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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.