Updated: Aug 6, 2019
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Ingredients (2 serves) :
1/2 cup pecans
2-3 tbsp honey
1 tbsp olive oil
1 large packet of mixed baby greens
1 cup cherry tomatoes, chopped in halves
1 pomegranate – peeled and seeds separate
1/2 red onion, thinly sliced
1/2 packet of crumbled feta
4 tbsp sauerkraut
2 slices of free range organic bacon, thinly sliced
Dressing: 1 tsp dijon mustard, 3 tbsp red wine vinegar, 3 tbsp olive oil, 1 lemon (zested and juiced)
To make the candied pecans, pour the pecans and honey in a fry pan over low heat with 1 tbsp olive oil. Stir frequently to ensure the honey doesn’t stick to the bottom of the pan (add a little bit of water if needed) and cook until they turn a nice caramel colour. Pour onto some baking paper and once cooled down, break into small pieces.
Cook the bacon in the same fry pan until nice and crispy.
Place the lettuce, pomegranate seeds, tomatoes, red onion, sauerkraut , feta cheese, bacon and pecan pieces into a large mixing bowl; set aside.
Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.
** For males or physically active females, add an additional 1-2 cups complex carbs such as pumpkin/ kumara or quinoa.