April 26th, 2024
Recipes
Antioxidant Salad with Pistachios
Valentina P
- Difficulty
•
- Time 15"
Fresh spring greens drizzled with a balsamic vinaigrette and tossed with pomegranate seeds, blueberries, pistachios, pumpkin seeds, and optional feta. Tasty, easy, and so good for you.
How To MakeDiet Type: Plant-based
Shopping List
- 2 ounces spring mix (about 2 handfuls)
- 1/4 cup blueberries
- 1/4 cup pomegranate seeds (Note 1)
- 1/4 cup shelled pistachios
- 2 tablespoons pumpkin seeds
- feta cheese, to taste (optional)
- balsamic vinaigrette, to taste (store-bought or homemade)
Instructions
- Step 1: If preparing the homemade balsamic vinaigrette, do so now.
- Step 2: Toast the pistachios in a dry frying pan over medium heat for several minutes, or until very fragrant. Shake the pan every now and then to avoid burning the nuts. Set aside. Note: Try not to skip this step, as the warm pistachios really make the dish.
- Step 3: Place the spring mix, blueberries, pomegranate seeds, toasted pistachios, and pumpkin seeds in a mixing bowl. Drizzle with some balsamic vinaigrette and toss to combine.
- Serve: Divide the salad onto plates and sprinkle with optional feta. Enjoy. This is great with a side of balsamic tempeh or seared salmon.
Recipe Notes
Note 1: No pomegranate seeds in season? Try substituting with an equal amount of raspberries or 2 tablespoons of dried cranberries or goji berries.
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What you should eat next
Antioxidant Salad with Pistachios
PT15M 2 ounces spring mix (about 2 handfuls) 1/4 cup blueberries 1/4 cup pomegranate seeds (Note 1) 1/4 cup shelled pistachios 2 tablespoons pumpkin seeds feta cheese, to taste (optional) balsamic vinaigrette, to taste (store-bought or homemade) Gluten Free Paleo Vegan Low-Carb 2 Servings
Ingredients:
