Pomegranate-Maple-Cider Carrot & Cucumber Noodles with Chili Beef and Blue Cheese

Prep Time 15

Cook Time 5

Total Time 20

Servings 1

Ingredients

For the pomegranate-maple-cider vinaigrette makes about 1 cup:
3 tbsp fresh pomegranate seeds from 1 pomegranate*
1/4 cup apple cider vinegar
2.5 tbsp maple syrup
3 tsp dijon mustard
1/3 cup olive oil
salt and pepper to taste
For the rest:
1/2 cup packed cucumber noodles Blade C
1/2 cup carrot noodles peeled, Blade C
2 oz sirloin steak cut into two strips (or other preferred beef cut)
1 tsp chile powder
salt and pepper to taste
1/2 tbsp olive oil
3 tbsp crumbled blue cheese

Instructions

Prepare your vinaigrette. Add all of the ingredients into a dressing shaker and shake or whisk in a bowl. Taste and add additional ingredients, as preferred. Set aside.
Place the carrot noodles in a mixing bowl and drizzle 1 tbsp of the vinaigrette. Toss to combine and set aside.
Take your piece of beef and season it with salt, pepper and the chili powder on both sides.
Place a medium skillet over medium heat and add in the olive oil. Add in the beef and sear on one side for 1-2 minutes. Flip over and cook until you’ve reached your preferred “doneness.” Take off the heat and set aside.
Place your cucumber noodles into the mixing bowl with the carrot noodles, add in the pomegranates and toss to combine.
Plate the noodle mixture into a bowl or plate and top with steak, blue cheese and drizzle with 1 more tbsp of the vinaigrette. Enjoy!

Recipe Notes

*To deseed the pomegranate:
Fill a medium sized mixing bowl halfway with water.
Take the pomegranate and cut 4 deep slices all around the fruit, slicing all the way to the top. Place the pomegranate in the water and pull it apart, using the slits for leverage. Gently remove all of the seeds into the bowl, letting them float to the bottom. When done, use a strainer to strain out the water.