Ingredients
- 3 cups romaine lettuce
- 3 cups red leaf lettuce
- 1 apple, sliced
- 2/3 cup pomegranate seeds (about 1 pomegranate, deseeded)
- 1 cup shredded carrots
- 1/2 cup GT’s Living in Gratitude Kombucha*
- 1/4 cup olive oil (the higher quality the better)
- 1 teaspoon Dijon mustard
- 2 teaspoons raw honey, divided
- 1 cup pecans
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 dashes cayenne powder
- 1/4 + 1/8 teaspoon salt, divided
- 1/4 teaspoon pepper
- if you can’t find this flavor, try 1/2 cup ginger kombucha, 1 Tablespoon apple juice or cider & 1 pinch of turmeric
- Start by making the sweet and spicy pecans. Place the pecans in a small saucepan and toast over medium-low for about 3-5 minutes, until they’re just fragrant. Add 1 teaspoon of the honey, cinnamon, nutmeg, and 1 dash of cayenne and toss well so the nuts are coated. Remove from the heat and set aside.
- To make the dressing, add the GT’s Living in Gratitude Kombucha, olive oil, Dijon mustard, the remaining teaspoons of the h0ney, the remaining dash of cayenne, salt, and pepper in a glass jar. Whisk well to combine. If you have to shake this to mix it really well, do so with caution because the kombucha can get quite bubbly!
- Chop the lettuce, shred the carrots, chop the apples and de-seed the pomegranate. Add everything to a bowl and top with the pecans. Pour the dressing over the salad and mix well. Serve up!
