On October 11th and 12th, 2014, I demonstrated how to make this salad at the Atlanta Botanical Garden, using fresh Swiss chard from the edible garden.
I was inspired to create this recipe because of the flavors in a drink that I made using ginger beer, pomegranate juice and orange juice. I realized, as I was drinking it, how the flavors of ginger, pomegranate and orange really shin together and a few days later a new salad recipe was born. The natural sweetness of the dressing and the pomegranate seeds balances the acid/bitter flavors of the greens, as does, slicing the greens thinly.
Pomegranates are rich in anthocyanins, which have been studied for their ability to fight cancer and improve heart health. Swiss chard has a wide variety of phytonutrients, which are recognizable in the colorful stalks of rainbow chard and dark leafy greens. Virtually all of phytonutrients in Swiss chard have the ability to provide antioxidant benefits, anti-inflammatory benefits, or both. Pomegranates and Swiss chard are only two of many health supportive ingredients in this salad.
- 1 ½ tablespoons peeled and chopped ginger root
- ½ teaspoon orange zest
- ¼ cup freshly squeezed orange juice
- 4 teaspoons white balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ bunch kale, hard stems removed, Leaves thinly sliced (3 cups)
- ½ bunch Swiss chard, hard stems removed, leaves thinly sliced (3 cups)
- 1 medium pomegranate, seeds removed (1 cup)
- ½ cup freshly shaved Pecorino Romano cheese
- To make the vinaigrette, place ginger, orange zest, orange juice, white balsamic vinegar, sea salt and pepper in a blender.
- Blend until all the ingredients are liquefied. With the motor running, gradually pour olive oil into the blender.
- Place kale and Swiss chard into a large bowl. Toss with the vinaigrette.
- Top salad with pomegranate seeds and shaved Pecorino Romano cheese.
Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD