Baby Greens with Pomegranate Seeds and Spiced Pecans

Adapted from Culinary Concepts, by Judith Baigent (Gibbs Smith, 2007).

The gorgeous ruby red and bright leaf green color of this salad offers
welcome relief for a mid-winter table. And the flavor is a fresh as it
looks. Best of all are the health benefits, with pomegranate seeds,
pecans, and baby greens all competing for the stellar health award.

In this delicious salad, pomegranate seeds add more
than just their well-know anti-oxidants, but enhancement for breast
and prostate health. Pecans are rich in vitamin E, so essential to our
defenses against diseases such as cancer and heart disease. And baby
greens promote long life because they are so rich in phytonutrients.

Pecans
3 tablespoons unsalted butter
1/4 cup light brown sugar (or one of Care2's recommended natural
sweeteners)
1 tablespoon water
1 1/2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
4 cups pecans

Dressing
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon thawed frozen orange juice concentrate
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Salad
1/4 cup thinly sliced red onion
1 cup boiling water
3 oranges or grapefruit
8 cups baby greens
1 cup crumbled soft goat cheese
1/4 cup pomegranate seeds

1. Preheat the oven to 300 degrees F.

Pecans
2. Preheat the oven to 300 degrees F. Spray a baking sheet with
nonstick spray or use a silicone pan liner. In a large saute pan over
medium heat, melt the butter. Add the sugar and stir gently until
dissolved. Take off the heat and add the remaining ingredients. Stir
until the nuts are well coated. Spread the mixture onto the prepared
baking sheet and put into the oven. Cook for about 25 minutes,
stirring often. The nuts need to be glazed and a rich brown color;
cool completely. These will keep in an airtight container for about 10
days.

Dressing
3. Whisk the oil, lemon juice, orange juice, salt and pepper in a bowl
and set aside.

Salad
4. Put the onion slices in a strainer and pour the boiling water over
them. Run them under cold water to refresh and dry them on a paper
towel. This eliminates some of the strong onion flavor. Cut the peel
and the pith from the oranges. Cut in half and slice into 1/4-inch
slices. Spread the baby greens out on a large platter, arrange the
orange/grapefruit slices around the side. Sprinkle the top with the
goat cheese and red onion. Top with the pecans and pomegranate seeds;
drizzle with the dressing. Serve immediately.

HELPFUL HINTS: Fresh pomegranates are available during the winter
months. One pomegranate should give you 1/2 cup. To open a pomegranate,
score around the fruit with a sharp knife and twist it to open. Hold
the open side towards a bowl and hit the top with the back of a
kitchen knife. The seeds should pop out. The juice really stains so be
careful where you splatter it Many stores now sell the seeds fresh or
frozen in packages. If pomegranate seeds are out of season, substitute
raspberries or sweet dried cranberries.


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