This shabbat meal was inspired by mango season coming to an end and pomegranate season coming to a start! I love how (in Israel) everything is seasonal because even though the mangoes will be missed, they are so insanely good while they are here! Even if you live outside of Israel, try and refrain from buying fruits when they are not in season for fuller flavor!
This salad dressing makes the salad! If your sundried tomatoes come in olive oil use that oil instead of regular olive oil and it will be even more flavorful. Make double the amount of dressing and use it as a marinade for chicken or in a cold pasta salad!
You can use any dark green for this dish; kale, beet greens, mangold or spinach. This is so quick with such deep flavor and color!
The bold colors of this dish match the bold flavors! I love the black against the ruby red with the white! If you can’t find black quinoa you can use black rice, or regular quinoa – it will taste almost the same just not be as bold in color!
This is a great base salad, if you want to turn it into a meal, add chicken, tuna, sliced steak, grilled tofu, goat cheese, brie cheese, or even cottage cheese. Adding turmeric to the salad dressing, doesn’t change the flavor, but creates a golden yellow color to the dish and lots and lots of health benefits even in that small amount!