Moroccan Spiced Salad w. Pomegranate + Pistachios

You would think that my Middle Eastern background would mean I am completely familiar with all things Middle Eastern but I’ve still go so much to learn. Take Ras al Hanout, for example. Years ago, I had first discovered it via Epicurious. I remember reading briefly about it but like all information that you don’t use, I forgot about it until my mom gave me a container about two years ago (in case you’re wondering, it’s a Moroccan blend with about 12+ spices). I stashed it in my cabinet and promptly forgot about. Enter two weeks ago – my mom got us a salad from Whole Foods that we both died over. I swore it was spiced with cinnamon until it dawned on me that it was probably Ras al Hanout. And predictably, I went home and decided to create this Moroccan spiced salad.

I’m still not sure if Whole Foods actually used the Moroccan spice but I don’t care. This salad is delicious and the dressing completely unlike anything I’ve made before. The spices do a great job blending together and the poms and pistachios offset the flavors quite nicely. And in continuing my Middle Eastern theme, I chose cooked wheat berries as an addition.

Be sure to check your expiration date on your Ras al Hanout – mine was 2 years expired and literally smelled of nothing!

MOROCCAN SPICED SALAD W. POMEGRANATE + PISTACHIOS
Yield: 4 servings (as appetizer); 2 servings (as a meal)

INGREDIENTS
8 oz kale (stems removed)
1 1/4 c pomegranate seeds
2 c cooked wheat berries
2 chopped red peppers
1/4 c dried cranberries
1/4 c toasted pistachios

1 1/2 tsp Ras al Hanout (make your own)
3 T honey
2 T olive oil
3 tsp lemon juice

DIRECTIONS
In a large bowl, combine kale, pomegranate seeds, wheat berries, and red peppers. Set aside. In a small bowl, whisk together Ras al Hanout, honey, olive oil and lemon juice. Add to kale mixture and mix thoroughly. Top with cranberries and pistachios.

Share: