Festive red cabbage, pear, and pomegranate salad with black lentils
Hues of red and purple give this red cabbage, pear, and pomegrante salad with black lentils a festive touch. The sharp mustard dressing balances the sweetness of the pears and carrots, making this a refreshing salad that works well as a starter or even main dish.
For this recipe, Grandma Sita teamed up with Laura from theroadbeneathmyfeet.de – let us know if you tried the recipe by tagging @theroadbeneathmyfeet and @grandmasitamov in your photos. 🤗 Grandma Sita’s sustainable cuisine, always tasty and cooked from scratch with lots of love. 💚
♻️ The ingredients for this salad were included in our weekly Eat Grim box. Eat Grim saves fruit & vegetables from overproduction and with cosmetic flaws that the food industry won’t accept.
2 cups black lentils
1 small red cabbage, thinly sliced
1 pear, sliced
1 medium (white) carrot, julienned
red balsamic vinegar
salt & pepper to taste
(vegan) feta or greek yoghurt
1. Wash the black lentils under cold water. Then cook according to instructions. Let them cool down.
2. In the meanwhile, wash the vegetables well. Cut the red cabbage in thin slices. Cut the pear in half and into slices. Julienne the carrot and deseed the pomegranate.
3. Mix the ingredients for the dressing together.
3. Add vegetables and lentils to a bowl and pour dressing in. Mix well.
4. Plate the salad and garnish with pomegrante seeds.
5. Optionally, you can add (vegan) feta or greek yoghurt as well as chopped almonds for extra crunch.
DID YOU KNOW?
From December to February, Danish seasonal produce includes beetroot, all kinds of cabbage and kale, carrots, onions, and root vegetables.
👉You can find more information in the Veggies, Fruits & Berries calendar ❄️️ winter made by Salling Fonden and WeFood.
🥕🚜 Benefits of using seasonal and local produce include: reducing food waste, saving resources, improving food quality and healthy habits as well as boosting the local economy.