green goddess salad with kale, pomegranate + roasted chickpeas

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Perhaps I’m riding the high from yesterday’s euphoric slash agonizing workout, however, before I head out for another session (just call me a masochist), I decided to hoover a large bowl of kale. I made some modifications to the original recipe, which called for cheese (dairy has been killing me softly with its song as of late) and anchovy paste (I can’t), and added it additional fruit and crunchy nuts so I’m filled, as my pop would say, to the gills.

INGREDIENTS: Recipe adapted from Clara Persis, with modifications.
For the salad
6 cups Lacinato kale, pretty finely chopped
1 15 oz can chickpeas, drained, rinsed, and patted dry
1/2 cup pomegranate seeds
1/4 cup fresh blueberries
1/4 roasted pistachios
1 tbsp flaxseed
1 Granny Smith apple, shredded
olive oil
salt and pepper

For the dressing:
1 cup 2% Greek yogurt
3/4 cup packed basil leaves
1/4 tsp fish sauce
1 tablespoon lemon juice
1 small garlic clove
1/2 tsp salt
1/4 tsp pepper

DIRECTIONS
Preheat your oven to 400°. Placed the chickpeas on a baking sheet lined with foil or parchment paper. Drizzle with a little olive oil (1/2 tbsp) and toss to coat all the peas. Be generous with your salt and pepper, so you have the opportunity to have a truly seasoned and flavorful salad topper. Roast the chickpeas for 25-30 minutes until deep golden brown and crunchy. Allow them to cool slightly.

Make the dressing: Blitz all the ingredients in a blender food processor, and blend until completely combined and very smooth. Set aside.

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Place the kale in a large bowl. Drizzle with a little olive oil. Using your hand, massage the olive oil into the kale a bit to soften the leaves. Pour in 1/2 cup of dressing and toss well to combine. Add in the chickpeas, pomegranate seeds, apple, blueberries, flaxseeds, and pistachios, and toss gently. Season with a little more salt and pepper. Spoon the salad into bowls, drizzle with a bit more dressing, and serve immediately.

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6 thoughts on “green goddess salad with kale, pomegranate + roasted chickpeas

    1. I agree. I think it’s honestly about balance. I try to be really mindful about what I put in my body, although if I see a salted caramel homemade ice cream, CLEARLY, I’ll never turn it down :)

      Loving barre-type workouts so much. Where do you go?

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      1. You’re right on. It’s all about balance and finding what works for you. I love to eat. It’s probably in my top 5 favorite things, so I always want to eat what I love and love what I eat. And yes, that often means salted caramel homemade ice cream and sometimes means Kale salad, too ;).

        I’ve been going to a new Barre studio that opened about 1.5 miles from my house. It’s called Barre Bee Fit. I like their mantra about believing in our bodies, our abilities and our strengths. I’ve never been sore like this in my life but it’s the best kind of sore, the kind where I knew I pushed myself and I want to keep coming back. That Chaise chair exercise thing you’re doing looks killer and awesome.

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  1. It must be kale month, I’m about to post a kale salad, but will also give yours a try as pomegranate pulls me in every time. Is the instagram picture of your cat eating kale salad? Cute!

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