Naya Salad Recipe

Prepare greens and grains

Wash and dry romaine hearts, crispy heart of lettuce, and seasonal mixed greens thoroughly. Chop romaine into 1-inch pieces and shred the crispy heart of lettuce. Place all greens in a large mixing bowl.

If you have not cooked grains and rice: cook seasonal grains according to package instructions (typical: simmer 20–30 minutes until tender). Cook white rice with vermicelli by lightly toasting 1–2 tablespoons of broken vermicelli in 1 teaspoon oil in a saucepan until golden, then add 1 cup water and 1/2 cup rice, bring to a boil, cover and simmer 12–15 minutes. Fluff with a fork and let cool slightly. Measure 1/2 cup cooked grains and 1/2 cup cooked rice with vermicelli and add to the bowl with greens.

Warm pita thin in a toaster or oven at 350°F (175°C) for 3–5 minutes until pliable, or warm in a skillet 30–60 seconds per side. Slice into strips or tear into bite-sized pieces. If you prefer chips, toss strips with 1 teaspoon olive oil and a pinch of salt and bake at 375°F (190°C) for 6–8 minutes until crisp.

Add pomegranate seeds, toasted pine nuts or chopped pistachios, chopped parsley, and chiffonaded mint to the salad bowl. Reserve a few pomegranate seeds and mint leaves for garnish if desired.

Make the dressing

In a small bowl or jar, combine pomegranate molasses (1 tablespoon), fresh lemon juice (1 tablespoon), red wine vinegar (1 teaspoon), Dijon mustard (1/2 teaspoon), ground sumac (1 teaspoon), honey or maple syrup (1/2 teaspoon, optional), kosher salt (1/2 teaspoon), and freshly ground black pepper (1/4 teaspoon). Whisk or shake while slowly streaming in the extra-virgin olive oil (3 tablespoons) until the dressing is emulsified and slightly thickened. Taste and adjust salt, acid, or sweetness as desired.

If the dressing is too thick, whisk in 1–2 teaspoons of water to reach desired consistency. For a brighter flavor, add an additional 1/2 teaspoon lemon juice or 1/2 teaspoon pomegranate molasses to intensify acidity or pomegranate note.

Drizzle about half of the vinaigrette over the salad ingredients in the large bowl and toss gently but thoroughly to coat. Add more dressing to taste (reserve some for guests who may want extra).

Transfer salad to a serving platter or individual bowls. Scatter reserved pomegranate seeds and mint leaves on top. Arrange pita strips on the side or tuck a few into the salad for crunch.

Serve immediately so the pita remains crisp. Leftover dressing can be stored in the refrigerator for up to 5 days; toss salad just before serving to keep greens crisp.