Welp – guess what guys, we are already a week into 2017. How the heck did that even happen!?! Last year was crazy fast and I have no doubt this year will be even faster! Doesn’t life seem like that – every year seems faster than the last. I remember being a little girl and thinking it took forever to get to Christmas, and birthdays, and family reunions with my cousins. Now, I feel like time can’t possibly go by any faster. Maybe part of it is spending so much time in the hospital and seeing people who deteriorate so quickly – witnessing how quickly life can change. In a matter of days people can go from planning the year ahead to getting a terminal diagnosis and enrolling in hospice. It makes me think that I am damn lucky and should relish in joys life brings every day. I certainly don’t live a wild and extravagant life – I haven’t traveled the world or bungee jumped or solved world hunger (in other words, coming up with a fun fact in an ice breaker does enough to kill my self-esteem for a good chunk of my day). However, I have the six best siblings a girl could ask for, a husband who makes my every day a complete joy, a mother who provides endless support and guidance (not too much though, Mom), and I have an amazing kick-ass job. My life may not be worth writing an autobiography, but it’s pretty bomb-dot-com and I should totally cherish it. Jeeze, I did not think I was going to dive into this on a recipe post.
So, I’ll save the rest of this heartfelt word vomit for later this week when we talk resolutions (I am a total sucker for them!). On to the goods of this post. In my efforts to live a healthier, more wholesome life, I’ve been meal planning up a storm and coming up with good-for-you, easy recipes to get me into the rhythm of eating healthy again. (Damn you Christmas cookies in all of your goodness. I feel like I have been in a sugar coma for the last 3 weeks.) When I saw that pomegranates and mangos were on sale this week, I was so totally psyched. These fruits don’t often go on sale at the same time and they are two of my favorites, so marrying the two in this salad was like crossing an item off my bucket list (see, boring life). Anyway, this salad is legitimately one of my favorites that I have made. Kale balances out the fruitiness perfectly and the addition of cashews makes for a healthy dose of fat and protein to keep me from grabbing cookies at the cafeteria at 3 o’clock. Plus, it’s legitimately beautiful – a salad like this is enough to brighten anyone’s day in the gloomy condition that is January in Minnesota. I hope you love it as much as I do!
XOXO – Emily
- 1 Mango, peeled and diced
- 1/2 Cup Pomegranate seeds
- 2 Cups Kale
- 1/4 Cup Pomegranate-Vanilla Cashews (or use regular)
- Combine these ingredients and toss to mix well.
- Add dressing of choice - it would be delish with a raspberry vinaigrette.