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Warm Salad with Pomegranate Balsamic Marinated Pork Loin on plate
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Warm Salad with Pomegranate Balsamic Dressing

This simple warm salad with pork and a pomegranate balsamic reduction dressing will keep you warm in the winter and happy because it was so easy.
Course Lunch, Main Course, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Rebecca

Equipment

  • small sautee pan
  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • tongs

Ingredients

  • 2 teaspoons Extra virgin olive oil (need an additional 1 tablespoon for salad dressing)
  • 1/2 cup butternut squash cubed
  • 2 cups chopped kale
  • 1/2 cup Pomegranate balsamic vinegar refer to pomegranate balsamic vinegar recipe in notes
  • 1 tablespoon Pistachios chopped
  • Salt and pepper
  • 1 tablespoon Pomegranate aerils (optional)

Instructions

  • Reduce vinegar by pouring 1/2 cup of pomegranate balsamic vinegar (link to recipe in recipe notes) to hot saucepan. Cook on medium-medium/high heat, stirring occasionally, until 1/3-1/2 of vinegar remains. Remove from heat and add 1 tablespoon of olive oil to reduced sauce. Stir together, and set aside. (if dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out)
  • Add 1/2 c uncooked butternut squash cubes to a microwave safe bowl with 1/4 cup water in it. Microwave on high for 4-5 minutes, or until butternut squash is soft (test by piercing a fork into one cube. If it goes in and comes out easily, it's done).
  • Heat cast iron skillet or large saucepan over medium/medium high heat. Once pan is hot, add 2 tsp oil, and then 1/2 cup cooked cubed butternut squash. Season with a pinch of salt and pepper. Stir and flip butternut squash just 3-4 times so each side gets crispy. Squash is done once sides are crispy. Remove from pan once crispy.
  • Add chopped kale to pan, and cook until softened and kale begins crisp up. Stir kale often to avoid burning. Remove from pan.
  • Add butternut squash, cooked kale, 1 tablespoon of each pistachios and pomegranate aerils (optional) to a plate. Pour pomegranate balsamic salad dressing over salad.
  • Serve with pomegranate balsamic marinated pork loin or pork chop. Recipes in notes section.

Notes

  • If salad dressing hardens, whisk in more pomegranate balsamic vinegar, adding just a bit at a time. This will thin it out.
  • Test doneness of butternut squash by piercing a fork into one cube. If it goes in and comes out easily, it's done
  • Pomegranate balsamic vinegar recipe
  • Pomegranate balsamic marinated pork loin recipe: marinade 2-3 lb pork loin in 2 cups pomegranate balsamic vinegar for 4+ hours. Remove from refrigerator and cook (with marinade) in an Instant Pot on MEAT setting for 15-20 minutes. Check doneness by using an instant read thermometer (it should be 145 degrees)
  • Pork chop recipe
  • Add goat cheese and chiffonade mint leaves (really thin sliced) for extra flavor