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Herb salad with pomegranate and pecans

Vered Guttman
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Herb salad with pomegranate and pecans

Recipe by Vered GuttmanCourse: SidesCuisine: IsraeliDifficulty: Easy
Servings

6

servings
Prep time

15

minutes

INGREDIENTS

  • 1 bag (5 oz.) baby kale mix, or your favorite salad greens

  • 1 bunch flat parsley

  • 1 bunch cilantro

  • 1 bunch mint

  • 1 bunch green onion

  • 4 oz. candied pecans, chopped

  • 6 dates, pitted, cut to 4

  • ½ cup pomegranate seeds

  • For the dressing

  • 2 tablespoons lemon juice

  • 4 tablespoons olive oil

  • ½ teaspoon honey

  • 1 teaspoon kosher salt

  • Black pepper

DIRECTIONS

  • Put salad mix in a large bowl. Wash and chop all herbs (no need to separate the leaves, chop leaves and stems together, discard bottom part of stems). Chop green onion. Add herbs and onions to salad bowl. You can cover and keep salad bowl in fridge until ready to serve.
  • For the dressing, mix all ingredients together.
  • When ready to serve add pecans, dates and pomegranate seeds to salad. Gently mix dressing in and serve.
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