Mediterranean Diet Recipe: Lamb, Kale, and Pomegranate Salad

The Mediterraean diet has been praised as one of the healthiest ways of eating and was even named the best overall diet by U.S. News’ team of expert panelists.  Rich in plant-based foods and healthy oils, it’s been associated with heart health, diabetes prevention, weight loss, as well as longevity—and that’s just the start of a long list of benefits.

Are you ready to give The Mediterranean Diet a try?  To help you get started, I’m happy to share this Lamb, Kale, and Pomegranate Salad recipe from award-winning chef and best-selling author Amy Riolo.  It’s relatively easy to make, and it’s packed with both flavor and nutrients.

Lamb, Kale, and Pomegranate Salad

Amy Riolo

A colorful salad that 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.

5 from 1 vote

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Cook Time 25 mins

Total Time 45 mins

Cuisine Mediterranean

Servings 8

Calories 380 kcal

Ingredients

  

Marinade

• 1 1/2 cups pomegranate juice
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic chopped
• 1 tbsp ground ginger
• 1 tbsp organic Ceylon cinnamon
• 2 tsp cumin
• 1 tsp unrefined sea salt
• 1/2 tsp freshly ground black pepper
• 1 4-lb leg of lamb, deboned, butterflied, and trimmed of visible fat

Dressing

• 2 tsp Dijon mustard
• 2 tbsp pomegranate balsamic vinegar
• 1/4 cup extra-virgin olive oil

Salad

• 5 cups baby kale
• 2 bulbs fennel thinly sliced
• 1/2 cup pomegranate seeds or sliced red grapes
• 4 cups blanched green beans
• 2 tbsp crumbled gorgonzola cheese
• 1/4 cup walnut halves toasted

Instructions

 

• Combine marinade ingredients 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 a large bowl, whisk together all dressing ingredients. 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.

Keyword gluten-free, kale, lamb, mediterranean, pomegranate, salad, special occasion

If you’ve been wondering what to do with kale, this is certainly an interesting option.  And look no further for a healthy Easter meal idea.  Fresh and light yet satisfying, this recipe is perfect for spring celebrations!

Find this and other healthy Mediterranean recipes in Amy’s The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking.