Pomegranate and Beet Salad with Tahini-Pom Dressing
Author: Meatless Makeovers
Recipe type: Salad
Prep time:
Total time:
Serves: 6 servings
- 1 5 oz. container of Baby Kale
- 1 Bunch Watercress (Approx. 1 cup)
- 1 Cup Red Cabbage (shaved)
- 1 Large Chioggia Beet (sliced thin and quartered)
- 2 Heirloom Carrots (sliced thin)
- ¼ Cup Pomegranate Arils (garnish)
- Dressing:
- 3 Tbsp Tahini
- 1 Tbsp Pomegranate Juice
- 1 Lemon (juiced)
- In a small bowl, add the ingredients for the dressing and whisk until smooth
- Prepare all salad ingredients as directed above.
- In a large platter or serving bowl, combine the salad ingredients. Leave layered or toss.
- Top with pomegranate arils and dressing.
- Plate and enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/pomegranate-and-beet-salad-with-tahini-pom-dressing/
3.5.3226