Spiral Summer Squash Salad
The recipe can now be found in my new cookbook, What’s Cookin’ Too
Whole Roasted Cauliflower with Zhoug, Tahini Sauce, Sumac Onions and Herbs
The recipe can now be found in my new cookbook, What’s Cookin’ Too
Mediterranean Mixed Green Salad with Pomegranate Vinaigrette
Ingredients for the Salad
• crumbled non-dairy Feta
(from my Nuts about Almonds Cookbook or Non-Dairy Evolution Cookbook)
• mixed greens of your choice*
• pomegranate seeds
• orange segments
• chopped walnuts, raw or lightly toasted
• sea salt or kosher salt and coarse ground black pepper to taste
Ingredients for the Dressing
• 1 and ½ cup pomegranate juice
• 1 cup olive oil
• ¼ cup champagne vinegar, white wine vinegar, rice vinegar or raw apple cider vinegar
• 2 T minced shallot or red onion
• ½ tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
*Baby spinach, kale, Swiss chard and mizuna were used for the photo.
Preparation
For the dressing, simmer the pomegranate juice in a small saucepan until reduced to approximately ¼ cup. Cool and chill until ready to make the dressing.
Add the pomegranate reduction and the remaining dressing ingredients to a shaker jar and shake until emulsified. Chill thoroughly. Shake the jar thoroughly again before using.
Arrange the salad ingredients on individual plates and drizzle with the dressing; season with salt and pepper to taste.
Connect with The Gentle Chef
Order The Gentle Chef Cookbooks
Over the years I have produced a set of vegan cookbooks. You can read more about them below:
The Non-Dairy Evolution Cookbook
