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Harvest Salad with Pomegranate Allspice Dressing
VIEW FROM GREAT ISLAND16Ingredients
45Minutes
620Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 head kale
- 1 acorn squash
- extra virgin olive oil (for brushing)
- 1 cup hazelnuts (whole, toasted and rough chopped)
- 2 Fuyu persimmons (diced, no need to peel)
- 1 cup wild rice (cooked)
- 1 pear (ripe, halved and thinly sliced)
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled blue cheese
- 1 handful dried figs (halved or quartered depending on size)
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. pomegranate vinegar
- 4 Tbsp. pomegranate molasses
- 1 1/2 tsp. ground allspice (to taste)
- salt
- cracked black pepper
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium300mg13% |
| Potassium950mg27% |
| Protein11g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber8g32% |
| Sugars21g |
| Vitamin A8% |
| Vitamin C30% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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