Mozzarella + Pomegranate Salad

Is it just me, or is anyone else ready for spring? I feel like we're getting teased here in Seattle with a handful of beautiful sunny, warm days followed by a week of blustery, rainy  ones that leave me feeling antsy. Cabin fever! Noah and I did brave the shifty weather this past weekend by going on an overnight bike ride to Woodinville. It's about a 25 mile ride one-way on a rails-to-trails path. We rented a really cute Airbnb and did some wine tasting once we got out there. It was  a great quick break from the normal routine. This year Noah and I have both decided that we want to do more traveling and go on more adventures. It's scary how easily you can fall into a routine and not noticed how fast the weeks and months go by! 

Speaking of travel, we'll be getting on a plane in a few weeks and heading overseas to Spain. I can't wait! We're planning on posting lots of photos and adventure stories and maybe even some recipes if we ever getting around to cooking amidst all the delicious food we are sure to encounter. I'm so excited for tapas :) This week, while housesitting for friends, we want to sit down and plan out some fun things to do over there. Anybody have any suggestions or ideas?  Our only itinerary right now is spending a few days in Barcelona before renting a car and heading north toward the coast. We'll have three weeks to go where we want and do as we please :)

Now on to the recipe. I came up with this mozzarella and pomegranate salad this winter because I cannot get enough of pomegranates when they're in season. I love the meditative task of taking out the seeds, I love their bright red color, I love their tart-sweet juiciness, and I love the burst of  flavor as you bite into them. (Ok, I don't love the stain they leave on the cutting board and my fingers, but I'm willing to overlook that because their season is so short). I was also ready for some spring flavors, so I threw in some chopped up mint, basil, and fresh lemon to liven things up.  The soft, sweet mozzarella balls are a nice contrast to the firm, tangy pomegranate seeds. I'm hoping someday that I'll be able to master making these at home, but that has not happened yet... 

// Mozzarella + Pomegranate Salad // serves 4-6
This salad comes together super quick and is a great  easy lunch or light appetizer. Pomegranates are only in season during the winter months  (October - February), but substitutions could be make for a refreshing summer salad.  I'd probably swap out the pomegranates for strawberries or raspberries. Melon balls might be interesting to try as well. Use full-fat mozzarella for best results

 16 oz small mozzarella balls (2 oz containers)
1 small bunch of lacinato kale, about 2 cups packed and cut into thin strips
1 teaspoon olive oil
1/4 cup packed basil, chiffonaded
Scant 1/4 cup mint, chiffonaded
1 1/2 cups pomegranate seeds, about 1 medium-large pomegranate
2 tablespoons finely diced red onion
1/4 cup olive oil
1 tablespoon lemon juice
1/4 - 1/2 teaspoon salt
black pepper to taste

1. Drain mozzarella balls in a colendar and set aside

2. In a medium bowl, combine the kale and 1 teaspoon olive oil. Gently massage kale with fingers until kale turns dark green, about 1-2 minutes

3. Add basil, mint, pomegranate seeds, red onion, olive oil, lemon juice, and 1/4 teaspoon salt. Toss in mozzarella balls. Taste and season with more salt if needed and black pepper