January is a time of celebration. A time to ring in the new and let go of the old.

It is a time to regroup and honor ourselves for all the beautiful and passionate abundance awaiting our future. Here at Refresh Natural Health, we choose to do this with meals that serve to nourish our body, mind, and soul so we can approach each day with a little extra pep in our step.

I came up with this Winter Edamame & Pomegranate Salad earlier this week and it has been a huge hit! And since edamame and quinoa are packed with a full amino acid profile, you can say goodbye to the ham, turkey or roast you feasted on over the Holidays and enjoy a lighter alternative for your family supper.

This protein packed salad is sure to light your motivational fire so you can say, “bring it on 2016!”

The pomegranate seeds add a little sweetness, color and crunch, while the walnuts are a great source of healthy fats to boost your brain power and greens to keep your heart healthy. Plus, the dressing is homemade, packing a flavor that is sure to please all ages.

Happy New Year everyone! We hope you enjoy.

Edamame & Pomegranate Winter Salad

Serves: 4

Dressing Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp organic miso paste
  • 1 thumb of ginger (grated)
  • juice from half a lemon
  • 1 tsp maple syrup
  • salt and pepper to taste

Add everything to a small mason jar. Seal the lid, shake until combined. Set aside.

Salad Ingredients:

  • 1 cup quinoa (uncooked)
  • 6 kale leaves, stem removed, torn into bite size pieces
  • 1 pomegranate, seeds removed
  • 1 carrot, julienned
  • 1/2 onion, sliced thin
  • 3/4 cup frozen organic edamame beans
  • 1/2 cup walnuts, chopped
  • 1 tbsp coconut oil

Method: Cook quinoa on stove top and set aside to cool slightly. Melt coconut oil in a pan on the stove and saute onion with edamame on medium heat until lightly browned and onions are translucent. Add kale, carrot, walnuts, quinoa, edamame, onion and half the pomegranate to a large bowl and toss with the dressing. Finish by sprinkling the remaining pomegranate on top and refrigerate until ready to serve.

Katie Israelson