy in a few hours, salad. That’s right, I’ll totes eat it for lunch the next day. This salad, with it’s hearty greens would do really well the next day. In fact, I’ll see you tomorrow, at lunch!
Late Spring brings all the berries out. I’ve been loving grabbing a bag of cherries at the grocery the last two weeks and getting a surprise pint of blueberries in my CSA-ish box from Dominion Harvest this week inspired me to make a sweet greens salad. I call it a Power Salad because greens are so good for you and mixed with berries and cherries and pumpkin seeds, it’s like a bowl full of Vitamin C, Iron, and goodness. Go greens! Also, if you want to be super hippy, you could add some hemps hearts, too. I’m just sayin’.
The pomegranate molasses is a way to get fruity sweetness in the dressing without sugar. It also allows for some tartness that I adore in all things. If you can’t find it (Dude, amazon has everything) then use honey. If you can’t find pomegranate vinegar (got mine from Trader Joe’s) then use any sweet vinegar you can find like a citrus vinegar (again, I present you with amazon), or in a pinch sherry vinegar will do. I also used a bag of shredded greens from Trader Joe’s though you can make your own easy peasy. I realize that all these ingredients are fussy, big city girl kind of things, but people, it’s time to put your big girl panties on and get to where to the good food stuffs are, even if you need to drive a few hours to do so. Ya hear me?
- ½ cup fresh squeezed orange juice (about 2 oranges)
- 3 tbsp. grapeseed oil
- 2 tbsp. pomegranate molasses
- 2 tbsp. pomegranate vinegar
- 1 tsp honey
- ½ tsp dry mustard
- ⅛ tsp salt
- ⅛ tsp fresh ground pepper
- 6 cups shredded greens (kale, collards, brussel sprouts, cabbage, broccoli etc..)
- 1 heaping cup of pitted cherries, halved
- ½ heaping cup of blackberries
- ½ heaping cup of blueberries
- ¼ cup raw pumpkin seeds
- Place the first 8 ingredients in a mason jar. With a tightly fitted line, shake vigorously until an emulsion is created.
- Place the greens in a large bowl and pour the dressing over it. With tongs, toss the greens.
- Plate the greens and top each plate with equal amounts of the cherries, berries, and pumpkin seeds. Enjoy!