Apple and pomegranate salad with honey roasted walnuts and feta

After a long summer day, a nice hot meal isn’t exactly what your looking forward to making nor eating. Guess what, you don’t have to.

Salads are definitely the best go-to alternative when it comes to making a quick, fresh dinner. This recipe takes about 20 minutes to make and is exploding with hydrating and nourishing ingredients. Basically that perfect recipe to be able to enjoy your night and make your taste buds dance.

*Slice the skin of your pomegranate in four, place it in bowl of water, then rip it open under the water and finishing cleaning. This will make the skin float, the fruit sink and prevent a big mess.*

-slowly roast 1/2 a cup of chopped walnuts with a dash of avocado oil, once dark remove from heat and add a tbsp of honey to coat, stir a few times while cooling. Disregard the excess honey before adding to the salad, *derick loves to eat it as a candy ;)*

-your choice of greens ,quinoa is also great

-1/2 red onion or shallots

-1 chopped apple, 1 pomegranate

-as much feta as you like

– 1 sliced avocado

-1/2 chopped cucumber

Toss everything together and enjoy with your choice of dressing. I personally love a raspberry-balsamic which tends to hold much less fat. (Keep an eye out for something local.)

*scroll to bottom if you’re motivated enough to cook chicken*

For those who looking for some extra protein, I personally love this salad as a side with some balsamic chicken that I quickly put together with,

-2 boneless/skinless chicken breast

-1 tbsp of ancient grain mustard

– 1/3 cup of balsamic vinegar

-3 chopped garlic cloves

-dash is olive oil

-salt and pepper to taste

-1 tsp of basil and parley

*Recipe generally serves 2-3 people*

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