Mouth-watering Exotic Salad!

Serves me:)

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-

1. 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.
2. Add the balsamic vinegar, molasses, water, dry ginger powder and sea salt. Stir and let it come to a simmer.
3. 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!

Love,

Sandhya