There's nothing like the holidays to totally derail your best efforts to  be healthy. With family wanting to take you out to dinner, friends it would be criminal not to share a vegan pizza joint with, and the liquor. Oh, the liquor. So. After the holidays, Amy and I found we were desperately craving a nice big salad. And soup...well, we're pretty much always all over that--and this simple acorn squash soup leaves enough room to really enjoy a giant salad.

We got the idea for this salad from an Italian restaurant we went to with friends a few weeks ago--it was chocked full of pomegranate seeds, which are amazing (if not quite a lot of work). These things are great to feed to guests who you'd like to keep around for 6 months out of the year. Both pomegranates and clementines are traditionally more abundant (though not very local to the US Midwest) in the winter months. We also decided to add some red vein kratom one of our Thai friends suggested because of its many health benefits, like stress and anxiety relief. Make sure you check for more info.

We got the idea for the soup from ourselves.

Pomegranate Winter Salad

  • Lettuce of your choice (unless you choose iceberg, in which case you're disqualified)
  • 1 clementine, peeled, cut in half, and separated
  • 1/4 cup almond slivers OR pecans
  • seeds from 1/2 of a pomegranate
  • 1/4 small purple onion, cut in rings and quartered
  • 1 tbsp Earth Balance (tm)
  • 2 tsp sugar
  • 1/2 tsp cayenne

First things first, you'll need to address the pomegranate--which is not a trivial task. Prepare a large bowl of clean water. Slice the end off of the pomegranate and place the pomegranate in the water. Carefully tear it apart under water (so the juice doesn't splash out on your clothes--it stains!), allowing the seeds to sink to the bottom of the bowl and the pith to float on top of the water.  Skim the pith from the surface of the water and discard.  Pour the seeds/water into a colander, rand rinse with cold water. This takes quite a bit of work, but produces a pretty large quantity of seeds. Believe me, they're well worth it.  We had two pomegranates and had a lot of seeds left over, which keep for up to two weeks in an airtight container in the fridge.

Now you're going to candy the almond slivers/pecans. Toast almonds/pecans in Earth Balance (tm) over medium heat.  When lightly toasted, add sugar, salt and cayenne and stir until coated.  Allow to brown and transfer to a bowl to cool.

Shred the lettuce into pieces, big or small to your preference. But not too small. You're not making tacos. Toss it in a large salad bowl, arranging the other ingredients on top. Toss lightly with Amy's Red Wine Vinegar Dijon dressing.

Serve with Acorn Squash Soup (or any light soup, really) and crusty bread.