Spiralized Radish & Apple Salad with Pomegranates

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Texture- a simple way to break a rut without changing ingredients. Especially when it comes to salads (and winter ones), I’m always brainstorming new ways to transform ingredients. I swear this radish tasted different when spiralized- a little less astringent, a bit more tender.

While the spiralizer is best for this, you can mimic a similar idea but slicing the radishes and apples in matchstick. There’s not too much to this recipe, but see below for exactly what I included in this salad and how I prepped it for the week.

Spiralized Radish & Apple Salad with Pomegranates
Makes 4 small salads

  • 1 large radish or turnip, spiralized

  • 1 large apple or 2 small ones, spiralized

  • 1/2 pomegranate, seeded

  • 4 ounces goat cheese, crumbled (omit to make whole 30- you could also easily add some toasted pumpkin seeds in place of this)

  • 1/2 bunch cilantro, leaves only

  • optional: arugula

  • salad dressing of your choice (I used a light oil and lemon one here)

Toss all ingredients except goat cheese together in the salad dressing. Top with goat cheese and serve. If prepping for the week, I recommend you store the spiralized turnip, apple, pomegranate seeds and cilantro together- the goat cheese and arugula should be stored separately for maximum freshness.

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