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Ingredients Method

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

Method
 

  1. 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.
  2. Lay pecans on a baking sheet and toss with olive oil, smoked salt, maple syrup, and cayenne pepper. Bake for 5-7 minutes.
  3. Let nuts cool completely (aka, try not to eat them all hot).
  4. Pour dressing over cabbage mixture and toss to coat evenly. Add in half the pecans, reserving some for the top.
  5. Top with extra pecans and pomegranate arils.