Kale and Pomegranate Salad with Grilled Lamb

A delicious salad featuring grilled lamb, kale, and pomegranate
Contributor
lamb kale salad

Courtesy of the American Lamb Board

Looking for a new take on lamb? Try this salad with kale, walnuts, pomegranates, and gorgonzola.

This recipe is provided by the American Lamb Board.

5
Servings
1077
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 2 Teaspoons Dijon-style mustard
  • 2 Tablespoons pomegranate balsamic vinegar
  • 1/4 Cup olive oil
  • 5 Cups baby kale
  • 1 bulb fennel, thinly sliced
  • 1/2 Cup pomegranate seeds or sliced red grapes
  • 1/4 crumbled Gorgonzola cheese
  • 1/4 Cup walnut halves, toasted
  • Salt and pepper, to taste

For the marinade:

  • 1 1/2 Cup pomegranate juice
  • 3 Tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 Tablespoon ground ginger
  • 1 Tablespoon cinnamon
  • 2 Teaspoons cumin
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 American lamb leg, deboned, butterflied, trimmed of visible fat

Directions

For the salad:

Remove lamb from marinade; pat dry.

Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium. Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice.

In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.

To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

For the marinade:

In a large, plastic, zip top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add lamb to marinade in bag; refrigerate 8 hours to overnight.

Nutritional Facts

Total Fat
23g
33%
Sugar
40g
44%
Saturated Fat
17g
71%
Cholesterol
2mg
1%
Carbohydrate, by difference
192g
100%
Protein
27g
59%
Vitamin A, RAE
4µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
48mg
5%
Choline, total
45mg
11%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
33µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
115mg
36%
Manganese, Mn
2mg
100%
Niacin
12mg
86%
Pantothenic acid
4mg
80%
Phosphorus, P
311mg
44%
Selenium, Se
17µg
31%
Sodium, Na
688mg
46%
Water
81g
3%
Zinc, Zn
2mg
25%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.