Have I mentioned I love Fridays?
Well, I am sure if y’alls schedule is like mine – it’s getting busy! Trying to cram 87 parties into a few weeks can be stressful! Okay, so we really didn’t get invited to 87 parties, but still. We have some friends, I swear. Just not that many. Maybe, like four. And they’re dang good ones too!
When things get busy, it’s nice to have a few-ol-reliable meals. Ones you can just whip out when you need to. I have already made this salad a few times this winter. We still try and eat a lot of veggies through the winter- which can be hard when the gardens have gone dormant.
I know it’s winter because there is no longer anyone selling corn or watermelons on the street corners. And because it’s 5 degrees outside. I just love in the heat of summer when I get just go harvest everything from the garden, but alas, to everything there is a season. And this season is cold and barren.
(Side-note: I really don’t hate you. I just have garden envy.)
This is a go-to meal when I need something easy, quick, and healthy. I think you’ll love it. Simple and delicious.
Chicken, Pomegranate, Walnut & Balsamic Salad (For lack of a better name, obviously)
*Please, will someone come up with a better name for this?
*Please note, that I do not like to measure. Therefore, I have used measuring terms loosely. I realize that for some people, this may drive them crazy. I apologize. It’s just the way the good Lord made me. Please feel free to add as much or as little of the goodies as you like.
You will need:
– Mix of organic greens (spinach, arugula, etc.)
– Chicken, cooked and shredded (I cook a broiler chicken on Sunday’s so I always have some cooked and ready for easy meals in the fridge!)
– Pomegranate insides (What are these called again? Aireals or something?)
– Maple syrup (the real stuff!)
– Brown sugar
– Herbs of your choice
– Feta or Parmesan cheese
– Balsamic vinegar
– Olive oil
Step One: Sweeten your nuts! Put a few handfuls of walnuts into a small pan, add about 2-4 tablespoons of maple syrup and a generous pinch of brown sugar. Heat the nuts up until the maple syrup starts to bubble in all it’s goodness. Let it bubble for about a minute, then shut the heat off. Allow the nuts to cool.
Step Two: I put a nice, large bed of the greens onto a plate. Then I sprinkle a handful of shredded chicken over each pile of greens. Then, a handful of pomegranate thingies. My chicken, this week, was just seasoned with salt, pepper, and dried parsley. Nothin’ fancy.
Step Three: Once the nuts have cooled, sprinkle them over your salad as well.
Step Four: Add you cheese! I didn’t have any cheese this time, so we went cheese-naked. But some feta or some shredded parmesan would be divine.
Step Five: Sprinkle a small pinch of your favorite herbs over the salad. I like to use a mix of oregano and thyme.
Step Six: Give each salad a generous drizzle of olive oil, as well as a generous drizzle of balsamic vinegar. You could substitute your favorite dressing here, but I have found that balsamic vinegar is perfect just by itself. Super easy.
I enjoy this salad because I know it’s seasonal. We won’t be eating it in August when the tomatoes, cucumbers, peppers, and beans are making their debut. But I get to enjoy it for this season. Like this lovely pomegranate… which I pick at like a bird until there is nothing left but a few pieces of thick outer skin. I ravage it.
I think pomegranates look like jewels.
Tis the season when things are dark and cozy and homey. Is it just me, or do all dark things taste better in the winter? Ie: Red wine. Dark beer. Rye bread. Kale.
Oh, it is just me?
Here I go again, on my own….goin’ down the only road I’ve ever known….
Happy Friday my lovely, sweet, caring, loyal readers.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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