Pomegranate molasses isn’t molasses at all but rather reduced pomegranate juice! You can find it in most Middle Eastern sections in your local supermarket and is divine in this dressing. You could also drizzle the dressing over roasted vegetables or grilled meat for an instant flavour upgrade. Substitute the blackberries for Rainer cherries when they are in season.
4-(6-oz) boneless, skinless chicken breasts (180g)
2 Tbsp fresh chopped rosemary (30 mL)
Pinch sea salt
Pinch fresh ground black pepper
1/2 cup canola oil (125 mL)
2 Tbsp pomegranate molasses (30 mL)
2 Tbsp fresh squeezed orange juice (30 mL)
1 tsp honey (5 mL)
1 garlic clove, minced (1)
2 cups blackberries, sliced in half (500 mL)
8 oz goat cheese, crumbled (250 g)
1/2 cup fresh mint leaves (125 mL)
4 cups baby spinach and kale salad mix (1 L)
4-(6-oz) boneless, skinless chicken breasts (180g)
2 Tbsp fresh chopped rosemary (30 mL)
Pinch sea salt
Pinch fresh ground black pepper
1/2 cup canola oil (125 mL)
2 Tbsp pomegranate molasses (30 mL)
2 Tbsp fresh squeezed orange juice (30 mL)
1 tsp honey (5 mL)
1 garlic clove, minced (1)
2 cups blackberries, sliced in half (500 mL)
8 oz goat cheese, crumbled (250 g)
1/2 cup fresh mint leaves (125 mL)
4 cups baby spinach and kale salad mix (1 L)
