Crisp Romaine lettuce lays the foundation for a flavorful, fragrant, and crunchy salad that is strikingly beautiful and that demands attention. Adorn this salad with dried cherries and tart green apple and then drizzle the dish with a pomegranate-rosemary dressing. Finally, sprinkle with toasted pecans for a super-fast, super-easy, super-antioxidant-packed power salad that will kill those hunger pangs in a matter of seconds and leave you feeling full, satisfied, and ready to take on the rest of the work or school day!
Romaine & Dried Cherry Salad With Apple And Pecans
- 4 c Romaine lettuce (chopped, or preferred greens)
- 1 Pomegranate
- 1 Green Granny Smith apple (chopped, or apple of choice)
- 1/2 c Cherries (dried)
- 1/4 c Pecans (toasted, chopped coarsely, to garnish)
- 1/2 c Pomegranate juice (fresh-squeezed)
- 1 tbsp Extra virgin olive oil
- 1 clove garlic (finely diced)
- 2 Shallots (finely diced)
- 1/2 c Orange juice
- 1/8 c Lemon juice
- 1/4 c Extra virgin olive oil
- 1 tbsp Basil
- 1 tbsp Thyme
- 1 tbsp Rosemary
- 1/4 tbsp Cayenne pepper
- 1/2 tsp Sea salt (or to taste)
- 1/4 tsp Fresh ground black pepper (to taste)
First, prepare the pomegranate dressing. Place the pomegranate in a plastic bag and place it on a cutting board. Place a second cutting board on top of the pomegranate and press the board down onto the pomegranate, rolling the pomegranate around until most of the seeds have broken but the skin is still whole. Cut an “x” into the top of the pomegranate and squeeze the juice into a glass jar with a lid. Repeat process with a second pomegranate, if needed, to obtain ½ c. of pomegranate juice.
Place 1 tbsp. olive oil in a large skillet over medium heat. Let the oil get hot and then sauté the garlic and shallot for about 4-8 minutes or until garlic is fragrant and all is cooked through.
Add the garlic and shallot to the jar with the pomegranate juice, followed by the orange juice, lemon juice, ¼ c. olive oil, basil, thyme, rosemary, cayenne pepper, and a pinch of sea salt and pepper. Seal lid and shake contents until thoroughly mixed. Set aside.
Prepare the salad. Wash and dry the Romaine. Chop it up and then place in a large bowl. Core and deseed the apple and cut into thin slices. Add apple slices to the bowl. Add the dried cherries to the bowl. Toss gently to mix salad contents.
Divide the salad contents and arrange half of the salad on a plate. Drizzle each salad with up to 1/8 c. pomegranate dressing and garnish each salad with 2 tbsp. pecans. Enjoy chilled or at room temperature.
Serving Size: 2 c. salad; 1/8 c. dressing
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