Pomegranate & Ricotta Greens Salad


Sweet Potato Sliders

Ingredients

  • Hazelnuts (½ cup)

  • Pomegranate, peeled (1 cup)

  • Greens, washed:

  • Tatsoi (½ cup)

  • Rocket Arugula (½ cup)

  • Kale (½ cup)

  • Green Mizuna Mustard (½ cup)

  • Red Mizuna Mustard (½ cup)

  • Baby Spinach (½ cup)

  • Wasabi Mustard (½ cup)

  • Ricotta (1 cup)

  • Apple Cider Vinegar

  • Coconut Oil

  • Salt, to taste

  • Black Pepper, ground

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Preheat your oven to 160˚Celsius.

  2. Place the hazelnuts on a rimmed baking sheet. Roast the hazelnuts until golden & fragrant, about 5 minutes. Remove from the oven & allow to cool for a few minutes.

  3. Once the hazelnuts have cooled, wrap in kitchen cloth. Hit the hazelnuts with a mallet or rolling pin to break into pieces.

  4. Combine the cleaned greens and peeled pomegranate in a bowl and add the hazelnut pieces to the greens. Crumble the ricotta into the salad bowl.

  5. Add splashes of vinegar & coconut oil. Toss the salad well. Season with salt & freshly ground black pepper to taste, then serve.

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