Moroccan Spiced Salad w. Pomegranate + Pistachios

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Kale, pomegranate arils, pistachios and wheat berries make up this delicious Moroccan style salad spiced with Ras al Hanout

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!

Kale, pomegranate arils, pistachios and wheat berries make up this delicious Moroccan spiced salad spiced with Ras al Hanout

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.

Kale, pomegranate arils, pistachios and wheat berries make up this delicious Moroccan spiced salad spiced with Ras al Hanout

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

2 Comments

  1. November 19, 2015 / 10:17 pm

    Now that looks like a great salad for lunch! Think I’ll check out this spice (too lazy to make it myself .. lol )

    Monica

  2. Jackie
    November 23, 2015 / 9:43 pm

    I’ve never heard of Ras al Hanout but now you got me curious… I wonder if I can find it here at one of the specialty store. This salad looks like all kinds of good!

    xo, Jackie
    stylemydreams.com