Saladsdeliciouslyella
Cavolo Nero, Red Cabbage, Apple & Pomegranate Salad
A delicious seasonal salad. Perfect as a side dish or add your favourite grain to bulk it up into a main meal - we love pearl barley. Massaging the cavolo nero before serving makes it easier to chew and digest.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the toasted pecans. Preheat the oven to 180°C. Stir together the pecans, maple syrup, cinnamon and cayenne pepper. Spread evenly on a baking sheet and bake until the the pecans are dark brown and the maple syrup is no longer sticky - approximately ⏱️ 15 minutes but timing will depend on your oven.
pecans3.5 ozmaple syrup3 tablespoonsground cinnamon0.5 teaspooncayenne pepper1 teaspoon
2
Make the dressing. In a medium sized bowl whisk together the apple cider vinegar, pomegranate molasses, mustard and maple syrup. Slowly stream in the olive oil, whisking constantly, until you have a glossy, emulsified dressing.
maple syrup3 tablespoons
3
Pour 3 tablespoons of dressing over the cavolo nero. Using clean hands massage it until softened and reduced in volume. Place in a bowl and top with the red cabbage, apples, pomegranate seeds and pecans. Drizzle with more dressing if desired and serve immediately.
pecans3.5 oz
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