Baby leaf salad with cottage cheese, pomegranate, walnuts and san marzano tomatoes

or a recipe against the Monday blues!

Baby leaf salad

Today was one of those Mondays: I officially had the blues! Getting out of the bed was nearly impossible, the weather was too chilly for mid of May, the bus took too long to take me to work and at work there were too many things still to be done – of course!

Eventually, the weather got a bit better and so did my mood. Willing to conquer my weaker self (who really wanted to lie on the couch, watch TV and eat some chips) on my way home, I passed by the supermarket to by some fresh food for a nice and healthy salad – probably a better way of starting the week.

I love baby leaf salad, especially in combination with nuts. And it is easy to prepare, since you don´t need to pick the salad apart. Tonight I wanted to have a quick and healthy meal and not spend too much time in the kitchen, so I went for ingredients which don´t need a lot of cutting and trimming. I let myself get inspired by the food shelves: Grabbed the ripe san marzano tomatoes, a pomegranate, cottage cheese and some spring onions. This should work for a tasty salad, right?

This time I tried the pomegranate trick I was writing about the other day. It worked! Here is the proof:
How to seed a pomegranate

The rest of the seeds will enhance my yoghurt for breakfast tomorrow.

Hubert´s mother always brings us some walnuts from a tree in her garden, so I decided they were a good match for the salad too. But you could also take pumpkin seeds or other kind of nuts. There was also some rye bread left, toasted, it is a great combination with the cottage cheese.

When I don´t have too much time, I have a basic dressing recipe: Oil, vinegar, mustard, honey, salt and pepper. This always works! Different types of oil or vinegar give it some variety. For the baby leaf salad I chose the sherry vinegar to give it a distinctive taste.

Ingredients (for 4 persons)

Salad ingredients






For the salad:

  • 200 gr baby leaf salad
  • 150 gr san marzano tomatoes
  • 2 spring onions
  • 1/2 pomegranate
  • handful of walnuts

For the dressing:

  • 3 Tbsp sherry vinegar
  • 3 Tbsp grape seed oil
  • 5 Tbsp rape oil
  • 1 tsp mustard
  • 1 tsp honey
  • salt, pepper
  1. Seed the pomegranate as explained in this video
  2. Roast the walnuts in a pan without oil
  3. Rinse the salad
  4. Slice the tomatoes
  5. Cut off the dark green part of the onion, then cut in half and slice it
  6. Mix the vinegar,oil, honey and mustard, season with salt and pepper
  7. Add the dressing to the salad and the onions, mix it until the leaves are covered
  8. Place the ingredients (don´t forget the cottage cheese) on the plate, the way you like it

Enjoy and feel well!

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