A Crunchy Tangy Sweet and Fresh Salad with Curried Yoghurt Dressing
- December 01, 2011 |
- by Kirstin Uhrenholdt
Winter is here and it is time to welcome back the crisp robust winter salads. So here you go! A dish of just such ingredients, however feel free to improvise and add or subtract anything until it is the perfect salad for you. Can’t find a pomegranate or grapes? No worries, add some dried cranberries or orange segments. Don’t like fennel? (Yes I heard your grumbling.) Double up on some of the other ingredients.
And why not make this into a whole meatless Monday meal? Just cook up some grains like wheat berries or quinoa and toss them in as well. Serve a cup of butternut squash soup and toasted country bread on the side and you have a dinner that is colorful, beautiful and healthy!
You need (for the salad):
1 large tart apple diced
1 fennel bulb diced
3 long stalks of celery diced
2 cups red cabbage diced
1 cup walnuts, toasted (keep a watchful eye on nuts when you toast them, they are so eager to burn)
1 cup sliced grapes (your favorite color)
1 cup pomegranate seeds
Fresh mint and Italian parsley chopped
You need (for the curried yoghurt dressing):
1 teaspoon Indian curry (mild or spicy, your choice)
1/2 cup plain 2% Greek yoghurt (if you are avoiding dairy, you can use soy or almond yoghurt instead, just add a bit more lemon juice)
4 tablespoons lemon juice
4 tablespoons olive oil
1 peeled garlic clove
1 teaspoon honey
A few leaves of mint
1/2 teaspoon salt
The easiest and least messy way to shell a pomegranate is to cut an X into the top, then hold the fruit under water in a bowl while you pry it apart, the seeds will fall to the bottom, and the peel and white pith will float to the top.
Toss all the salad ingredients together. Put the ingredients for the dressing into a blender and blend until smooth. Taste the dressing… does it have enough salt? Need a little more lemon juice? Toss the salad with as much dressing as you like.