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America’s Healthy
Cooking Teacher

Escarole and Collard Green Salad with Pomegranate Vinaigrette

Delicately bitter escarole joins with sweet collard greens to create a mineral-rich salad. Topped with antioxidant-rich pomegranates and you have the perfect anti-aging, bone supporting salad you can imagine.

Makes 4-5 servings

Ingredient List: 

3/4 cup pomegranate juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup
3/4 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon

1 head escarole, rinsed very well, hand-shredded
3-4 collard leaves, rinsed well, stems trimmed, blanched, shredded
3-4 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, seeds removed, reserved
½ cup pecan pieces, lightly toasted, coarsely chopped

Step By Step Instructions: 

Place pomegranate juice and tangerine zest and brown rice syrup in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl.  Whisk in oil, vinegar, salt and cinnamon. Set aside until completely cooled.

Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with pomegranate seeds and pecan pieces.  

Cook’s Tip: Pomegranates are in season in the fall and winter, but you can often find frozen pomegranate seeds year-round. If you can’t find them, substitute berries or grapes.