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Lamb, Kale, and Pomegranate Salad
15 min prep time
35 min cook time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make Lamb, Kale, and Pomegranate Salad
This colorful salad looks as good as it tastes. The addition of lamb lends a “special occasion” feel to this otherwise straightforward dish, while the pomegranate amps up the flavor.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
15 min prep time
35 min cook time
8servings
3 oz lamb with 1 1/2 cups salad
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Step-By-Step Instructions:
- Combine the pomegranate juice, 3 tbsp olive oil, garlic, ginger, cinnamon, cumin, salt, and pepper in a large resealable plastic bag. Add lamb and place in refrigerator for 8 hours or overnight.
- Remove lamb from marinade, pat dry, and set on tray. On gas grill, turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grates clean and brush with oil.
- Grill lamb, fat-side down, over medium-high heat for 25–35 minutes total depending on desired doneness, turning halfway through cooking. Aim for an internal temperature of about 145°F for medium-rare and 160°F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes, then thinly slice. While resting, prepare salad.
- In large bowl, whisk together the mustard, vinegar, and 1/4 cup olive oil. Season with salt and pepper (if desired). Add kale, fennel, pomegranate seeds or grapes, and toss to coat. Arrange dressed salad on platter and top with sliced lamb, green beans, gorgonzola cheese, and toasted walnuts.
Nutrition facts
8 Servings
-
Serving Size
3 oz lamb with 1 1/2 cups salad
- Amount per serving Calories 380
-
Total Fat
21g
- Saturated Fat 5.1g
- Cholesterol 95mg
- Sodium 240mg
-
Total Carbohydrate
16g
- Dietary Fiber 5g
- Total Sugars 6g
- Protein 32g
- Potassium 830mg
- Phosphorous 295mg
Ingredients
pomegranate seeds or sliced red grapes
1/2 cup
fennel bulb (thinly sliced)
2
baby kale
5 cup
olive oil
1/4 cup
pomegranate balsamic vinegar
2 tbsp
Dijon Mustard
2 tsp
leg of lamb (deboned, butterflied, and trimmed of visible fat)
1 (about 4-lb)
black pepper
1/2 tsp
salt
1 tsp
ground cinnamon
1 tbsp
ground ginger
1 tbsp
garlic (chopped)
3 clove
olive oil
3 tbsp
pomegranate juice
1 1/2 cup
fresh green beans (blanched)
4 cup
Gorgonzola cheese
2 tbsp
walnut halves (toasted)
1/4 cup
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