Salads can be delicious, or they can be a great nutrition source. This Perfect Pomegranate salad is both. Plus, it is easy to make.


1 cup pomegranate seeds (from 1 medium pomegranate)

1 shallot

1 Granny Smith apple or Bosc pear

½ cup toasted pecans or candied pecans

6 Cups mixed greens

2 oz. Soft goat or feta cheese.


Cut and seed the pomegranate.

Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon of lemon juice or vinegar if desired to prevent browning).

Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.

Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated, warm to room temperature, and whisk again before using.)


Apple Cider Vinegar Dressing


1 tablespoon maple syrup

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

⅛ teaspoon ground ginger

⅛ teaspoon kosher salt

6 tablespoons extra virgin olive oil



Whisk together the maple syrup, apple cider vinegar, Dijon mustard, ground ginger, and kosher salt in a medium bowl.

Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature, and shake well before serving.


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