Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette

  • Yield: 6 1x



  1. 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.
  2. 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!
  3. 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!