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Pomegranate and Cranberry Salad

CHEF’S TIP: To roast almonds, place them on a baking tray. Toss with a drop of olive oil and some coarse salt. Roast in a preheated 140°C oven for about 10-15 minutes or until golden. Cool before placing in the salad.

Serves 6

Ingredients

  • 2 x 150g (5 oz) mixed packs of lettuce
  • 125g (4 oz) soft dates, broken into pieces
  • 1 orange, segmented
  • 2 avocados, sliced
  • 90g (3 oz) Danish feta, crumbled
  • 250ml (1 cup) dried cranberries
  • 125g (4 oz) fresh pomegranates
  • 90g (3 oz) blanched almonds, roasted
  • Dressing
    • 125ml (½ cup) olive oil
    • 45ml (3 tbs) balsamic glaze
    • 80ml (⅓ cup) orange juice
    • 15ml (1 tbs) white balsamic vinegar
    • 10ml (2 tsp) Dijon mustard
    • 10ml (2 tsp) orange rind
    • coarse salt and black pepper

Method

  1. Arrange salad ingredients on a platter. Drizzle with dressing just before serving.
  2. For the Dressing: Whisk all ingredients together. Set aside until ready to use.