POMEGRANATE SALAD WITH GINGER-MINT VINAIGRETTE

By Rachel-2

Ingredients

• 1 bunch Swiss chard, chopped (2-3 cups chopped leaves)
• Olive Oil
• 2 cups cooked (steamed or canned) brown lentils, drained
• 1 pomegranate, seeds of
• 1 small red onion, finely chopped
• 1/2 English cucumber, finely chopped
• 1 cup crumbled feta cheese for garnish
• Ginger-Mint Vinaigrette
• 1/3 cup white balsamic vinegar
• 1/3 cup extra virgin olive oil
• 2 tsp honey
• 2 tbsp dried crushed mint leaves
• 1-2 tsp fresh ground ginger
• 1/4 tsp ground cumin
• Salt and pepper

Details

Servings 6
Preparation time 15mins
Cooking time 20mins
Adapted from themediterraneandish.com

Preparation

Step 1

Instructions
In a cast iron or heavy cooking skillet, heat 1 tbsp olive oil. Saute the Swiss chard on medium-high heat briefly until wilted. Season with a small pinch of salt. Let cool.
Place sauteed Swiss chard with the brown lentils, pomegranate seeds, red onion, and cucumber in a large mixing bowl. Gently mix with a spoon.
In a small bowl, whisk together vinegar, olive oil and honey. Add crushed mint, ground ginger, cumin, salt and pepper. Whisk again to combine.
Drizzle the ginger-mint vinaigrette over the salad and gently toss with a spoon. Top with feta cheese, if you like.
Enjoy at room temperature or slightly cooler.