Fruit and Root Salad
Description
There's a nice balance of sweet, tart, and crispy here, complemented by a dollup of our almond cheese and pomegranate vinaigrette. Despite its striking monochromatic appearance, the salad works best on a bed of baby greens.
Recipe by
Ingredients
Pickled Cherries, Jicama, and Daikon Radish
1/2 cup raw apple cider vinegar
3 tablespoons raw agave nectar or another sweetener of choice
1 cup or more fresh or thawed sour cherries - pitted (or substitute with fresh pomegranate juice)
1/2 medium sized jicama - sliced or cubed
a few slices or cubes of Daikon radish (optional)
Pomegranate Vinaigrette
3 tablespoons of fresh pomegranate juice or pomegranate reduction, for a more intense flavour
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon raw honey
salt and freshly ground black pepper - to taste
1/4 cup olive or grapeseed oil
Fruit and Root Salad
(Serves 2-4)
One or two red crispy sweet apples (Fuji or Gala) - sliced or cubed
1 cup fresh radishes - sliced
salad greens
1 fennel bulb - thinly sliced
1 cup or more fresh strawberries - sliced
few slices or cubes of fresh jicama
pickled cherries, jicama, and Daikon radish
cowberries, or pomegranate kernels for garnish
Methods/steps
Pickled Cherries, Jicama, and Daikon Radish
In a small bowl, combine the apple cider vinegar with agave. Pour over the rest of the ingredients and let it sit for thirty minutes. Drain and keep refrigerated in a covered glass container until ready to serve.
Pomegranate Vinaigrette
In a mixing bowl, whisk together all the ingredients, with the exception of oil. Add the oil while whisking, in a steady stream.
Fruit and Root Salad
Place apple and radish slices in a bowl with cold water and some freshly squeezed lemon juice, to prevent apple discoloration and reduce the bitterness of radishes.
Place salad greens in a bowl and top with the remaining ingredients. Include a few dollups of almond cheese and drizzle with pomegranate vinaigrette. Garnish with pickled cherries, cowberries, or pomegranate kernels.
