Savannah Bee Company Raw Honeycomb Mini Description
Enjoy the miracle of honey in its most natural state with a gorgeous hunk of raw honeycomb sourced from Hungary. Spread it on warm bread, plop into salads, or just dig in with a spoon—yes, you can eat the wax!
The walls of honeycomb’s hexagonal cells are only .002-inch thick but can support 25 times their own weight.
Enjoy your honeycomb with a Honeycomb Knife.
Flavor Profile: Light and sweet with subtle hints of vanilla
Origin: Hungary
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (21 g)
Servings per Container: About 8
| Amount Per Serving | % Daily Value |
|
| Calories | 70 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 17 g | 6% |
|
| Total Sugars | 17 g | |
|
Warnings
Do not feed raw honey to infants under one year of age.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Fall Harvest Salad With Lentils and Pomegranates
[vc_row][vc_column][vc_column_text]Add a fresh, vibrant touch to your Thanksgiving table with this fall harvest salad with lentils and pomegranates. Packed with seasonal flavors like roasted sweet potatoes, caramelized onions, and juicy pomegranate seeds, it’s a hearty, nutrient-rich dish that perfectly balances sweet and savory.
Fall Harvest Salad With Lentils and Pomegranates
- 1 large sweet potato (peeled and cubed)
- 1 tsp. cinnamon
- 1 tsp. paprika
- 1/2 cup Brussels sprouts (trimmed and halved)
- 1 cup cooked quinoa
- 1/2 cup walnuts (roughly chopped)
- 1/2 cup pomegranate seeds
- 1/2 large onion (thinly sliced)
- 1 Tbsp. olive oil
- 1 tsp. pepper
- 1/2 tsp. sea salt
- 1/4 cup fresh parsley (chopped)
- Avocado oil for drizzling
Dressing
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Preheat oven to 425 degrees F. Place sweet potato cubes and Brussels sprouts on baking sheet. Drizzle with avocado oil, season with salt, pepper, paprika and cinnamon. Toss to coat.
- Roast sweet potatoes and Brussels sprouts 20-25 minutes, flipping halfway, until tender and slightly crispy.
- Cook quinoa according to package instructions. Fluff with fork, set aside.
- Caramelize onions in skillet over medium heat with 1 Tbsp. olive oil. Cook 10-15 minutes until soft and golden brown.
- Toast walnuts in small pan over medium heat for 2-3 minutes, stirring until golden and fragrant. Remove from heat.
- In small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper for dressing.
- In large bowl, combine roasted sweet potatoes, Brussels sprouts, quinoa, caramelized onions, toasted walnuts and pomegranate seeds. Drizzle dressing, toss to coat.
- Garnish with parsley and serve warm or at room temperature.
Get these ingredients and more at Vitacost.
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