I decided to frame this salad and put it on my wall as an inspiration to eat more salads after Diwali. The word ‘ glutton’ comes to mind when I think of all the Diwali snacks, sweets, dinners and desserts I had over and over again for the past couple of weeks. So much so, that my innards are begging for a break 🙂
When I am feasting, I keep telling myself that I will get back to better eating habits after these couple of weeks. I know …ha ha…but how does one transition to healthy eating after eating so sumptuously for a few weeks? It is very hard for me.
So I decided that my antidote would be an exquisite salad that I would really look forward to eating. Seeing persimmons and pomegranates in the markets now, I started to assemble some of my favorite flavors and textures, not to mention the stunning colors, which would make it a feast for the eyes too…..I know…I need all the help I can get:)
The Indian spices help with digestion so I wanted to use them in making a salad dressing. I love balsamic vinegar reduction and the taste and smell of molasses brings back happy memories from childhood…..and then I thought ginger goes so well with molasses….so that is how this salad dressing came together. It has a yummy twang to it that I absolutely love .You may whisk in more extra virgin olive oil into the dressing, if you like. I am going to try this as sauce with chicken too…it really is finger licking good!
So this is what you need to make the dressing-
- 1 teaspoon olive oil
- ¼ teaspoon mustard seeds
- 1/8 teaspoon asafetida powder
- 1/8 teaspoon chili powder
- ¼ teaspoon cumin seed powder
- ¼ cup balsamic vinegar-I used Trader Joe’s Trader Giotto’s Balsamic vinegar of Modena
- 1/8 cup molasses- I used Crosby’s Molasses Gold Star brand
- 2 tablespoons water
- ¼ teaspoon dry ginger powder
- sea salt to taste
To make the dressing-
- Warm the olive oil in a saucepan, over medium heat. Add the mustard seeds. When they start to sputter, reduce heat to low and add the asafetida powder, chili powder and the cumin seed powder. Stir for a few seconds to release their aroma making sure not to burn them.
- Add the balsamic vinegar, molasses, water, dry ginger powder and sea salt. Stir and let it come to a simmer.
- Simmer until the liquid is reduced by half, about 5 minutes. Set aside and let it cool. The dressing thickens a little more as it cools.
For the salad-
- I used my favorites- fresh spinach, persimmon, red onion, Bartlett pear, walnuts, gorgonzola cheese and pomegranate arils.
I will be making this salad again and again. I need all the motivation to eat better and this salad with the twangy dressing did it!
I hope you enjoy this salad too. Do you like the fall colors in it ? Do you think it was worth framing? 🙂
Happy Wednesday everyone!