Healthy Recipe of the Week

A Festive Fare with vibrant vegetables to stay healthy this holiday season and all year long.

Pomegranate and Pistachio Salad

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 1/2 tablespoons Reduced-Sodium Soy Sauce
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Dijon Mustard (*I recommend whole grain dijon mustard)
• 1/4 teaspoon Honey
• 8 cups Salad Greens (Arugula, Spinach, or Kale, for example)
• Farro (*may be substituted for quinoa or brown rice) (amount as desired)
• 1/2 cup Pomegranate Seeds (*may substitute for oranges, pears, or fruit of  choice)
• 1/4 cup Pistachios (roasted and unsalted) (*may substitute for walnuts, pecans, or nut of choice)
• 1 tablespoon Chives (minced) (*optional)
• Freshly Ground Black Pepper, to taste

Directions

To make the dressing: In a small bowl, whisk together the olive oil, soy sauce, red wine vinegar, lemon juice, mustard, and honey. 

Add the farro to a large serving bowl. Add the salad greens of choice, and toss together. Top with the pomegranate seeds (or fruit of choice), pistachios (or nut of choice), and chives (if using). 

Serve with the dressing and a nice dusting of black pepper.

Yields: 4 servings

Preparation Time: 10 minutes

Nutritional Information

Per serving (2 cups): 150 Calories | 11g Total  Fat | 1.5g Saturated Fat | 10g Carbohydrates | 4g Fiber | 5g Total Sugar | 4g Protein | 280mg Sodium 

 

 

 

 

 

 

Reference

Chef Kate. (2023, November/December). The healthy cook: Pomegranate & pistachio salad. Nutrition Action. P.16.