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November 26, 2014
I love when flavor combinations haunt me for days, before I’ve even tried them, the thought of the tastebud magic they might create lodged in my brain. Such is the story of this salad, which is bursting with an unexpected brightness despite its decidedly fall flavor profile.
Ingredients
Salad
- 2 cups chopped jicama (peeled cut into matchsticks)
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced red cabbage
- ¼ cup pomegranate arils
Dressing
- juice of ½ lime
- 1 tsp . pomegranate molasses
- ½ tsp . sea salt
Smoky Spiced Maple Pecans
- ½ cup pecan halves
- 1 tsp . olive oil
- ¼ tsp . smoked sea salt flakes I like Maldon
- 1 Tbsp . maple syrup
- three dashes or so of cayenne pepper more for spicier nuts
Instructions
- Preheat oven (or toaster oveto 450º. Combine cabbage, jicama, and pomegranate arils in a large bowl. Mix ingredients for dressing in a small bowl and set aside.
- Lay pecans on a baking sheet and toss with olive oil, smoked salt, maple syrup, and cayenne pepper. Bake for 5-7 minutes.
- Let nuts cool completely (aka, try not to eat them all hot).
- Pour dressing over cabbage mixture and toss to coat evenly. Add in half the pecans, reserving some for the top.
- Top with extra pecans and pomegranate arils.
