I was in Trader Joe’s today in a daze, just staring at ingredients and hoping to get a little salad inspiration. And then I saw them – pomegranite seeds! They were just sitting there…little containers of the little red jewels…looking all beautiful. And not too far from them were some very colorful micro greens. Instant inspiration! It didn’t take me long before I was home, groceries unpacked and pancetta frying on the stove.
This salad is very tasty and it was quite yummy to crunch on juicy little pomegranate seeds with savory pancetta. And it was a nice touch to have the quinoa to make it extra satisfying. Eating this salad is like having a party in your mouth! I hope you try it.
| Micro Greens Salad with Quinoa, Pancetta and Pomegranate |
Prep time: 20 mins
Total time: 20 mins
Ingredients
- 2 ounces micro greens (I used Trader Joe’s Organic Micro Greens)
- 1/2 cup quinoa (after cooking), cooked according to directions
- 1/4 cup pomegranate seeds
- 1/2 avocado, chopped
- 2 tablespoons crumbled blue cheese
- 2 tablespoons pancetta, chopped in very small pieces, cooked until crisp
- 1/4 cup fresh beets, finely grated or thinly julienned
- splash of extra virgin olive oil and red wine vinegar
- Note – add more or less of the salad ingredients to suit your own taste.
Instructions
- Toss micro greens and beets with a little olive oil and your favorite vinegar. Set aside.
- Spoon a layer of quinoa, drizzled with olive oil, on a serving platter. Sprinkle on some pomegranate seeds, then add a mound of the greens mixture, then the avocado, and finish with the pancetta, more pomegranate and finally the blue cheese.
- Of course you can toss everything together in a salad bowl if you like.
