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Lamb, Kale, and Pomegranate Salad

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How to Make Lamb, Kale, and Pomegranate Salad

This colorful salad 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.

Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

 

 


15 min prep time


35 min cook time


8servings


3 oz lamb with 1 1/2 cups salad

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Step-By-Step Instructions:

  1. Combine the pomegranate juice, 3 tbsp olive oil, garlic, ginger, cinnamon, cumin, salt, and pepper in a large resealable plastic bag. Add lamb and place in refrigerator for 8 hours or overnight.
  2. 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.
  3. 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.
  4. In large bowl, whisk together the mustard, vinegar, and 1/4 cup olive oil. 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.
Fiber Focused
Grilling
Mediterranean
Salads
Main Dish
Holidays & Entertaining
Foodie
Dinner
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Nutrition facts

8 Servings



  • Serving Size

    3 oz lamb with 1 1/2 cups salad


  • Amount per serving



    Calories





    380

  • % Daily value*

  • Total Fat
    21g

    27%

    • Saturated Fat
      5.1g

      26%
    • Trans Fats
      0g

  • Cholesterol
    95mg

    32%

  • Sodium
    240mg

    10%

  • Total Carbohydrate
    16g

    6%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      6g

  • Protein
    32g

  • Potassium
    830mg
    18%

Ingredients

pomegranate seeds or sliced red grapes
1/2 cup

fennel bulb (thinly sliced)
2

baby kale
5 cup

olive oil
1/4 cup

pomegranate balsamic vinegar
2 tbsp

Dijon Mustard
2 tsp

leg of lamb (deboned, butterflied, and trimmed of visible fat)
1 (about 4-lb)

black pepper
1/2 tsp

salt
1 tsp

ground cinnamon
1 tbsp

ground ginger
1 tbsp

garlic (chopped)
3 clove

olive oil
3 tbsp

pomegranate juice
1 1/2 cup

fresh green beans (blanched)
4 cup

Gorgonzola cheese
2 tbsp

walnut halves (toasted)
1/4 cup

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