After a recent trip to Colombia full of cheesy arepas and other fried foodie finds on the streets of Cartagena (and not to mention one too many Club Colombia’s), it’s time for a reset. I live in kale country after all, and it’d be a shame to not take advantage of the colorful and nourishing produce easily available here in Southern California.

Plus, with family from Hawaii and the East Coast arriving in a matter of days I’m going to need all of the energy I can muster to keep up with the gregarious bunch.

To help me out, I’m turning to another one of Haaps & Barley’s fresh, seasonal recipes, like this salad using winter greens, pomegranates, beets and more.


By Haaps & Barley



1/3 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 teaspoon honey

2 ounces Parmigiano Reggiano

1 teaspoon milk

1/4 teaspoon salt

1/8 teaspoon fresh cracked pepper


1 bunch baby bibb lettuce, washed, dried, and roughly torn

1 apple, cored and thinly sliced

1 bunch broccolini, blanched

5 kale leaves, de-ribbed and roughly torn

1/2 pomegranate, seeded

1 yellow beet, thinly sliced with a knife or on a mandolin

2 tablespoons pine nuts

In a food processor, blend oil, vinegar, lemon juice, mustard, honey, Parmigiano Reggiano, milk, salt and pepper together until smooth.

In a large bowl, toss lettuce, apple, broccolini, kale, pomegranate, beet, and pine nuts in dressing. Serve immediately.

Serves 4

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For more from Haaps & Barley, check out Jill’s blog here.