Escarole, parsley and apple salad with goat cheese and pomegranate

Indulge in the delightful blend of escarole, parsley, and apple in a vibrant salad topped with creamy goat cheese and sweet pomegranate arils. Perfect for a refreshing and flavorful dish.

Ingredients:

• 3 cups escarole leaves (from the center of the head), torn into bite-sized pieces
• 1/2 cup parsley leaves
• 1 apple, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 4 tablespoons olive oil
• 2 tablespoons sherry vinegar
• salt and pepper

Instructions:

1. Combine all the salad components (excluding the oil and vinegar) in a salad bowl.
2. Blend the oil and vinegar in a small bowl. Season with salt and pepper to your liking.
3. Mix the salad with the prepared dressing, ensuring the ingredients are well-mixed and lightly dressed. Garnish with freshly ground pepper. Ensure the walnuts and pomegranate seeds are evenly spread out among the portions.

Summary:

• Calories: 990 kcal
• Fat: 84 g
• Protein: 18 g
• Carbs: 51 g
• Potassium: 1206 mg
• Magnesium: 115 mg