Description
This vibrant salad is a beautiful balance of textures and flavors, featuring jewel-toned pomegranate arils, crisp apples, and toasted pecans. Set against a bed of fresh greens and finished with creamy goat cheese, this dish is as visually stunning as it is delicious. It is the perfect, healthy accompaniment to roasted chicken or crusty bread, bringing a touch of elegance to both busy weeknight dinners and festive holiday gatherings.
Ingredients
6 cups mixed salad greens
1 cup fresh pomegranate arils
1 medium shallot, thinly sliced
1 Granny Smith apple, thinly sliced and tossed with lemon juice
1/2 cup pecans, toasted
2 ounces soft goat cheese, crumbled
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
Instructions
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
In a large salad bowl, combine the mixed greens with the sliced apples and shallots.
Add the pomegranate arils and toasted pecans to the greens.
Drizzle the prepared vinaigrette over the salad and toss gently to coat.
Top with the crumbled goat cheese and serve immediately.
Notes
To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring constantly to prevent burning. If you prefer a sharper taste, swap the goat cheese for crumbled feta. The salad is best served fresh, but you can prepare the components ahead of time and assemble just before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 8mg