Monday, March 17, 2014

Eating With The Seasons: Part 3

The subtle spiciness of mustard greens meets honey-sweetened apples and pomegranate arils in this salad inspired by the blog: A Tasty LoveStory.

Apple Pomegranate Holiday Salad
  • 1 bunch mustard greens
  •  Arils from 1 pomegranate
  • 2 medium apples
  • 3/4 cup raw almonds, coarsely chopped
Dressing:
  • 3 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
  1. Chop mustard greens into small, bite-size pieces. Place greens in a large serving bowl. Add pomegranate, diced apples, and chopped almonds. 
  2. Whisk balsamic, olive oil, mustard, honey, salt and pepper in a small bowl. Drizzle over salad and serve.

While you enjoy your salad, nibble on these bites of seasonal food knowledge:
  • Since seasonal food is more abundant and does not have to be imported from another region it tends to be cheaper
  • Because they are so fresh, seasonal foods are tastier
  • Foods are richest in vitamins and minerals when in season
  • Like fruits and vegetables, animal products also follow a seasonal cycle. Chickens lay their eggs in the spring, while beef and bison get more flavorful as they fatten up for the winter months

Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

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