A large consensus is out there that, even though its winter, salads are making their way back to the dinner tables. After the slew of comforting soups and stews that dominate during the fall and winter, and of course the holiday meals, eating a little lighter at dinner time is a welcome feeling. I’m back to waking up a little hungry again which I actually enjoy. I love a good breakfast feast 🙂
Any who, I thought I’d share a seasonal salad dressing with you. I’ve been on a real pomegranate kick since my how-to post on seeding them. Since then I’ve also tried out this method which also worked well. Pomegranates are high in antioxidants and are so juicy and delicious, people like you and I will suffer through the tedious seeding process. It’s worth it!
I juiced mine in my blender. Not super ideal as I did have to strain out the seeds, but that’s what I’m working with. Alternatively, you could just buy a bottle of POM.
Fresh citrus juices round out the sweetness. One lemon, one orange. Throw in a little minced shallot. I’m using shallots because I picked up a bag of them last week to use in a roasted vegetable dish so I’m going to use them in anything that I would normally use an onion. If you don’t have shallots, any kind of onion works fine. Add in a bit of minced garlic. Boom!
I tossed this dressing onto some crisp spinach and paired it up with a chicken breast and then crumbled goat cheese over the whole lot. It was a fabulous light dinner. Just because it’s winter doesn’t mean a dinner salad can’t be in the cards once and awhile.
Maybe I was encouraged by the balmy Ontario weather we’ve been experiencing for the last couple of days. And by balmy, I’m talking plus zero temps. 😉 Hallelujah!
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- Shake all ingredients together in a small mason jar
- Store sealed in fridge